营养紫苏果酒的研制

Development of Perilla Fruit Wine

紫苏是食药两用植物,营养丰富。研究在果酒酿造过程中添加紫苏汁的工艺流程,通过正交试验和感官评定的方法得出最佳工艺为:紫苏汁添加量25%、发酵温度21℃、接种量为5%、发酵时间5d,紫苏营养果酒感官品质、发酵效果最好。酿出的紫苏果酒具有突出的紫苏香气,口味纯正爽口,适宜饮用,该产品营养丰富,味道可口,具有保健功能。

Perilla is both edible and medicinal plant with rich nutrition. The technical process ofperilla addition in fruit wine production was studied and the optimum technical conditions were determined by orthogonal experiments and sensory judgement as follows： addition level of perilla was 25 %, fermentation temperature at 21℃, 5 % inoculation quantity, and 5 d fermentation time. The produced perilla fruit wine had perfect sensory quality and the fermentation effects were the best. The wine also had evident perilla aroma and rich nutritions and it was of healthcare functions. （Tran. by YUE Yang）