Processing Technology of Fermented Wine Mixed with Black Currant Juice and Buckthorn Juice
This experiment studied the processing technology of fermented wine mixed with buckthorn and black cur-rant.Through comprehensive evaluation of the sensory characteristics and orthogonal experiments of the fermented wine,the optimal ratio for the mixed fermented wine was determined.Fresh buckthorn juice and black currant juice were mixed in a 1∶1 ratio,with a sugar content of 25%,an acidity pH of 3.2,a temperature of 14℃,and an in-oculation amount of 8%.The fermented wine produced according to this formula had pure fruit flavor,transparent and clear body,refreshing and light taste,and a balanced sweet and sour taste;and the microorganisms and physi-cal and chemical indicators of the fermented wine were measured,ensuring its safety and healthiness.
万方数据
维普
