| 鲜枸杞汁发酵酒生产工艺研究 |
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| 引用本文： | 贺晓光,郭春香,王松磊.鲜枸杞汁发酵酒生产工艺研究[J].农业科学研究,2008,29(4). |
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| 作者姓名： | 贺晓光 郭春香 王松磊 |
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| 作者单位： | 1. 宁夏大学,农学院,宁夏,银川,750021
2. 宁夏西夏贡酒业实业有限公司,宁夏,银川,750021 |
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| 摘 要： | 以宁夏银川市南梁农场新鲜枸杞压榨汁为原料,对该产品的干酵母选择、生产工艺流程、工艺条件及质量标准进行了研究.采用法国莱蒙特干酵母活化后添加于枸杞原汁中发酵,经过滤、杀菌等操作工艺制成的鲜枸杞发酵酒口感纯正,澄清透明,性质稳定,具有枸杞酒特有的风味,是果酒中的佳品.
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| 关 键 词： | 鲜枸杞汁 发酵酒 干酵母 工艺 |
Study on techniques of fermented wine with fresh chinese wolfberry juice |
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| He Xiaoguang,Guo Chunxiang,Wang Songlei.Study on techniques of fermented wine with fresh chinese wolfberry juice[J].Journal of Agricultural Sciences,2008,29(4). |
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| Authors: | He Xiaoguang Guo Chunxiang Wang Songlei |
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| Abstract: | Using fresh chinese wolfberry juice made by Nanliang farm in Ningxia as raw material,authors studied the fermented wine waking techniques including dry yeast choice,technical processes and conditions,quality standards etc.France Lemont dry yeast was used in fermentation to make a fresh wine.Through filtration,sterilization operations,a fresh stable unique flavor Chinese wolfberry wine was produced. |
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| Keywords: | fresh chinese wolfberry juice wine dry yeast techniques |
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