蓝莓枸杞发酵酒的生产工艺研究

Research on the Production Technology of Medlar-blueberry Wine

介绍了以蓝莓和枸杞作为主要原料,经酵母发酵,无需蒸馏,加入适量蜂蜜,生产低度营养保健酒的工艺。用此方法生产的保健酒具有蓝莓和枸杞的果香和酒香,口感醇厚、清爽,充分融合了蓝莓、枸杞及蜂蜜的营养和功效,具有糖分低、酒度低、营养价值高等特点。

the healthy, nutritional and low alcoholic wine brewing technology in which blueberry and medlar are used as major raw materials, fermented by yeast without distillation, and honey is added was introduced. The wine made by this technology has the characteristics of fruit and wine fragrance, mellow and fresh taste, fusion of nutrition and function of medlar, blueberry and honey, low sugar,low alcohol and high nutritional value.