桑椹果酒加工工艺的研究  

Study on processing techuique of Mulberry Fermented Wine

作　　者：陈祖满 

机构地区：[1]宁波天宫庄园果汁果酒有限公司,浙江宁波315104

出　　处：《酿酒》2005年第2期73-75,共3页Liquor Making

摘　　要：以桑椹为原料 ,经酵母发酵生成桑椹果酒 ,通过对发酵菌种、原料处理方式、SO2 添加量、发酵温度、接种量、下胶用量等因素对产品质量影响的研究 。Using mulberry as main material,mulberry wine is fermented by yeast.The optimal processing technique of mulberry wine are determined after we study on these fastors:fermentatine strains、different ways of treatmeat to material、quantity of SO_2、fermentation temperature、inoculation quantity and clarifier quantity, which have effects on production quanlity.

关 键 词：果酒 加工工艺 桑椹 酵母发酵 发酵菌种 原料处理 发酵温度 添加量 接种量 用量 

分 类 号：TS262.7[轻工技术与工程—发酵工程] S888[轻工技术与工程—食品科学与工程]