枇杷酒

根据枇杷果酒的生物酿造特点，运用HACCP原理对其生产工艺进行危害分析，确定工艺流程中各个关键环节的控制点，采取适宜措施，以提高枇杷酒产品的卫生质量和安全性。

According to the biologic brewing characteristics for loquat wine , we analyzed the hazard in the production technology with HACCP principle , ascertained the critical control points of technical flow , adopted feasible ways to enhance sanitary quality and safety of loquat wine .

酿制的枇杷果酒色泽淡黄，清亮透明，枇杷果香馥郁，酒体完整，典型性突出。

A kind of loquat fruit wine was brewed successfully , with yellowish color , outstanding flavor and fine loquat odor .