摘要
文章对刺梨酒酿酒度数导致的色泽、风味和口感问题进行了研究,在刺梨酒酿制前进行酒精度数梯度调配处理,得到酒精度数为8°、10°、12°、14°、16°、40°的发酵汁,陈酿5个月后得到刺梨酒成品。经对比后得到12°发酵汁发酵成品酒色泽最好,风味最香,口感最佳。
This paper research the color,flavor and taste of Rosa roxburghii liquor.The gradient blending of alcohol degree was carried out before Rosa roxburghii liquor was brewed,and the fermentation juice with alcohol degree of 8°,10°,12°,14°,16°,and 40°was obtained.The final product of Rosa roxburghii liquor was obtained after 5 months of aging.After comparison,the 12°fermented juice fermented wine had the best color,flavor and taste.
作者
麻琼珍
黄丽
韦建霞
潘昌先
余玉岚
王月霞
韩世明
Ma Qiongzhen;Huang Li;Wei Jianxia;Pan Changxian;Yu Yulan;Wang Yuexia;Han Shiming(College of Bioscience and Technology,Liupanshui Normal University,Liupanshui,553530,Guizhou,China)
出处
《农业技术与装备》
2019年第6期39-40,共2页
Agricultural Technology & Equipment
基金
贵州省教育厅项目(黔教合KY字[2017]012、黔教合KY字[2018]371)
六盘水市科技局项目六盘水特色果树资源研究与利用重点实验室(52020-2017-02-03)
六盘水师范学院高层次人才科研启动基金(LPSSYKYJJ2016)
关键词
刺梨酒
酒精度数
色泽
风味
口感
Rosa roxburghii liquor
alcohol content
color
flavor
taste
