山楂酒

树莓山楂酒的酿制

Brewing of raspberry - hawthorn wine

山楂酒的研制

Development of Hawthorn Fruit Wine

山楂干酒中还原性物质的分析与还原糖含量测定

Analysis of reducing substances and determination reducing sugars on dry wine of hawthorn

山楂王酒的开发和工艺控制

Development and the Technological Control of Hawthorn King Wine

低度山楂起泡酒的研制

Study of low alcoholic bubble hawthorn wine

山楂黄酮酒的研制

Development of Hawthorn Flavone Wine

山楂黄酮酒的研制为山楂黄酮的开发，为果露酒、保健酒的发展开辟了一条新路，将大大促进林果产业的发展。

The development of hawthorn flavone wine opens up a new way of the development of fruit wine and healthy wine . It will greatly promote the development of forestry industry .

结果表明最佳工艺条件是：山楂果汁酒精度为5.5°，醋酸发酵的温度为32℃，装液量120mL500mL。

The results show that optimum conditions were : the concentration of alcohol was 5.5 % , addition was 10 % , temperature was 32 ℃, the mount of fruit juice was 120mL / 500mL .

山楂草莓新鲜复合酒的研究

Studies on compound fruit liquor of hawthorn and strawberry

阐述采用辽宁山楂果酿制山楂王酒的成功开发及关键工艺控制。

The development and the control of the key technology of Hawthorn king wine with Hawthorn fruit in Liaonin was described .

以山楂为原料开发研制的发酵型山楂果酒，不仅解决了鲜山楂贮藏问题，而且提高了山楂的附加值，同时山楂酒又具有营养保健功能。

Hawthorn fruit wine is developed with hawthorn as the main raw materials , which could not only settle the problem of difficult storage of hawthorn fruits but also enhance the added value of hawthorn .

本试验以树莓为主要原料，以山楂为辅料，经榨汁去杂质后，利用高活性干酵母接种，密闭发酵，澄清处理后，酿造出风味独特的树莓山楂酒。

This test introduces the technique of making special fruit wine with raspberry and hawthorn , after pressing and purifying , inoculate with high activated dry yeast .