摘要
随着人们生活水平的提高,我国鸡尾酒消费量增长迅速,葡萄酒鸡尾酒的研究符合人们对不同酒种的需求。以发酵的葡萄酒作为基酒,遵循酒品调制的原则,采用单因素和正交试验探索了葡萄酒鸡尾酒的工艺研究,得出最佳配方:干红葡萄酒的添加量为3盎司,白橙皮甜酒添加量为0.5盎司,橙皮糖浆添加量0.2盎司,此工艺条件下得到的葡萄酒鸡尾酒颜色透亮,有光泽,无沉淀物,果香浓郁,具有典型的葡萄酒香气。
With the continuous improvement of people’s living standards,the consumption of cocktails in China is growing rapidly.The research on the blending technology of wine cocktails meets people’s needs for different kinds of wine.The technology of wine cocktail was studied by using fermented wine as base wine,using the principle of wine blending.Through single factor and orthogonal test,the best formula was that the addition of red wine was 3 oz,the addition amount of white orange peel sweet wine was 0.5 oz,the addition amount of orange peel syrup was 0.2 oz.The wine cocktail obtained under this technological condition had bright color,luster,no sediment,strong fruit flavor and typical wine aroma.
作者
王超萍
华玉波
朱双全
刘涛
张颖超
汤晓宏
蒋锡龙
WANG Chao-ping;HUA Yu-bo;ZHU Shuang-quan;LIU Tao;ZHANG Ying-chao;TANG Xiao-hong;JIANG Xi-long(Shangdong Academy of Grape/Shandong Engineering Research Center for Grape Cultivation and Deep-processing,Jinan 250100,China;Shandong Taiyihu Grape Co.,Ltd,Weihai 264500,China;Shandong Blackberry Biotechnology Development Co.,Ltd.,Yantai 264000,China)
出处
《中国果菜》
2019年第11期31-33,42,共4页
China Fruit & Vegetable
基金
山东省农业科学院农业科技创新工程(CXGC2018E17)
关键词
葡萄酒
鸡尾酒
品评
需求
工艺研究
Wine
cocktail
tasting
demand
technology research
