摘要
介绍了发酵北五味子酒与大枣乙醇浸提液经勾兑、调配制成具有保健作用的复合型营养果酒的研制过程。
The developmental process of complex nutrition wine was introduced.The process included the fermentation of Schisandra chinensis and jujube,the extraction with ethanol,and the blending.
出处
《酿酒》
CAS
2012年第5期85-86,共2页
Liquor Making
