摘要
以鲜食樱桃果实为原料,采用全汁发酵法酿制樱桃果酒,优化樱桃果酒规模化生产工艺,通过不同发酵工艺的对比试验表明,樱桃去核、带皮酶解后清汁发酵原酒更能保留樱桃浓郁果香和应有色泽,并且口感丰满醇厚;同时确定了规模化生产樱桃发酵酒的技术参数。
Fresh cherry was used as main material to produce wine in fermented way.Optimizing Scaled production process of cherry wine, By comparing different fermentation process, got out, clear juice of cherry fermentation after enzymolysis base on going nuclear, with skin can retain rich fruit Aroma and it＇s colour and lustre, and palatedfullness.Got the technical parameters of cherry fruit wine when scaledly produced.
出处
《酿酒》
CAS
2015年第4期65-68,共4页
Liquor Making
关键词
樱桃果酒
发酵法
规模化
工艺
cherry fruit wine
fermentation
scaled
technology
