| 山楂草莓新鲜复合酒的研究 |
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| 引用本文： | 贺小贤,宁新娜.山楂草莓新鲜复合酒的研究[J].西北轻工业学院学报,2003,21(4):25-29. |
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| 作者姓名： | 贺小贤 宁新娜 |
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| 作者单位： | 陕西科技大学生命科学与工程学院，陕西科技大学生命科学与工程学院 陕西 咸阳 712081，陕西 咸阳 712081 |
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| 摘 要： | 确定了山楂草莓新鲜复合酒的发酵生产条件，采用两步发酵法分别制备出山楂、草莓发酵原酒，用食用酒精浸渍获得山楂浸提原酒，以一定的配比将发酵原酒、浸提原酒进行复合调配，所得产品外观呈浅红色，澄清透明，无悬浮物，果香酒香浓郁，口感纯正，口味协调，是满足大众消费的低度饮料酒。
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| 关 键 词： | 山楂 草莓 新鲜复合酒 发酵生产 |
| 文章编号： | 1000-5811(2003)04-0025-05 |
| 修稿时间： | 2003年7月17日 |
STUDIES ON COMPOUND FRUIT LIQUOR OF HAWTHORN AND STRAWBERRY |
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| HE Xiao-xian,NING Xin-na.STUDIES ON COMPOUND FRUIT LIQUOR OF HAWTHORN AND STRAWBERRY[J].Journal of Northwest University of Light Industry,2003,21(4):25-29. |
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| Authors: | HE Xiao-xian NING Xin-na |
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| Abstract: | The produced technology of compound fruit liquor was obtained. The primary liquor was maked of hawthorn and strawberry used two step fermentation, and extract wine was produced by alcohol, too. According to the appropriate proportion, the primary fruit liquor blended with extract wine. This product was light red, no suspend substances, look at nothing. It has fragrant fruit flavor and ferment wine aromas, tasted harmony, and it was lower alcohol degree drink of all people. |
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| Keywords: | hawthorn strawberry fermentation liquor compound fruit liquor |
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