CAJ | 학술논문

以树莓为原料生产果酒，在树莓果浆发酵过程中加入糯米糖化醪来弥补树莓果汁酸度过高、碳源不足的缺陷，通过正交试验确定出糯米糖化醪的最佳糖化条件和树莓酒的最佳发酵条件及生产工艺参数，并采用微孔膜精滤，无菌灌装等工艺酿制出风味纯正、酒体丰满、营养丰富的树莓果酒，为充分利用树莓资源开辟了一条新途径。
이수매위원료생산과주，재수매과장발효과정중가입나미당화료래미보수매과즙산도과고、탄원불족적결함，통과정교시험학정출나미당화료적최가당화조건화수매주적최가발효조건급생산공예삼수，병채용미공막정려，무균관장등공예양제출풍미순정、주체봉만、영양봉부적수매과주，위충분이용수매자원개벽료일조신도경。
In this study, Rasp berries for raw materials developed wine. Using glutinous rice mush liquid as materialto provided carbon-source and reduce acid degree during the fermentation of Rasp berries , the best technique parameter and fermentation condition of Raspberries wine and saccharifincation condition of glutinous rice mush liquid were determined by orthogonal test,brew to Rasp berries wine by membrane filtration and sterile filling and so on, and the wine had pure flavour and poise round and full of nutrition, open up a new road forthe useof Rasp berries.