A preliminary report on development of okra wine
CAO Yi
LIU Fu-lai
MEI Ting-hu
Abstract：A preliminary report on development of okra wine with dry pod, straw, root as different raw materials, using the soaking technology. The result showed that the factors influencing the soaking technology of the pod, straw and root were mainly alcohol and extraction time, while the material liquid ratio and extraction temperature influenced less. The best combination of alcohol(50%), 90 d(extraction time), 20 ℃(extraction temperature), 1 ∶15 (material liquid ratio) was A2B3C1D2. Comprehensive evaluation of wine product using the soaking technology of the pod, straw and root were 91, 88 and 88 respectively.
Keywords：okra winedevelopmentsoaking technology
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：3( 8-10 )