| 枸杞果酒发酵工艺研究 |
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| 引用本文： | 杨莉,李春荣,王丽萍. 枸杞果酒发酵工艺研究[J]. 食品工业科技, 2005, 0(1): 122-123 |
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| 作者姓名： | 杨莉 李春荣 王丽萍 |
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| 作者单位： | 长安大学环境科学与工程学院,西安,710061 |
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| 摘 要： | 以枸杞干果为原料,经浸泡打浆后加入适量蜂蜜,利用葡 萄酒酵母在控温发酵条件下所生产的发酵型果酒,不仅 使枸杞和蜂蜜的特点充分得以结合,而且营养丰富、典型 性突出,是一种风味独特的新型果酒。
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| 关 键 词： | 枸杞 果酒 发酵工艺 |
| 文章编号： | 1002-0306(2005)01-0122-03 |
| 修稿时间： | 2014-11-23 |
Fermentation of Chinese wolfberry wine |
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| Yang Li et al. Fermentation of Chinese wolfberry wine[J]. Science and Technology of Food Industry, 2005, 0(1): 122-123 |
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| Authors: | Yang Li et al |
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| Affiliation: | Yang Li et al |
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| Abstract: | A kind of fermented wine is made from dried Chinese woifberry. After grinding Chinese wolfberry and adding some honey into the liquid, S. ellipsodieus is used to ferment under temperature-controlled conditions. This Chinese wolfberry fermented wine combines advantages of both honey and Chinese wolfberry, which is rich in nutrition, and of outstanding flavor. It is considered to be a novel and delicious fermented wine. |
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| Keywords: | Chinese wolfberry wine fermentation process |
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