摘要
以紫苏和青梅为原料研制紫苏青梅果酒。将浸泡的青梅酒基与紫苏红色素提取液进行勾兑调配制作紫苏梅酒,对紫苏浸提液与青梅基酒比值、加糖浓度、pH值等因素进行了研究,确定最佳调配条件为:含糖量35%、pH值为3、紫苏浸提液与青梅基酒比值1∶3,此时酒的感官评价最好。
Perilla frutescens and green plum were used as raw materials to produce Perilla frutescens green plum fruit wine through the blending of green plum base wine and Perilla frutescens extracting liquid.The ratio of Perilla frutescens extracting liquid to green plum base wine,sugar addition level and pH value etc.were studied and the optimum blending conditions were determined as follows： 35 % sugar content,pH value=3,and the ratio of Perilla frutescens to green plum was 1∶3.Under the above conditions,the sensory quality of the produced wine was the best.
出处
《酿酒科技》
2009年第10期80-81,86,共3页
Liquor-Making Science & Technology
基金
仲恺农业工程学院博士启动基金项目(G2360279)
广东省攻关项目(2006B20701007)
广东省科技攻关资助项目(2007B23001002)
广州市科技攻关资助项目(2007z1-E0091)
关键词
果酒
紫苏
青梅
配制
fruit wine
Perilla frutescens
green plum
blending
