Production and Quality Standards of Balsam Pear-Nectarine Fruit Wine
Korla balsam pear and nectarine were selected as raw materials to prepare balsam pear-nectarine fruit wine after fermentation.The optimal process parameters were:fruit wine yeast inoculum 0.4％,initial sugar level 22 °Bx,fermentation temperature 23～24 ℃,and fermentation time 7 d.The finished product was 8.5％Vol,40.2 g/L total sugar and 5.9 g/L total acid.
balsam pearnectarinefruit wineproduction processquality standard
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