一种新型枸杞酒的研制  

Development of a New Kind of Wolfberry Wine

作　　者：王孔斌[1] 王君高[1] 李全国[1] 

机构地区：[1]齐鲁工业大学食品与生物工程学院,山东济南250353

出　　处：《酿酒科技》2014年第4期72-74,共3页Liquor-Making Science & Technology

摘　　要：以枸杞为原料,采用热浸提法得到枸杞液,经发酵法制得原果酒,再以纯净酒为酒基在后酵初期(第9天)时加入,配制后进行后酵、陈酿处理,最终得到一种风味突出、口感独特的新型枸杞酒。A new kind of wolfberry wine with special taste and novel flavor had been developed as follows： dried Chinese wolfberry used as raw materials and then wolfberry juice extracted by heating extraction, then juice fermented to produce original fruit wine, and purified wine used as base wine and blended with original wine at the 9th day of the fermentation for post fermentation, and finally aging treatment operated.

关 键 词：果酒 枸杞酒 枸杞 发酵 纯净酒 酿造工艺 

分 类 号：TS262.91[轻工技术与工程—发酵工程]