银杏果酒的研究与开发

Research on & Development of Gingko Biloba Fruit Wine

用传统白酒酿酒技术与日本清酒生产技术相结合,对传统黄酒工艺进行改进,生产银杏果酒。使用70%的精米,辅以银杏果、叶,使用经纯净化处理的深井水,采用日本清酒公司的原株酵母,经复壮、分离、纯化、扩培选育后应用于生产中。分3次添加精米进行发酵,取消了后酵,压榨后精滤,确保成品酒不混浊、失光。

Through the integration of traditional liquor-making techniques and Japanese Sake-making techniques and the improvement of traditional yellow rice wine-making techniques, Gingko biloba fruit wine has been developed successfully as follows： white rice （70 %） used as main raw materials and Gingko biloba fruit and leaf used as auxilliary materials, purified well water used, and original yeast （made by Japanese Sake Company） used after the treatment of revivification, separation, purification and amplified breeding, then rice added for three times for fermentation and late-stage fermentation cancelled, and then squeezing and ultrafiltering to ensure no haze and no light loss in product wine. （Tran. by YUE Yang）