果味米酒发酵工艺进展

Progress of Fermentation Technology of Fruity Rice Wine

果味米酒已成为现代人喜爱的健康饮品,因其酒精度低、营养价值高,所以受众广,研究者开发了多款果味米酒,在最佳工艺条件下,米酒酒体清亮、口感醇厚、果香味独特、酸甜适口。综述研究成果,总结果味米酒发酵的工艺进展,为今后相关研究提供理论依据。

Fruity rice wine has become a modern favorite health drink,because of its low alcohol content and high nutritional value,so the audience is wide,researchers have developed a number of fruity rice wine,under the best technological conditions,rice wine,clear body,mellow taste,unique fruit flavor,sweet and sour taste.In this paper,based on the existied research results,the overall results of rice wine fermentation process progress,to provide a theoretical basis for future research.