| 干酵母发酵生产枸杞酒的研究 |
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| 引用本文： | 陆晓滨,赵祥忠,刘庆军.干酵母发酵生产枸杞酒的研究[J].酿酒,2003,30(1):78-80. |
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| 作者姓名： | 陆晓滨 赵祥忠 刘庆军 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,山东,济南,250100 |
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| 摘 要： | 以枸杞、大枣为原料、添加法国葡萄酒干酵母，制得了酒精含量为12%（V/V）、棕红色的枸杞酒。该产品口感良好、澄清透明、性质稳定。
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| 关 键 词： | 干酵母 发酵生产 枸杞酒 工艺条件 质量标准 |
| 文章编号： | 1002-8110(2003)01-0078-03 |
| 修稿时间： | 2002年7月16日 |
The study of the preparation of wolfberry wine with dry yeast |
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| LU Xiao-bin,ZHAO Xiang-zhong,LIU Qing-jun.The study of the preparation of wolfberry wine with dry yeast[J].Liquor Making,2003,30(1):78-80. |
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| Authors: | LU Xiao-bin ZHAO Xiang-zhong LIU Qing-jun |
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| Abstract: | The wolfberry wine was obtained with the wolfberry and jujube as the materials,the French wine dry yeast was utilized and the content of alcohol was 12%(v/v),The wolfberry wine was red and clarification,taste and stability were good |
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| Keywords: | Wolfberry Wolfberry wine Dry yeast Fermentation |
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