| 生物偶联协酵技术生产大樱桃酒的工艺研究 |
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| 引用本文： | 王超萍,王新生,王传宝,李敬龙. 生物偶联协酵技术生产大樱桃酒的工艺研究[J]. 中国酿造, 2009, 0(5) |
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| 作者姓名： | 王超萍 王新生 王传宝 李敬龙 |
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| 作者单位： | 1. 山东轻工业学院,食品与生物工程学院,山东,济南,250353
2. 烟台金鼎葡萄酒业有限公司,山东,烟台264000 |
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| 摘 要： | 采用生物偶联协酵等现代生物加工技术，以新鲜樱桃为原料，经选料、清洗、榨汁后加入自行筛选的樱桃酒酵母和生香酵母进行生物偶联协酵，酿造出口味纯正、香气浓郁丰满、余味平衡温厚的樱桃酒。
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| 关 键 词： | 樱桃酒 生物偶联协酵 澄清剂 |
Production of cherry wine by biological coupling fermentation |
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| WANG Chaoping,WANG Xinsheng,WANG Chuanbao,LI Jinglong. Production of cherry wine by biological coupling fermentation[J]. China Brewing, 2009, 0(5) |
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| Authors: | WANG Chaoping WANG Xinsheng WANG Chuanbao LI Jinglong |
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| Abstract: | Using fresh cherry as the raw material, the cherry wine was produced by biological coupling fermentation after selecting material, immer sion, clean, pressing and fermented by screened cherry wine yeast and aroma yeast. By applying these conditions, high quality of cherry wine was obtained which characterized by good aroma and balanced body. |
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| Keywords: | cherry wine coupling fermentation clarifier |
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