摘要
以新疆玫瑰花为辅料,将腌制玫瑰花按一定的配比加入发酵后的甜米酒醪中进行浸提发酵,生产玫瑰花甜米酒。成品酒置恒温箱于30℃保温72 h,酒无沉淀、无悬浮物;酒花香酒香协调,色泽淡棕红,清亮透明,风格独特,口感纯正绵甜;保持了玫瑰花的香气与药用价值,为一种天然、营养保健饮料酒。(孙悟)
The pickling rose was added into fermented sweet rice mash according to certain proportioning for lixiviating fermentation to produce rose sweet rice wine.Then the product wine was placed in thermotank （temperature at 30 ℃） for 72 h until there was no turbidity and suspended solids in the wine. The wine was reddish brown in color and clean and transparent with enjoyable taste and harmonious rose aroma and wine flavor. It also kept the medicinal functions of rose and it was a natural and healthcare wine product.
出处
《酿酒科技》
北大核心
2007年第12期68-69,共2页
Liquor-Making Science & Technology
关键词
保健酒甜
米酒
玫瑰花
health wine
sweet rice wine
rose
