Development Prospects of Osmanthus fragrans Mixed Wine Based on Liquor and Spirits

作     者：Yingying ZHAO Yuwen PENG Yao XIAO 

作者机构：School of Liquor-Brewing EngineeringSichuan University Jinjiang CollegeMeishan 620860China Chengdu Kanghui Biology Co.Ltd.610200China 

出 版 物：《Asian Agricultural Research》 (亚洲农业研究（英文）)

年 卷 期：2022年第14卷第9期

页      面：12-15页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程] 

主　　题：Osmanthus fragrans mixed wine Product development Function 

摘      要：As a plant resource, Osmanthus fragrans has both medicinal and edible effects. This paper reviews the active components and health-care functions of O. fragrans, and introduces the current research situation of O. fragrans mixed wine. In addition, combined with the development of new products of plant-based flower wine, it analyzes the development prospects of O. fragrans mixed wine based on liquor and spirits.