发酵山楂果酒酿造工艺的研究进展  

Research progress on brewing technology of fermented hawthorn wine

作　　者：欧阳道福 OUYANG Daofu(Perfect(Guangdong)Commodity Co.,Ltd.,Zhongshan 528402,China)

机构地区：[1]完美(广东)日用品有限公司,广东中山528402

出　　处：《沈阳药科大学学报》2021年第12期1373-1378,共6页Journal of Shenyang Pharmaceutical University

基　　金：中山市院士工作站建设项目(中山科发2019-187)。

摘　　要：目的为了探讨山楂果酒在酿造工艺中的关键参数,从而进一步促进山楂果酒的深入开发和应用。方法对近20年国内外关于山楂果酒开发的文献进行检索。结果对山楂果酒酿造过程中的发酵和澄清工艺进行归纳和总结,并对其中关键参数进行分析,得出具有优势的酿造工艺。结论对山楂果酒的深入开发,优化工艺以及拓展市场具有深远的意义。Objective To explore the key parameters of hawthorn wine in brewing technology,so as to further promote the further development and application of hawthorn wine.Methods The literatures on the development of hawthorn wine at home and abroad in recent 20 years were searched.Results The fermentation and clarification processes in the brewing process of hawthorn wine were summarized,and the key parameters were analyzed to obtain the advantageous brewing process.Conclusion It has far-reaching significance for the in-depth development,optimization of technology and market expansion of hawthorn wine.

关 键 词：山楂果酒 复合山楂果酒 酿造工艺 研究进展 

分 类 号：S1[农业科学—农业基础科学]