Study on Brewing Technology of Honey Wine
LIU Guang-peng
JIAO Shou-feng
HE Fa-tao
ZHU Feng-tao
ZHAO Yan
MA Yin-fei
CHU Le
Abstract：By Single-factor method and orthogonal experiment to determine the optimal parameters of fermentation conditions as follows:the amount of 1.0g/L urea, fermentation temperature of 20℃, broth pH4.3. The mead being mellow, harmonious, a unique style was obtained. The results of analysis illustrated that the alcohol degree was 12.33%.
Keywords：Meadmermenting conditionalcoholorthogonal experiment
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：3( 26-28 )