生物偶联协酵技术生产大樱桃酒的工艺研究

Production of cherry wine by biological coupling fermentation

采用生物偶联协酵等现代生物加工技术,以新鲜樱桃为原料,经选料、清洗、榨汁后加入自行筛选的樱桃酒酵母和生香酵母进行生物偶联协酵,酿造出口味纯正、香气浓郁丰满、余味平衡温厚的樱桃酒。

Using fresh cherry as the raw material, the cherry wine was produced by biological coupling fermentation after selecting material, immer sion, clean, pressing and fermented by screened cherry wine yeast and aroma yeast. By applying these conditions, high quality of cherry wine was obtained which characterized by good aroma and balanced body.