五味子酿酒工艺及配方优化研究  

Studies on the Techniques and Wine Quality of Schisandra Chinensis

作　　者：屈慧鸽[1] 邓军哲[2] 李继海[2] 缪静[1] 刘进杰[1] 

机构地区：[1]烟台师范学院生命科学学院,山东烟台264025 [2]中国农业科学院特产研究所,吉林左家132109

出　　处：《酿酒》2004年第5期64-66,共3页Liquor Making

摘　　要：以野生北五味子果实为原料 ,对三种原酒制备工艺进行了对比研究 ,结果以新鲜果实发酵质量最好。通过正交设计 。Three techniques of the wine of Schisandra Chinensis were studied contrastively. The results showed that the wine fermented from fresh beery was best. By designing, the best prescriptions of the products were selected and optimized.

关 键 词：酿酒工艺 成品酒 发酵质量 配方优化 鲜果 新鲜 原料 果实 野生 五味子 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S567[轻工技术与工程—食品科学与工程]