油桃发酵法制备果酒的研究  

Study on the Production of Nectarine Wine by Fermentation

作　　者：褚学英[1,2] 田龙 贾梦珍[1,2] 仝奋飞 CHU Xueying;TIAN Long;JIA Mengzhen;TONG Fenfei(Nanyang Normal University,Nanyang 473061,Henan,China;Henan mushroom food engineering technology center,Nanyang 473061,Henan,China;Nanyang Jingde beer technology development Co.,Ltd.,Nanyang 473000,Henan,China;Henan Gongfang beer Engineering Technology Research Center,Nanyang 473000,Henan,China)

机构地区：[1]南阳师范学院,河南南阳473061 [2]河南省菌类食品工程技术研究中心,河南南阳473061 [3]南阳市京德啤酒技术开发有限公司,河南南阳473000 [4]河南省工坊啤酒工程技术研究中心,河南南阳473000

出　　处：《酿酒》2022年第4期128-130,共3页Liquor Making

基　　金：南阳师范学院2020年度STP项目资助。

摘　　要：为了丰富油桃产品品种,提高农产品的附加值,以油桃为原料,开发了油桃果酒,并对工艺参数进行优化。所得到的果酒酒体澄清透明,酒体醇厚,具有油桃的果香。The compound health wine was fermented by high-activity wine yeast with kiwi fruit.The process parameters were optimized.The compound health wine was clear and transparent with mellow wine body and kiwi fruity bouquet.

关 键 词：油桃 果酒 发酵 

分 类 号：TS262.7[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]