摘要
系统地对青梅果酒的工艺进行了研究，对影响青梅浸提的主要因素包括酒精、浸提时间和浸提比例通过正交试验和感官评定进行优选。实验结果表明，最佳浸提条件为酒度３２度、时间８天、青梅与酒精的比例１∶５（ｗ／ｖ）。经勾兑调配成酒体柔和，营养丰富，风格独特的青梅果酒。
The complete production technology of green plum fruit wine,the main effect factors including spirit content(%),time(day) and raw material ratio(green plum:spirit)of soaking and extracting green plum wine were researched and the optimal technology conditions were determined.The results showed that the optimal technology conditions determined by orthogonal experiment and sensory evaluation are as following:spirit content 30%;time:six days;green plum∶spirit=1∶5(w/v).The product processed by coordrination and adjust is nourishing and has unique flavour.
出处
《酿酒科技》
1999年第3期84-87,共4页
Liquor-Making Science & Technology
关键词
青梅酒
果酒
浸提
酒精
调配
青梅果酒
green plum
soak and extract
spirit
adjust
plum fruit wine
