摘要
介绍了黑果枸杞的营养、功能及黑果枸杞发酵酒的生产工艺和质量指标,为黑果枸杞的深加工开辟了新途径。
The nutrition and function of blackfruit wolfberry, as well as the production technology and quality index of blackfruit wolfberry wine were introduced to provide a new approach for the deep processing of blackfruit wolfberry.
出处
《酿酒》
CAS
2017年第2期116-117,共2页
Liquor Making
关键词
黑果枸杞
发酵酒
生产工艺
质量指标
blackfruit wolfberry （Lycium ruthenicum Murr.）
fermented wine
production technology
quality index
