Study on the Fermentation Techniques of Red Raspberry Wine
Through the investigation on the factors influencing the fermentation of raspberry wine,the optimum fermenting conditions were summed up as follows:S.cerevisiae 1203 used as the yeast strain,its inoculating quantity was 5 ％,fermenting temperature was at 25 ℃,initial pH of juice was 3.4,and initial sugar content of juice was 20 °Bx.Under the above conditions,red raspberry wine with soft taste and strong fruit aroma was finally produced.
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