"桑椹酒"是个多义词，它可以指桑椹酒（果酒）,桑椹酒（中药）。
技术文摘 关键词:桑椹酒,有机酸,高效液相色谱 [gap=1053]Key words：mulberry wine;organic acid;HPLC
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The new view of the research showed as follows: The yeast of mulberry wine wasselected. Combined fermentation at lower temperature and with clarifying juice . typical fruit aroma can be reserved.
桑椹酒酿造最佳工艺路线：本研究的创新点在于：对桑椹酒酵母进行了初步筛选；并采用清汁与低温发酵相结合的发酵方法，较好的保留了桑椹果香，酿造的桑椹酒品质、色泽均较好；确定了桑椹酒发酵的最佳糖浓度；且采用壳聚糖作为桑椹汁的澄清剂，澄清效果显著。
参考来源 - 桑椹酒酿造工艺的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
桑椹酒感官特征为醇香浓郁，口感柔和。
The sensory properties of mulberry wine were its soft taste and strong and mellow aroma.
已有以桑椹作原料，研制成桑椹酒、桑椹汁、桑椹冰淇淋、桑椹酸奶等营养保健食品的试验报道。
There were some reports about experiments of mulberry wine, mulberry juice, mulberry ice cream and mulberry yoghourt processing technologies.
采用桑椹为原料，运用桑椹发酵酒酿造技术与桑椹果汁浸泡工艺技术相结合可获得风味独特的桑椹酒。
Combined fermentation technology with original fruit soaked process could get unique flavor mulberry wine which made mulberry fruit as raw material.
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