| 沙棘冰酒加工工艺 |
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| 引用本文： | 叶万军.沙棘冰酒加工工艺[J].北方园艺,2011(19):146-148. |
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| 作者姓名： | 叶万军 |
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| 作者单位： | 黑龙江省农业科学院园艺分院,黑龙江哈尔滨,150069 |
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| 摘 要： | 以黑龙江栽培大果沙棘为试材,自然冷冻采摘,经低温压榨、发酵、陈酿、调配等过程制作沙棘冰酒.对影响沙棘冰酒品质的发酵条件等因素进行研究.结果表明:最佳酿造工艺参数为发酵温度23℃,酵母接种量500 mg/L,发酵时间25 d,冷冻凝结温度-5℃,加工出的沙棘冰酒色泽金黄,果香浓郁,口感醇厚清爽,品质上乘.
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| 关 键 词： | 沙棘 冰酒 工艺 因素 |
The Processing Technology of Icewine Seabuckthorn |
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| YE Wan-jun.The Processing Technology of Icewine Seabuckthorn[J].Northern Horticulture,2011(19):146-148. |
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| Authors: | YE Wan-jun |
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| Institution: | YE Wan-jun(Horticulture Sub-institute,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150069) |
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| Abstract: | Taking larger berries of the seabuckthorn as muteriuts,and was cultivated in Heilongjiang province as.Such wine was made by utilizing techniques such as natural frozen picking,cold pressing,fermentation,aging,blending and other processes.The fermentation and other factors of influence on the quality of the icewine seabuckthorn.The results indicated that the optimal technical parameters were fermentation temperature 23℃;yeast inocutation amount 500 mg/L;fermentation time 25 days;and freeze solidification temperature-5℃.The processed icewine seabuckthorn exhibited a golden colour,a fruity,mellow and refreshing taste,and a high degree of quality. |
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| Keywords: | seabuckthorn icewine technology factors |
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