| 枫露玫瑰酒的研制 |
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| 引用本文： | 任伟.枫露玫瑰酒的研制[J].山西农业大学学报(自然科学版),2007,27(1):82-85. |
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| 作者姓名： | 任伟 |
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| 作者单位： | 山西农业大学,食品科学与工程学院,山西,太谷,030801 |
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| 基金项目： | 山西农业大学校科研和教改项目 |
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| 摘 要： | 试验通过正交设计的方法来确定用玫瑰和葡萄酿成的玫瑰酒的最佳加工工艺,同时讨论了生产中的一些关键技术,如二氧化硫的添加、温度控制等。试验结果表明在25℃、接种量75 mL/L、料液比3 7的条件下,发酵15 d为最佳的工艺。酿造出的成品玫瑰酒具有令人愉快的浓郁花香和突出的葡萄果香,口味纯正,是一种非常适合佐餐饮用的高级特色酒品。
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| 关 键 词： | 玫瑰酒 葡萄 玫瑰花 温度 接种量 |
| 文章编号： | 1671-8151(2007)01-0082-04 |
| 修稿时间： | 2005年7月8日 |
Study on the Fenglu Rose Wine |
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| REN Wei.Study on the Fenglu Rose Wine[J].Journal of Shanxi Agricultural University,2007,27(1):82-85. |
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| Authors: | REN Wei |
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| Abstract: | In this experiment,rose and grape were used as raw materials,the best process of rose wine was determined by the orthogonal design method,and relevant key technologies such as the adding of sulfur dioxide,temperature con-trol and etc were discussed.The result showed that the best process was at 25℃,inoculating amount 7.5%,material/ liquid 3/7 and 15 days.This kind of rose wine found to have pleasant and strong flowers fragrance,prominent grape fragrance,pure taste.It boasts one kind of high-class and special wine suitable drunk on banquet. |
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| Keywords: | Roes Wine Grape Rose Temperature Inoculating amount |
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