摘要
以优质金樱子果为原料,经精选、清洗、破碎、酶解、控温发酵、夏朗德蒸馏、橡木桶陈酿、低温冷冻等工艺技术精心酿制,得到色泽金黄、果香浓郁、酒体醇厚协调和浓郁酒香的金樱子白兰地。
Details of the high-quality Rosa fruit as raw material, after the selection, cleaning, crushing, enzymolysis, fermentation,distillation, Xia Langde oak, cryogenic technology has a golden color, carefully brewed, fruity and mellow wine body coordination and fragrance of Cherokee rose brandy.
作者
黄星源
邓开野
黄星才
张远平
李静
杨清群
HUANG Xingyuan;DENG Kaiye;HUANG Xingcai;ZHANG Yuanping;LI Jing;YANG Qingqun(GuangDong Cherokee rose Wine Co.,LTD.,Yunan 527100,Guangdong,China;College of Light Industry and Food,Zhongkai University of Agrieuhure and Engineering,Guangzhou 510225,Guangdong,China;Guangdong Industry Technical College,Guangzhou 510300,Guangdong,China;Yunfu City Food and Drug Inspection Institute,Yunfu,527300,Guangdong,China)
出处
《酿酒》
CAS
2018年第5期88-90,共3页
Liquor Making
基金
2017年度云浮市科技计划项目:"金樱子果酒
白兰地关键技术研究及示范"
关键词
金樱子果
金樱子白兰地
酶解
发酵
蒸馏
陈酿
Cherokee rose
Cherokee rose brandy
Digestion
The fermentation
Distillation
Aging
