壶瓶枣鲜果枣酒生产工艺初探  

Study on the Production Technology of Fresh Jujube Wine( Zizyphus Jujuba cv. Huping)

作　　者：安文杰[1] 郝瑞芳[1] 侯艳霞[1] 苗潋涓 卢桂宾[1] An Wenjie;Hao Ruifang;Hou Yanxia;Miao Lianjuan;Lu Guibin(Shanxi Forestry Vocational Technical College,Taiyuan 030009,China)

机构地区：[1]山西林业职业技术学院,山西太原030009

出　　处：《山西林业科技》2019年第1期22-23,30,共3页Shanxi Forestry Science and Technology

基　　金：中央财政林业科技推广项目([2017]TG06号);山西省林业科技创新项目(2017LYCX2-1);(2018LYCX25)

摘　　要：以壶瓶枣鲜果为原料,比较了添加不同酵母菌发酵、后发酵过程中是否添加橡木片以及采用不同澄清方式对枣酒品质的影响。结果表明:用安琪果酒酵母发酵,在后发酵过程中添加橡木片,采用硅藻土澄清方式生产的枣酒品质较好。The effect of different yeast species,different post-fermentation methods with or without oak chips and the different clarification methods on the quality of jujube wine was compared with fresh Zizyphus jujuba cv.Huping as raw material.The results showed that the quality of jujube wine would be good when added oak chips in the post-fermentation process with ustility with the Angle fruit wine yeast and clarificated with diatomites.

关 键 词：壶瓶枣鲜果 枣酒 加工工艺 

分 类 号：S665.1[农业科学—果树学]