摘要
将茯苓粉碎,利用浸提法提取其中的有效成分,提取后的溶液与葡萄酒按比例调配制成一种味道甘甜醇美、营养丰富的茯苓葡萄酒。介绍了相关的制作、检测及感官评价方法。
Poris cocos was crashed and extracted, the extract was then mixed with wine at a certain ratio to obtain Poris cocos wine featured by nice taste and rich nutrients. The preparation, determination and sensory evaluation concerned were described.
出处
《饮料工业》
2009年第2期32-35,共4页
Beverage Industry
关键词
茯芩
葡萄酒
调配
Poris cocos
wine
mixing
