| 牡蛎酒的研制 |
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| 引用本文： | 曾斌.牡蛎酒的研制[J].酿酒科技,2001(6):75-75. |
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| 作者姓名： | 曾斌 |
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| 作者单位： | 广东湛江市第六中学 宿舍1幢502房广东湛江524022 |
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| 摘 要： | 牡蛎酒是以牡蛎、猴头菇为原料，辅以人参、构杞等中药材经小曲米酒浸泡、勾兑降度而成。酒精度30度，色泽金黄，清亮透明，蛎肉香、菌香与酒香协调，入口鲜美、醇甜。加冰不混浊，风格独特。
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| 关 键 词： | 保健酒 配制酒 牡蛎酒 生产工艺 质量指标 猴头菇 |
| 文章编号： | 1001-9286(2001)06-0075-01 |
| 修稿时间： | 2001年7月2日 |
Development of Oyster Wine |
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| ZENG Bing.Development of Oyster Wine[J].Liquor-making Science & Technology,2001(6):75-75. |
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| Authors: | ZENG Bing |
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| Abstract: | Oyster Wine is produced with oyster and hedgehog fungus as its essentials by steeping and blending with Xiaoqu liquor and Chinese herbs such as ginseng etc. Its alcoholicity is 30 degree and it is clear and transparent and golden in color, and the harmonious aroma of oyster and fungus and wine make it tasty and pure sweet. Addition of ice will not make any precipitate and it is known for its unique style in wines. (Tran.by YUE Yang) |
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| Keywords: | healthy wine liqueur oyster wine |
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