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.
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书目信息
页码
pp. 49-52
其它主题
Composicion quimica
语言
日本人
注释
Summaries (En, Ja)
5 tab. 4 fig.
类型
Summary
2007-05-15
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