桑椹酒和杨梅酒的生产工艺  

The production technology of mulberry wine and red bayberry wine

作　　者：张学锋 叶红芬 沈子林[2] 郭桂娟 

机构地区：[1]上虞市产品质量监督检验所,浙江绍兴321000 [2]绍兴市调味品专业分会,浙江绍兴312000

出　　处：《江苏调味副食品》2010年第3期27-29,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为了更好地保护传统产品,通过对桑椹和杨梅特性分析,介绍了桑椹酒和杨梅酒生产工艺流程及操作方法,同时给出了这两种酒的感官指标、理化指标和卫生指标。In order to have a better protection of traditional products, the properties of mulberry and red bayberry are analyzed. The technological process and operation method of mulberry wine and red bayberry wine are introduced. In addition, the sensory index, physicochemical index and hygienic index of these two wines are also discussed.

关 键 词：桑椹酒 杨梅酒 工艺流程 质量指标 

分 类 号：TS262.7[轻工技术与工程—发酵工程]