黑果腺肋花楸汁酿造果酒的初步研究

Study on Fruit Wine Brewing of Aronia melanocarpa Elliot

对黑果腺肋花楸果酒进行研究的结果表明:经过预处理、成分调整、接种、发酵、降酸、澄清、除菌等工序处理后,黑果腺肋花楸果实可加工成口感柔和、色泽诱人的果酒,不仅很好地解决了果实可食性差的问题,且具有可观的开发前景。

The results of the fruit wine brewing of Aronia melanocarpa showed that after pretreatment, the composition of adjustment, inoculation, fermentation, deacidification, clarification, sterilization and other processes to deal with can be processed into a soft texture, color and seductive wine. Aronia melanocarpa wine brewing technology to solve the problem of poor fruit edible, and had considerable development prospects.