梅酒生产工艺和非生物稳定性的研究

以青梅酒精浸提液为原酒，与甘草、玉竹等中草药热浸提液以一定的比例精制成基础酒后再合理调味而成的一种果露酒。该酒采用广口绿色玻璃瓶包装，净含量为750ml，内置青梅5颗以上。酒体呈黄绿色，有异香，酸甜适中，梅味明显，不添加任何香精、色素、防腐剂，具有生津止渴、补中益气、清热解毒、滋阴壮阳、润泽肌肤、美丽容颜之功效。梅酒既是一种保健酒，又具有它独特的“梅酒文化”。

Research on the Production Techniques of Greengage Wine and Its Non-biological Stability

The leaching solution of greengage with edible al cohol was used as brut ,mixed with the hot leaching solution of herbal medicine s such as liquorice and dried solomonseal etc,then the wine base through adequa te flavor blending was produced into liqueur.The liqueur packed by green wide-necked bottles with its net content as750ml and above5grains of greengag e placed inside.The liqueur body was green yellow in color and it had special aroma and evident greengage taste.In addition,the liqueur had dainty sour and sweet taste and no perfumery compound,coloring matters and antiseptic subst ance were added.The liqueur had the characteristics of relieving thirst,elimi nating toxic heat,invigorating spirits,moistening skin and facial beautificati on.Greengage wine was a kind of health wine and it also had its unique greengag e wine culture.(Tran.by YUE Yang)