Development of Dry Winter Date Fermenting Wine

@inproceedings{Qixian2007DevelopmentOD,
  title={Development of Dry Winter Date Fermenting Wine},
  author={Yang Qi-xian},
  year={2007}
}
Dry winter date fermenting wine was developed through the following procedures: fresh winter date as raw materials, then grinding, lixiviating, fermentation under controlled temperature, and then aging etc. Its alcohol content was 11.5 %vol, sugar content ≤4 g/L, total acids content (counted by malic acid)5~8 g/L, volatile acids content (counted by acetic acid)1.1 g/L, total SO2250 mg/L, free SO250 mg/L,and dry extract≥17 g/L. The wine had successfully preserved the special aroma and the rich… CONTINUE READING