发酵型沙棘果酒生产工艺的研究

本研究用发酵法生产沙棘果酒，在沙棘果汁发酵过程中加入糯米糖化醪以弥补沙棘果汁酸度过高、碳源严重不足之缺陷，通过正交试验确定出发酵型沙棘果酒的最佳发酵条件及生产工艺参数，并采用菌种驯化、低温成熟等工艺配制出风味纯正、酒体丰满、营养丰富的发酵型沙棘果酒，为充分利用沙棘资源开辟了一条新途径。

Study on Technique of Fermentation Sea-buckthorn Wine

Using fermentation method to manufacture sea-buckthorn wine in the study, using sticky rice mush liquid as materialto provide carbon-source and reduce acid degree during the fermentation of sea-buckthorn syrup, the best technique parameterand fermentation condition are determined by orthogonal test,brew to sea-buckthorn wine by strain domestication and lowtemperature fermentation technique, and the wine has pure flavour and poise round and full of nutrition, open up a new road forthe use of sea-buckthorn.