木瓜酒
- 网络pawpaw wine;chaenomeles wine
木瓜酒-
木瓜酒的研制
Development of Pawpaw Wine
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宣木瓜酒发酵过程中主要成分含量的变化结果表明，主发酵前维生素C为95.2mg/100g、总黄酮16.3mg/100g、齐墩果酸135mg/100g。
Before primary fermentation , the content of vitamin C , total flavone and oleanolic acid in the wine were 95.2 mg / 100 g , 16.3 mg / 100 g and 135 mg / 100 g respectively .
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木瓜酒发酵特性的研究
Study on the Fermenting Characteristics of Chaenomeles speciosa S.Nakai Wine
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对宣木瓜酒主发酵条件采用了正交实验法进行优化。
The chief fermentation conditions of Chaenomeles speciosa S.Nakai wine were optimized by orthogonal experiments .
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宣木瓜酒发酵动力学和感官评价研究
Research on the Fermentation Kinetic Models and Sensory Evaluation of Chaenomeles speciosa S. Nakai Wine