Studies on the making of longan dessert wine
碩士 === 國立臺灣大學 === 食品科技研究所 === 92 === The objective of this project was to establish a suitable condition for longan wine and spirit making. In the making of longan wine, longan must was inoculated with three kinds of commercial yeast and fermented at 18℃or 25℃. In the making of spirit, longan must w...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/90406985653718580619 |