前处理工艺对鲜枸杞发酵酒品质的影响研究

Study on the Influence of Pretreatment Process on the Quality of Fresh Wolfberry Wine

分析了发酵前去蜡质层处理、防氧化措施、酶制剂和橡木制品使用对枸杞酒品质的影响,提出了生产过程中应注意的问题和措施,以达到酿造高档优质枸杞酒的目的。

The impact of removing the skin,the operation of anti-oxidation,the use of enzymes and oak products on the quality of wolfberry wine was analyzed,problems and measures that should be paid attention to during production were put forward,in order to reach the purpose of brewing high-grade high-quality medlar wine.