山楂苹果复合干型果酒的工艺研究  

Study on the technology of hawthorn apple compound dry fruit wine

作　　者：刘华丽 LIU Huali(Shanxi Tongkang food Co.Ltd.,Shanxi Jincheng 048004,China)

机构地区：[1]山西彤康食品有限公司,山西晋城048004

出　　处：《食品工程》2020年第4期27-29,共3页Food Engineering

摘　　要：以山楂和苹果为原料,分别进行酒精发酵。发酵结束后,苹果干型酒进行苹果酸乳酸发酵,而山楂干型酒不进行苹果酸乳酸发酵。试验结果表明,山楂干型酒和苹果干型酒以3:2的比例复配,所得山楂苹果复合干型果酒果香浓郁,丰满醇厚,酸涩协调,口味纯正,是一种值得开发的复合保健果酒。Hawthorn and apple were used as raw materials for independent alcoholic fermentation.After the end of alcoholic fermentation,malolactic fermentation continued in the apple dry wine,and was not conducted in the hawthorn dry wine.The results showed that the hawthorn dry wine and apple dry wine were mixed in a ratio of 3:2,the product was fruity,plump and mellow,sour and astringent,with pure taste,and was a compound health wine worthy of development.

关 键 词：山楂 苹果 复合干型果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]