Study on Technique of Fermentation Sea-buckthorn Wine

Abstract

Abstract: Using fermentation method to manufacture sea-buckthorn wine in the study, using sticky rice mush liquid as materialto provide carbon-source and reduce acid degree during the fermentation of sea-buckthorn syrup, the best technique parameterand fermentation condition are determined by orthogonal test,brew to sea-buckthorn wine by strain domestication and lowtemperature fermentation technique, and the wine has pure flavour and poise round and full of nutrition, open up a new road forthe use of sea-buckthorn.

Key words: sea-buckthorn wine, fermentation, mush

WANG Da-Wei, ZHANG Yan-Rong, ZHANG Yan-Nan. Study on Technique of Fermentation Sea-buckthorn Wine[J]. FOOD SCIENCE, 2003, 24(5): 118-122.

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Study on Technique of Fermentation Sea-buckthorn Wine

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