刺梨果酒的研制  

Manufacture of Rosa roburghii Tratt Wine

作　　者：周春明[1] 杨坚[1] 龚正礼[1] 

机构地区：[1]西南农业大学食品科学学院,重庆400716

出　　处：《酿酒》2001年第6期105-106,共2页Liquor Making

摘　　要：以刺梨为原料研制出果香浓郁、营养丰富、风味独特的刺梨果酒。This study was conducted to develop a wine,which had tastiness of Rosa roburghii Tratt,rich nutrients and peculiar flavor.And its processing technology was also discussed.

关 键 词：刺梨 果酒 加工工艺 质量标准 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]