Corpus ID: 88041268

STUDY ON PROCESSING TECHNIQUES OF WINE WITH ORANGEADE

@article{Jiande2007STUDYOP,
  title={STUDY ON PROCESSING TECHNIQUES OF WINE WITH ORANGEADE},
  author={Zeng Jian-de},
  journal={Food Research and Development},
  year={2007}
}
  • Zeng Jian-de
  • Published 2007
  • Chemistry
  • Food Research and Development
Using orangeade as main material to produce fermentation wine, the best process conditions determined by orthogonal test is that the additive amount of yeast is 10 %, the additive amount of sucrose is 3 %, the fermentation temperature is 25 ℃ and the fermentation time is 4 d. The product is not only nutritional and healthy, but also has special flavor. It will be widely developed.