摘要
酒文化是我国的传统文化之一。本文通过对红枣酒酿制、发酵与技术发展等方面进行分析论述,侧重研究了红枣酒领域的发展轨迹与酿制工艺,为我国酒业的发展奠定坚实的理论基础。
Wine culture is one of the traditional cultures in China.In this paper,the development of jujube wine production,fermentation and technology were analyzed and discussed,and the development track and brewing technology of red jujube wine were emphatically studied,which laid a solid theoretical foundation for the development of wine industry in China.
作者
张智锋
Zhang Zhifeng(Ningxia University,Yinchuan 750021,China)
出处
《现代食品》
2018年第11期155-157,共3页
Modern Food
关键词
红枣酒
酿酒工艺
发酵技术
Jujube wine
Wine making technology
Fermentation technology
