Study on the Processing Technique of Fermentation White Gourd Wine
The single factor and orthogonal designs were used in production of white gourd wine to determine the optimum processing condition by evaluating the comprehensive index including its alcohol percentage and organoleptic evaluation.The results showed that white gourd wine with 10% (V/V), light yellow, good transparency and special aroma could be produced under the condition of 1.0% yeast, pH 4.0, 22% sugar and fermentation for 8 d at 26℃.
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