| 蓝靛果果酒调配工艺的研究 |
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| 引用本文： | 包怡红,王恩福,应华章. 蓝靛果果酒调配工艺的研究[J]. 酿酒, 2007, 34(1): 92-94 |
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| 作者姓名： | 包怡红 王恩福 应华章 |
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| 作者单位： | 东北林业大学,黑龙江,哈尔滨,150040;东北林业大学,黑龙江,哈尔滨,150040;东北林业大学,黑龙江,哈尔滨,150040 |
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| 摘 要： | 以野生蓝靛果为原料,添加白砂糖、柠檬酸、苹果酸和食用酒精等辅料配制调配型蓝靛果果酒.通过正交试验,确定最佳配比方案.试验结果表明:加白砂糖200g/L,复合酸3.5g/L,酒精度9%Vol时,可配制出色、香、味俱佳的蓝靛果果酒.
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| 关 键 词： | 蓝靛果 调配 果酒 |
| 文章编号： | 1002-8110（2007）01-0092-03 |
| 收稿时间： | 2006-11-30 |
| 修稿时间： | 2006-11-30 |
The Study on the Slending of Lonicera Edulis Wine |
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| BAO Yi-hong,WANG En-fu,YING Hua-zhang. The Study on the Slending of Lonicera Edulis Wine[J]. Liquor Making, 2007, 34(1): 92-94 |
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| Authors: | BAO Yi-hong WANG En-fu YING Hua-zhang |
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| Affiliation: | College of Forestry Northeast Forestry University, Harbin 150040, China |
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| Abstract: | Wild Lonicera edulis fruit was used as raw material to produced wine,together with saccharose,citric acid,malic acid and edible alcohol etc.We got the best blending scheme through the orthogonal experiments.The result of experiment indicate: the saccharose is 200 g/L,total acid is 3.5 g/L,the alcohol degree is 9 %Vol to produce wine which have quality of favorable color,aroma and taste. |
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| Keywords: | Lonicera edulis fruit blending wine |
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