Improvement of the fermenting condition for red apple wine made from 'Maypole'
2004
Yonekura, Y.(Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Sakurai, H.
This is a test of the brewing of the red apple named 'Maypole'. This wine has a clear red color and a fresh sour taste, so that is promising as a new product. But this wine was too slow fermentation. The cause is that this apple is poor in nitrogen. And this juice is quickly fermented with about 0.1% ammonium added.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center