东北毛樱桃酒的酿造工艺研究  

Study on Technology of Wine Making from wild Prunus Tomentosa in Northeast of China

作　　者：衣海龙 YI Hailong(Heilongjiang Agricultural Reclamation Vocational College,Harbin 150431,Heilongjiang,China)

机构地区：[1]黑龙江农垦职业学院,黑龙江省哈尔滨150431

出　　处：《酿酒》2024年第2期136-137,共2页Liquor Making

摘　　要：以东北毛樱桃为原料,采用自然发酵的方法酿造樱桃酒,通过正交试验优化得到的最佳酿造工艺为:加糖量20%;发酵时间为30 d,发酵温度为20℃。最后得到的樱桃酒颜色鲜红,澄清,有光泽,香气纯正,优雅,口味醇厚,酒体丰满,各项指标符合国家标准规定。Using Northeast wild Prunus tomentosa as raw material,cherry wine was made using natural fermentation method.The optimal brewing process optimized through orthogonal experiment was as follows:20%sugar;30 days of fermentation and 20℃of the fermentation temperature.The final wine is bright red in color,clear,glossy,with a pure and elegant aroma,a mellow taste,and a full wine body.All indicators comply with national standards.

关 键 词：东北 毛樱桃 发酵 酒 

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]