摘要
以黑莓果实、蜂蜜、糯米为原料生产黑莓蜜酒。在甜酒酿中加入处理后的黑莓果浆 ,用蜂蜜调整糖度220g/kg,控制发酵温度16～22℃ ,待残糖含量≤20g/kg时榨取酒液 ,再经调配处理 ,陈酿3个月以上得成品酒。(孙悟)
Blackberry & honey wine is produced with blackberry, honey and glutinous rice as its raw materials and the production processe is as follows: addition of processed blackberry sulphuring into liqueur during brewing, adjustment of sugar content to 220 g/kg by honey , fermentation temperature controlld between 16～22 ℃,liquor squeezing and blending when the contents of residual sugar less than or equal to 20 g/kg, product wine finally made after 3 months ageing.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第1期79-80,共2页
Liquor-Making Science & Technology
关键词
黑霉蜜酒
保健酒
生产工艺
产品质量标准
blackberry & honey wine
healthy wines
yellow rice wine
fruit wine
