五加红酒质量分析及改进的研究  

The Quality Analysis and Improvement of Wujia Red Liqueur

作　　者：郭军[1] 张鹏[1] 

机构地区：[1]丹东农业科学院特种植物研究所丹东五加高新农业科技开发有限公司,辽宁凤城110109

出　　处：《农产品加工（下）》2007年第9期74-76,共3页Farm Products Processing

摘　　要：分析了影响五加红酒质量的因素及工艺条件。经对五加果、果汁及其发酵产物的深入研究,发现提高五加果的栽培管理和原料采收加工技术水平,并改进五加红酒的生产工艺(将原发酵工艺改为五加露酒生产工艺),可以有效提升五加红酒的整体质量和保健价值。The quality of Wujia red liqueur can be improved and its nutritional value would be increased by changing the processing techniques from wine to liqueur after analyzing the quality factors, the processing techniques in the production of Wujia red wine and testing the fruit, fruit juice and the fermented products. The managements in the Wujia red wine, plantation and fruit collection were also important in the quality control.

关 键 词：五加红酒 无梗五加 短梗五加 露酒工艺 

分 类 号：TS261.7[轻工技术与工程—发酵工程]