黑果腺肋花楸果酒生產(chǎn)工藝控制要點(diǎn)研究

摘 要：本文圍繞黑果腺肋花楸果酒的生產(chǎn)工藝進(jìn)行探討，重點(diǎn)分析了果酒生產(chǎn)過(guò)程中各個(gè)環(huán)節(jié)的關(guān)鍵控制要點(diǎn)。從原料采摘、前處理、發(fā)酵到過(guò)濾后熟以及貯藏包裝階段，逐步揭示了如何通過(guò)精細(xì)化的工藝控制，提升產(chǎn)品質(zhì)量并確保其獨(dú)特風(fēng)味的穩(wěn)定性。

關(guān)鍵詞：黑果腺肋花楸；果酒；生產(chǎn)工藝

Research on the Key Control Points of Production Process for Aronia melanocarpa （Michx.） Ell. Fruit Wine

BI Yan， ZHONG Jia*

（Chaoyang Normal University， Chaoyang 122000， China）

Abstract： In this paper， the production technology of Aronia melanocarpa （Michx.） Ell. fruit wine was discussed， and the key control points of each link in the production process of fruit wine were analyzed. From raw material picking， pre-treatment and fermentation to filtration and storage and packaging， it is gradually revealed how refined process control can enhance product quality and ensure the stability of its unique flavor.

Keywords： Aronia melanocarpa （Michx.） Ell.;  fruit wine; production process

隨著消費(fèi)者對(duì)健康和天然飲品需求的增加，黑果腺肋花楸果酒逐漸成為市場(chǎng)上的新興產(chǎn)品，其以獨(dú)特的風(fēng)味和豐富的營(yíng)養(yǎng)成分受到了廣泛關(guān)注。（剩余4805字）