野生棠梨果露酒的研制  

Development of Wild Birchleaf Pear Fruit Wine

作　　者：鲍晓华[1] 毕廷菊[1] 李秀[1] 李孙洋[1] 

机构地区：[1]思茅师范高等专科学校生命科学系,云南普洱665000

出　　处：《安徽农业科学》2011年第11期6526-6528,共3页Journal of Anhui Agricultural Sciences

基　　金：云南省教育基金;"思茅野生棠梨种质资源调查及利用研究"(06Y130B)

摘　　要：[目的]探索野生棠梨果露酒的研制方法。[方法]挑选成熟野生棠梨果实制成野生棠梨果汁液后,与高粱酒按照汁液:酒为2:1的比例混合均匀,调配成野生棠梨果露酒,测定其糖含量和酒精度。[结果]调配好的野生棠梨果露酒的酒精含量为14%～17%,pH值为4.5,含糖量为15%～18%。用于野生棠梨果露酒调配用的酒最好是高粱酒,酒精含量最好是45%～47%。[结论]为保证野生棠梨果露酒的保存期,调配的野生棠梨果露酒的酒精含量不得低于15%。[Objective] The research aimed to discuss the development method of wild birchleaf pear fruit wine.[Method] Mature fruits of wild birchleaf pear were selected to produce the juice of wild birchleaf pear fruits.And then the juice was mixed with Kaoliang wine by the juice-wine ratio of 2：1 to develop the wild birchleaf pear fruit wine and its sugar content and alcohol content were measured.[Result] The alcohol content of the blended wild birchleaf pear fruit wine was 14%-17%,pH value was 4.5 and the sugar content was 15%-18%.The best wine for the preparation of wild birchleaf pear fruit wine was Kaoliang wine and its alcohol content should be 45%-47%.[Conclusion] In order to ensure the preservation period,the alcohol content of the blended wild birchleaf pear fruit wine should be no less than 15%.

关 键 词：野生棠梨果 果露酒 制作方法 质量要求 影响因素 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]