【作者】 舒肇甦； 覃云飞； 肖维强； 韩冬梅； 吴洁芳；

【Author】 Tan Yunfei~1,Shu Zhaosu~(2*),Xiao Weiqiang~2,Han Dongmei~2 Wu Jiefang~2 (1.Guangdong Lingnan Victor Biological Limited Company Maoming 525027.China 2.Institue of Fruit Tree Research, Guangdong Acagemic of Agricultural Science,Guangzhou 510640,China;2.Food Academy South China Agricultual Univercity,Guangzhou 510640,China)

【机构】 广东省农业科学院果树研究所； 广东岭南为多生命高科有限公司；

【摘要】 在荔枝发酵酒系列生产中创新地运用荔枝果酒典型香气保持,多菌种协调发酵,果糖促进发酵转化,超低温冷沉及三重过滤杀菌,绿色食品原料的控制技术和措施,生产优质保持荔枝独特香气的发酵酒产品更多还原

【Abstract】 In the production procedures of litchi fermented wine series,to keep typical aroma of fresh litchi fruit wine,ferment with multi germ grows,to promote to ferment a conversion with fructose,to sink and disinfect three process percolations within super low temperature,to control technique and measure of the green food raw material,to produce the superior quality fermented wine which keeps special aroma of litchi.更多还原