前处理工艺对鲜枸杞发酵酒品质的影响研究  

Study on the Influence of Pretreatment Process on the Quality of Fresh Wolfberry Wine

作　　者：赵智慧 ZHAO Zhihui(Ningxiahong Medlar Industry Group Company Limited,Zhongning 755100,Ningxia, China)

机构地区：[1]宁夏红枸杞产业集团,宁夏中宁755100

出　　处：《酿酒》2017年第4期118-121,共4页Liquor Making

摘　　要：分析了发酵前去蜡质层处理、防氧化措施、酶制剂和橡木制品使用对枸杞酒品质的影响,提出了生产过程中应注意的问题和措施,以达到酿造高档优质枸杞酒的目的。The impact of removing the skin,the operation of anti-oxidation,the use of enzymes and oak products on the quality of wolfberry wine was analyzed,problems and measures that should be paid attention to during production were put forward,in order to reach the purpose of brewing high-grade high-quality medlar wine.

关 键 词：枸杞酒 蜡质层 防氧化 酶制剂 橡木制品 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]