干酵母发酵生产枸杞酒的研究

The study of the preparation of wolfberry wine with dry yeast

以枸杞、大枣为原料 ,添加法国葡萄酒干酵母 ,制得了酒精含量为 12 % (V/V)、棕红色的枸杞酒。该产品口感良好、澄清透明、性质稳定。

The wolfberry wine was obtained with the wolfberry and jujube as the materials,the French wine dry yeast was utilized and the content of alcohol was 12%(v/v),The wolfberry wine was red and clarification,taste and stability were good