摘要
以紫薯、山楂为原料,经过破碎、热提制汁、成分调整、冷却、接种发酵、贮存、后处理、检验得到成品紫薯山楂果酒。该产品色泽呈红色或紫红色,清亮透明,具有山楂、紫薯特有香味,口味协调、圆润适口,无杂味。产品感官指标、理化指标及微生物指标符合国家标准。
With purple sweet potato, hawthorn as raw materials, fi-uit wine was obtained after process crushing, heat extrecting juice, composition adjustment, cooling, inoculated fermentation, storage, post-processing, testing. The product color was red or purple, clear and transparent, with hawthorn, purple sweet potato unique flavor. It taste coordinate and mellow, with no off-flavor. Its sensory, physicochemical and microbiological in- dicators comply with national standards
出处
《中国酿造》
CAS
2013年第9期152-154,共3页
China Brewing
关键词
紫薯
山楂
热浸提
发酵
干型酒
purple sweet potato
hawthorn
heat extraction
fermentation
dry wine
