摘要
以荔枝原汁、玫瑰茄浸提液、苹果浓缩汁为原料,组成复合汁,再添加安琪葡萄酒用高活性干酵母,经发酵,陈酿、澄清、分离等工艺技术,制成复合保健果酒.结果表明:以荔枝汁:玫瑰茄:苹果汁=8:1:1的配比效果最好,调整糖度25%,接种量0.20g/L,发酵温度21℃,发酵时间10～12d,研制出具有玫瑰红色、口味醇和、质量上乘的荔枝玫瑰茄复合保健果酒.
This paper studied the making of a multiplex healthy wine. With the resource of multiplex juices composed of litchi raw juice, Roselle water extracts and apple concentrate juice, added Angel Wine Yeast, it was produced by the technology of fermentation, brewage, clarification, separation and etc.. The optimum fermenting condition showed that the ratio of litchi raw juice to Roselle water extracts to apple concentrate juice was 8：1：1, the Bx 25%, inoculation 0.20g/L, temperature 21℃, and time 10 - 12d, and that it was gotten rose - red, tasty and high - quality multiplex healthy wine.
出处
《酿酒》
CAS
2005年第5期97-99,共3页
Liquor Making
基金
山区特色资源玫瑰茄绿色食品产业化技术
广东省农业攻关项目(2004B20401015)
关键词
荔枝汁
玫瑰茄
果酒
复合保健果酒
litchi raw juice
Roselle
wine
multiplex healthy wine
