山茱萸猕猴桃复合果酒的研制  

Development of Cornus officinalis & Kiwi Fruit Wine

作　　者：褚学英[1] 田龙[1] 

机构地区：[1]南阳师范学院,河南南阳473061

出　　处：《酿酒科技》2016年第11期89-91,94,共4页Liquor-Making Science & Technology

基　　金：南阳师范学院STP项目(No.STP2016002)

摘　　要：为了丰富猕猴桃的产品品种,提高农副产品的附加值,以猕猴桃和山茱萸为原料,开发了山茱萸猕猴桃复合保健果酒,并对工艺参数进行优化。所得到的果酒酒体澄清透明,酒体醇厚,具有猕猴桃的果香和山茱萸的清香。本研究为猕猴桃果酒的工业化生产提供基础数据。In order to expand the product range of kiwi fruit and to enhance the additional value of subsidiary agricultural products, Cornus offi-cinalis and kiwi fruit were used as raw materials to produce healthcare fruit wine. The corresponding technical parameters were optimized. The produced wine was clear and transparent with mellow wine body and the aroma of kiwi fruit and Cornus officinalis. This study has provided ba-sic data for industrialized production of kiwi fruit wine.

关 键 词：猕猴桃 山茱萸 果酒 发酵 

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]