摘要
以五味子为原料生产发酵型五味子果酒。采用正交试验法对发酵型五味子果酒的加工工艺及影响因素进行分析。发酵温度为32℃,发酵时间为1天,pH为6.5,接种量为1.2%时所得产品颜色为橙红,风味纯正,口感醇厚,具有独特的五味子果香。
The Schizandra Chinensis bail fruit wine was produced from Schizandra Chinensis bail. The study on process and influence factors of fermented Schizandra chinensis bailfruit wine by the orthogonal design. Fermentation temperature and time were 32℃ and ld respectively.Inoculation and pH were 1.2% and 6.5 respectively. In this process,the wine has natured red color,wonderful flavor,beautiful taste and has special aroma of Schizandra Chinensis bail.
出处
《酿酒》
CAS
2009年第5期77-78,共2页
Liquor Making
关键词
五味子
果酒
发酵
Schizandra chinensis bail
fruit wine
fermentation
