The Optimal Vinification Process of Apple-Pear Brandy
Apple-pear is sweet and sour.Apple-pear brandy is obtained from apple-pear as raw material through fermentation,distillation and aging.The best brewing process of apple pear brandy is studied in the article,and the results are as follows:For the consideration of time and efficiency,apple pear with skin is used as raw material;The browning inhibition treatment of apple pear brandy can better enrich the flavour of apple pear brandy;The selection of the yeast Fermivin can make the taste of apple pear brandy better than the other two groups of samples.The fermentation of apple-pear brandy at 18 ℃ can make its alcohol content higher than that of apple-pear brandy brewed at other temperatures,and it has better fermentation effect.
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