关键词: 毛樱桃, 营养成分, 干红酒, 蜜酒, 可乐型汽酒

Abstract:  During the technique of producing the dry red Nanking cherry wine,the yield of pressed Nanking cherry fruit juice would be improved by 13.6% after added 5% distiller’s yeast and be treated 6 hours at room temperature. Using Malic acid- alcoholic fermentation to degrade the organic acid of the Nanking cherry fruit juice,the acidity of juice decreased by 10.4g/L on average,that is 54% of the acid has been degraded,after adding 8%～10% Schixogony yeast No.1 3 days before fermentation. During the fermentation,pressed juice with peel was fermented at low temperature (15℃) for 4 days,then filtered juice and continued to be fermented at the same temperature. The wine produced by above technology has perfect color,flavor and taste in special style. That the Nanking cherry honey wine and Nanking cherry sparkling wine of coke style were produced was based on the dry red Nanking cherry wine technique,sensory quality of these products were identified,the results indicated that these wines have delicate and elegant flavor and have perfect fruit and bouquet.

Key words: Nanking cherry, nutrition composition, dry red wine, honey wine, cola style sparkling wine