我国桑葚酒研究进展  

Research Progress of Mulberry Wine in China

作　　者：温建辉[1] 

机构地区：[1]晋中学院化学化工学院,山西晋中030619

出　　处：《晋中学院学报》2017年第3期28-32,共5页Journal of Jinzhong University

基　　金：山西省社科联2013-2014年度重点课题研究项目:"山西酿造历史与文化研究"(SSKLZDKT2013132);2015山西省大学生创新创业训练项目

摘　　要：通过分析桑葚酒的研究现状,指出单一的桑葚酒风味偏淡,果香不浓,还不能与优质葡萄酒媲美,今后应开发与其他水果或中药材的复合性果酒,这样既有利于提高其风味和品质,也有利于将桑葚酒推向保健市场.The article provides an overview of current research on mulberry wine, especially its clarification process,fermentation process and aroma components. It points that the flavor of single mulberry wine is light and it can not be comparablewith the high quality wine. Therefore, it is necessary to develop the compound fruit wine combining mulberry wine with other fruitsor Chinese medicinal herbs in the future, which could not only improve the flavor and quality for mulberry wine, but also help toopen up health care market.

关 键 词：桑葚酒 发酵 工艺条件 研究进展 

分 类 号：TS262[轻工技术与工程—发酵工程]