北方农业学报 ›› 2011, Vol. ›› Issue (6): 52-52.
• 试验研究 • 上一篇 下一篇
云雅光 池永红
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作者简介:
YUN Ya-guang（Baotou Light Industry Vocational Technical College,Baotou 014000,China）
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摘要： 复合果酒是利用酵母菌将沙棘果汁中可发酵性的糖类进行酒精发酵作用,再在陈酿澄清过程中经酯化、氧化及沉淀等作用,而获得沙棘酒,然后经过与草莓浸提液勾调、陈酿等工艺,制成酒液清晰、色泽鲜美、醇和芳香的产品。文章从沙棘酒发酵生产工艺、草莓浸提工艺等方面入手,详细总结了复合型沙棘酒的工艺技术。
Abstract: Fruit wine is prepared by using extracted liquid from strawberry to blend the shaqi juice,in which suger has been fermented by yeast through alcoholic fermentation beforehand.The obtaind wine has a special taste and color.In this work,we summarize the production techonology of Shaqi fermentation and extraction techonology of strawberry.
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云雅光 池永红. 复合型沙棘酒的研制[J]. 北方农业学报, 2011, (6): 52-52.
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https://journal30.magtechjournal.com/bfnyxb/CN/Y2011/V/I6/52
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