Translated Titles

Initial Study on the Processing Technology of Medlar Wine


楊天英(Tian-Ying Yang)

Key Words

枸杞 ; 配製 ; 低溫發酵 ; 陳釀 ; medlar ; integrating ; fermentation at low temperature ; aging



Volume or Term/Year and Month of Publication

2005卷12期(2005 / 12 / 20)

Page #

51 - 53

Content Language


Chinese Abstract


English Abstract

This paper described two methods of medlar wine production: integrated method and fermented. The processing technology of intergrated medlar wine was simple and most of the effective composition of medlar could be extracted with high alcohol content. Many medicine compositions could be added to improve the nutrition and the healthy function. The fermented medlar wine was produced through crushing, homogenizing, fermentation at low temperatures, aging, filling, HTST sterilization, ect. The product has a good flavor and a nice taste with the combined flavor of wine and medlar fruits.

Topic Category 工程學 > 化學工業