知识与财富的链接
为了解决美蔷薇制品的苦涩味 ,本试验利用发酵制果酒的方法 ,将美蔷薇制成果酒。在常规制酒工艺的基础上 ,对一些主要影响因素 ,如果和水的比例、果的破碎方法、是否过滤、前发酵时间等用正交试验 ,筛选出最佳工艺条件 ,最后确定美蔷薇果酒的最佳工艺 ,研制出了颜色美观、口味醇和 ,在保持期 （1 5年 ）不变质、不褪色、不沉淀的果酒
In order to resolve bitter of Mei Qiangwei product,Mei Qiang wei fruit was made in to fruit wine by means of fermentation method in this experiment.The main factors that influence the quality of Mei Qiangwei fruit wine are the weight proportion of fruit and water,fruit breaking,whether or not filter,fermentation time etc.Using common technology and orthogonal experiment,the best technological condition and processing were selected.The final product was bright color and taste pure and mild,and the wine was quality guarantee for one and a half year.During this period it was not deteriorated,fade and sedimentary.