| 杞酿酒新工艺新产品研究 |
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| 引用本文： | 马寅斗,董俊卿. 杞酿酒新工艺新产品研究[J]. 河北省科学院学报, 1996, 13(4): 33-37,47 |
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| 作者姓名： | 马寅斗 董俊卿 |
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| 作者单位： | 河北省科学院微生物研究所 |
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| 摘 要： | 】利用适合枸杞发酵的优良酵母和新工艺酿制的枸杞酒，即杞酿酒，营养丰富，柔和醇香，风味独特，清澈透明，有很好的滋补健身和药用价值
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| 关 键 词： | 】枸杞，发酵，硅藻土，过滤 |
THE STUDY OF NEW TECHNOLOGY AND NEW PRODUCT OF QINIANG WINE |
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| Ma Yindou Dong Zunqing Liu Jinshu. THE STUDY OF NEW TECHNOLOGY AND NEW PRODUCT OF QINIANG WINE[J]. Journal of The Hebei Academy of Sciences, 1996, 13(4): 33-37,47 |
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| Authors: | Ma Yindou Dong Zunqing Liu Jinshu |
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| Affiliation: | Ma Yindou Dong Zunqing Liu Jinshu |
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| Abstract: | The Chinese Wolfberry Wine(Qininag Wine)is brewed with new technology and the fine yeast which is suitable for Chinese wolfberry fermentation.It is rich in nutrients and tastes mellow,smells sweet.It is limpid and has special flavour.It has the medicine value and tonic effect. |
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| Keywords: | Chinese wolfberry Fermentation Diatomaceous earth Filtation. |
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