干白桑椹酒发酵工艺的研究

Research on the Fermentation Technology of Dry White Wine Made From Mulberry

实验以山东夏津黄河故道森林带盛产的白玉王桑椹为原料,以酿酒活性干酵母为桑椹酒发酵菌种,通过对桑椹酒混合发酵工艺和分离发酵工艺的研究,制成色泽呈浅黄色、澄清透明,具纯正和谐的果香及酒香,酒体细腻、柔和、圆润、丰满,具典型风格的干白桑椹酒。可以确定干白桑椹酒发酵工艺为:清汁发酵工艺。

In this experiment,the Baiyu mulberry teemed in the forest around the Xiajing old course of the Yellow River in Shandong Province was used as raw material,and the brewing active dry yeast was used fermentation strain.The light yellow,clear and transparent wine was produced based on the research results of blending and separating fermentation technologies.The dry white mulberry wine is delicate and soft with the pure and harmonious fruit and wine flavors.Its fermentation process can be determined as clear juice fermentation technology.