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山楂山药果酒的酿造工艺研究

苟梦星,王炜,孙于庆,张瑞萍,李靖靖,韩益,王勇,孙浩冉,郑丽萍

Modern Food（2021）

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Abstract
本研究以新鲜的山楂和山药为主要原料进行果酒酿造,通过单因素试验和正交试验确定最优酿造工艺,结果表明,发酵温度为20℃、酵母量添加量为0.010％、白砂糖添加量为6.0％,在该条件下酿造的山楂山药果酒外观澄清透亮,酒香醇厚且浓郁,酒体协调,甜度适中,具有山药和山楂特有的香气.
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