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台灣四季盛產水果，果酒釀製風氣盛行，從春季開始可以釀梅酒、桑葚酒，夏季釀荔枝酒、李子酒……一年四季有釀製不完、收穫不盡的果酒。多數果酒的釀法以浸漬、再製和天然釀造為主，近期更加入發酵工法的研究，讓自釀的品質更穩定。 - 撰文｜黃翎翔 文章連結｜https://reurl.cc/yLX3MD - ★立即加入Podcast專屬交流社群 | https://lihi.cc/fC3KF -- Hosting provided by SoundOn
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