黑果腺肋花楸果酒生产工艺控制要点研究  

Research on the Key Control Points of Production Process for Aronia melanocarpa(Michx.)Ell.Fruit Wine

作　　者：毕妍 钟佳 BI Yan;ZHONG Jia(Chaoyang Normal University,Chaoyang 122000,China)

机构地区：[1]朝阳师范学院,辽宁朝阳122000

出　　处：《食品安全导刊》2025年第6期147-149,共3页China Food Safety Magazine

基　　金：辽宁省教育厅高校基本科研项目“黑果花楸果酒的酿造技术研究与应用”(JYTQN2023098)。

摘　　要：本文围绕黑果腺肋花楸果酒的生产工艺进行探讨,重点分析了果酒生产过程中各个环节的关键控制要点。从原料采摘、前处理、发酵到过滤后熟以及贮藏包装阶段,逐步揭示了如何通过精细化的工艺控制,提升产品质量并确保其独特风味的稳定性。In this paper,the production technology of Aronia melanocarpa(Michx.)Ell.fruit wine was discussed,and the key control points of each link in the production process of fruit wine were analyzed.From raw material picking,pre-treatment and fermentation to filtration and storage and packaging,it is gradually revealed how refined process control can enhance product quality and ensure the stability of its uniqueflavor.

关 键 词：黑果腺肋花楸 果酒 生产工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]