摘要
研究芦柑酒生产过程不同脱苦工艺的效果 .结果表明 ,在果汁中添加 0 .4 % β -环状糊精进行包埋 ,控制发酵温度在 2 0± 2℃ ,发酵后的酒再经过聚醚砜微孔过滤膜过滤 ,基本上能脱除芦柑酒的苦味 .
The studies have been performed on the effect of different debittering processing in the producing of the citrus wine. The results showed that the bitterness will be removed if β-cyclodextrin added to the juice; controlling fermentation temperature in 20±2?℃ and the dealt wine filtered through polyethersulfone microfiltration film.
出处
《福州大学学报（自然科学版）》
CAS
CSCD
2002年第z1期727-729,共3页
Journal of Fuzhou University(Natural Science Edition)
基金
福建省科技厅资助项目 (99-Z - 116 )
关键词
芦柑酒
脱苦
Β-环状糊精
聚醚砜微孔过滤膜
citrus wine
debittering
β-cyclodextrin
polythersulfone microfiltration film
