| 黑果腺肋花楸-雪莲果混合型果酒酿造工艺研究 |
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| 引用本文： | 隋韶奕,张素敏,王雪松,李珂.黑果腺肋花楸-雪莲果混合型果酒酿造工艺研究[J].农业科技与装备,2020(2):45-47. |
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| 作者姓名： | 隋韶奕 张素敏 王雪松 李珂 |
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| 作者单位： | 辽宁省果树科学研究所,辽宁 营口 115214;辽宁省果树科学研究所,辽宁 营口 115214;辽宁省果树科学研究所,辽宁 营口 115214;辽宁省果树科学研究所,辽宁 营口 115214 |
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| 摘 要： | 以黑果腺肋花楸和雪莲果为原料,通过单因素试验和正交试验研究混合型果酒酿造工艺,确定发酵的最佳工艺参数为:发酵初始含酸量0.6%,酵母接种量300 mg/kg,发酵温度24℃。所酿造果酒为干型,酒体呈宝石红色,澄清透明有光泽,果香与醇香相互协调,口感饱满圆润有回味。
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| 关 键 词： | 黑果腺肋花楸 雪莲果 混合 酿造工艺 |
Study on Brewing Technology for Aronia Melanocarpa and Smallanthus Sonchifolius Mixed Win |
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| SUI Shaoyi,ZHANG Sumin,WANG Xuesong,LI Ke.Study on Brewing Technology for Aronia Melanocarpa and Smallanthus Sonchifolius Mixed Win[J].Agricultural Science & Technology and Equipment,2020(2):45-47. |
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| Authors: | SUI Shaoyi ZHANG Sumin WANG Xuesong LI Ke |
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| Institution: | (Liaoning Institute of Pomology,Yingkou Liaoning 115214,China) |
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| Abstract: | Research using the aronia melanocarpa and smallanthus sonchifolius as material,optimization technological fermentation parameters were obtained through single factor test and orthogonal test:Initial fermentation acid content of 0.6%,the yeast inoculation quantity is 300 mg/kg and the fermentation temperature is 24℃.The wine brewed is dry,ruby red in color,clear,transparent and lustrous.Fruit and mellow aromas harmonize with each other.The palate is full and round with a lingering finish. |
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| Keywords: | aronia melanocarpa smallanthus sonchifolius mixture brewing technology |
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