黑宝石李酒加工工艺研究

Processing Technology of Plum Fermented Wine

介绍了以黑宝石李为原料,发酵生成黑宝石李果酒的加工工艺,确定了酿制的最佳工艺参数,获得了外观、口感均佳的黑宝石李酒,为黑宝石李的开发利用奠定了基础。

This paper introduces the processing technology of the Plum Fermented Wine by using Plum as the main material. The optimum process conditions of the fermentation is determined through the experiments. The product has good taste with harmonious flavor, and the experiment lies the foundation of the development of Plum.