用果胶酶对桑椹果汁进行了澄清工艺的试验。
The clarification technology of mulberry fruit juice by using pectinase was studied.
桑椹果汁经冻藏解冻后，单宁含量减少了22%，涩味减轻。
The content of tannin decreased for 22% after the juice frozen and thawed, and astringency alleviated.
研究以桑椹为主要原料，采用控温发酵技术酿制桑椹果酒的工艺流程。
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process.
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