桑葚发酵酒的工艺研究  

Study on The Processing Technology of Fermentation Mulberry Wine

作　　者：郭卫芸[1] 马兆瑞[2] 杨公明[3] 白艳红[3] 宫英振[1] 梁双波[1] 

机构地区：[1]河北省农林科学院谷子研究所,石家庄050031 [2]杨陵职业技术学院,陕西杨陵712100 [3]西北农林科技大学,陕西杨陵712100

出　　处：《酿酒》2005年第1期80-82,共3页Liquor Making

摘　　要：研究了经灭菌处理的桑葚原果汁生产发酵酒的工艺 ,通过加糖试验、桑葚汁与苹果汁混合发酵试验 ,结果发现 ,每 1L桑葚酒中添加白砂糖 14 0 g ,可以有效地增加桑葚发酵酒的酒精度 ;按 7∶3的比例将桑葚汁和苹果汁混合 。The processing technology of fermentation wine made from sterilized mulberry juice was studied in this article. By experimentation of suger adding and mulberry juice and apple juice mixing,we coude find that adding 140 gram suger per litre mulberry juice could increase the alcohol content and mixing the mulberry juice and the apple juice according to the ratio of 7︰3 could decrease cost and make flavor better.

关 键 词：桑葚 发酵酒 苹果汁 加糖 风味 白砂糖 混合发酵 试验 灭菌处理 添加 

分 类 号：TS262.7[轻工技术与工程—发酵工程] S58[轻工技术与工程—食品科学与工程]