摘要
用猕猴桃作为原料,以猕猴桃原酒发酵、猕猴桃皮渣蒸馏酒酿制以及利口猕猴桃酒调配等关键环节为重点,介绍了一种发酵结合蒸馏法酿制利口猕猴桃酒的实用生产工艺。利用该工艺酿制出的利口猕猴桃酒酒体澄清透亮、口味纯正、果香味典型,酒精度为18%~22%(vol)。利口猕猴桃酒可以作为猕猴桃果酒加工的一个主要方向。
This paper introduced a practical processing technology for brewing liqueur kiwifruit wine through fermentation combined with distillation.Kiwifruit was used as the raw material.The key techniques such as raw kiwifruit wine fermentation,preparation of residue distilled wine and concoction of liqueur kiwifruit wine were focused on.The liqueur kiwi wine produced by this process has a clear and bright body,a pure taste,a typical fruity aroma,and an alcohol content of 18%~22%(vol).Liqueur kiwifruit wine may be as a main direction of kiwifruit processing.
作者
何建军
王明召
刘萍
陈德伟
HE Jian-jun;WANG Ming-zhao;LIU Ping;CHEN De-wei(Guangxi Academy of Specialty Crops,Guilin 541004)
出处
《南方园艺》
2021年第1期65-68,共4页
Southern Horticulture
基金
广西科技重大专项(桂科AA17204038)
国家现代农业产业技术体系广西创新团队猕猴桃功能专家岗位(nycytxgxcxtd-13-02和nycytxgxcxtd-03-13-1)。
关键词
猕猴桃
利口酒
发酵
蒸馏
猕猴桃果酒
Kiwifruit
Liqueur wines
Fermentation
Distillation
Kiwifruit wines
