超声波催陈杨桃强化酒初探

A study on promoting the carambola fortified wine to age with ultrasonic wave

将石湾米酒以不同比例添加到杨桃果酒中，得到酒度不同程度提高的杨桃强化酒，其中以４０ｍＬ石湾米酒加到１００ｍＬ杨桃果酒中，得１５．８％杨桃强化酒的品质最佳。采用超声波对此杨桃强化酒进行不同处理以促进陈化，杨桃强化酒的品质得到不同程度提高，其中以超声波处理２次，每次１０ｍｉｎ，间隔４ｈ为最佳处理。

Different kinds of carambola fortified wine were made with adding different amount of Shiwan rice liquor to the carambola wine. The best quality of carambola wine containing 15.8 (abv) is made by adding 40 mL Shiwan rice liquor to 100 mL carambola wine. Then, the fortified wine was treated with ultrasonic wave to promote the wine to age. The best quality carambola wine can be achieved by treating the wine twice with ultrasonic wave for 10 minutes per time and with a 4 hour interval.