摘要
确定了山楂草莓新鲜复合酒的发酵生产条件,采用两步发酵法分别制备出山楂、草莓发酵原酒,用食用酒精浸渍获得山楂浸提原酒,以一定的配比将发酵原酒、浸提原酒进行复合调配,所得产品外观呈浅红色,澄清透明,无悬浮物,果香酒香浓郁,口感纯正,口味协调,是满足大众消费的低度饮料酒。
The produced technology of compound fruit liquor was obtained. The primary liquor was maked of hawthorn and strawberry used two step fermentation, and extract wine was produced by alcohol, too. According to the appropriate proportion, the primary fruit liquor blended with extract wine. This product was light red, no suspend substances, look at nothing. It has fragrant fruit flavor and ferment wine aromas, tasted harmony, and it was lower alcohol degree drink of all people.
出处
《陕西科技大学学报（自然科学版）》
2003年第4期25-29,共5页
Journal of Shaanxi University of Science & Technology
关键词
山楂
草莓
新鲜复合酒
发酵生产
hawthorn
strawberry
fermentation liquor
compound fruit liquor
