刺梨果酒制作工艺的优化研究

为了解决刺梨易腐烂、生食口感差的问题,以营养丰富的刺梨鲜果为原料,采用浸泡、醇化和发酵三种工艺,以期研制出口感好、果香独特、具有保健功效的刺梨果酒。结果制得10~12°的果酒。虽然浸泡法和醇化法的加工工艺和设备更为简易,但不适合于高品质酒的制作。发酵法制得的果酒品质更佳,适合大型正规酒厂生产。

Optimization of Processing Technology for Rosa roxburghii Wine

In order to solve the putrescibility and bad taste of fresh Rosa roxburghii fruit,it was used to prepare the wine with good taste,special fruity flavor and healthcare function by dunking,alcoholizing and fermenting.As a result,10~12° wine was prepared.Comparing the three processing technologies,the procedures of dunking and alcoholizing were simpler in technique and facility,but not suitable for preparing high quality wine.The wine prepared by fermenting had high quality and was suitable for the large-scale normal wineries.