新疆无花果果酒发酵工艺研究

Study on Fermentation Process of Xinjiang Fig Fruit Wine

本文主要研究新疆无花果果酒的发酵工艺,通过收集、整理并分析了现有新疆无花果果酒发酵工艺的研究成果,总结出影响无花果果酒质量的关键因素,旨在寻求更优质、高效的生产工艺,为无花果果酒的生产提供参考和借鉴,并结合市场需求对无花果果酒的未来发展进行了展望和分析。

This paper mainly studies the fermentation process of Xinjiang fig fruit wine.By collecting,sorting out and analyzing the existing research results of Xinjiang fig fruit wine fermentation process,it summarizes the key factors affecting the quality of fig fruit wine,aiming to seek a better and more efficient production process.The production of fig fruit wine provides certain reference,and combines the market demand to forecast and analyze the future development of fig fruit wine.