摘要
通过对相关文献的研究,总结出目前我国柿酒的种类有酿造酒、蒸馏酒和配制酒;其制造工艺分果酒酿造工艺、蒸馏酒酿造工艺和配制酒酿造工艺;并介绍了柿酒在发酵过程中的物质变化和风味成分,最后对柿子酿酒的研究生产提出了建议。
Based on the relevant literature study,this paper summarized that the persimmon wine types were brewing wine,distilling wine and blending wine.And their manufacturing technologies were fruit wine fermenting technology,distilling wine brewing technology and blending wine brewing technology respectively.Finally,some suggestions on the research and production of persimmon wine were put forward.
出处
《贵州林业科技》
2017年第4期58-61,47,共5页
Guizhou Forestry Science and Technology
基金
贵州省科技厅社会发展年度公关项目(合同编号:黔科合SY字[2012]3019号)资助
关键词
柿子酒
工艺
发酵
风味成分
persimmon wine
technology
fermentation
