苦荞枸杞果酒的酿造工艺

苦荞和枸杞作为原材料制酒,会极大地提升酒口感和营养价值,有效提升产品竞争力,同时丰富消费者的选择。对苦荞枸杞果酒酿造工艺进行深入研究。结果表明,苦荞枸杞果酒酿造最优工艺为:接种量8%,发酵温度24℃,pH 4,SO2添加量60 mg/L。

Brewing Technology of Buckwheat and Wolfberry Fruit Wine

Buckwheat and wolfberry as raw materials will greatly enhance the taste and nutritional value of wine,effectively improve product competitiveness,and enrich consumer choice.The brewing technology of buckwheat and wolfberry fruit wine was studied.The results showed that the optimum brewing technology of buckwheat and wolfberry fruit wine was inoculation amount 8%,fermentation temperature 24℃,pH 4,and SO2 amount 60 mg/L.