金樱子白兰地的生产工艺  

Research the Production Process of Cherokee Rose Brandy

作　　者：黄星源 邓开野[2] 黄星才[1] 张远平 李静[3] 杨清群[4] HUANG Xingyuan;DENG Kaiye;HUANG Xingcai;ZHANG Yuanping;LI Jing;YANG Qingqun(GuangDong Cherokee rose Wine Co.,LTD.,Yunan 527100,Guangdong,China;College of Light Industry and Food,Zhongkai University of Agrieuhure and Engineering,Guangzhou 510225,Guangdong,China;Guangdong Industry Technical College,Guangzhou 510300,Guangdong,China;Yunfu City Food and Drug Inspection Institute,Yunfu,527300,Guangdong,China)

机构地区：[1]广东金樱子酿酒有限公司,广东郁南527100 [2]仲恺农业工程学院轻工食品学院,广东广州510225 [3]广东轻工职业技术学院,广东广州510300 [4]云浮市食品药品检验所,广东云浮527300

出　　处：《酿酒》2018年第5期88-90,共3页Liquor Making

基　　金：2017年度云浮市科技计划项目:"金樱子果酒;白兰地关键技术研究及示范"

摘　　要：以优质金樱子果为原料,经精选、清洗、破碎、酶解、控温发酵、夏朗德蒸馏、橡木桶陈酿、低温冷冻等工艺技术精心酿制,得到色泽金黄、果香浓郁、酒体醇厚协调和浓郁酒香的金樱子白兰地。Details of the high-quality Rosa fruit as raw material, after the selection, cleaning, crushing, enzymolysis, fermentation,distillation, Xia Langde oak, cryogenic technology has a golden color, carefully brewed, fruity and mellow wine body coordination and fragrance of Cherokee rose brandy.

关 键 词：金樱子果 金樱子白兰地 酶解 发酵 蒸馏 陈酿 

分 类 号：TS262.38[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]