摘要
采用加强酶解、连续冷冻、辐照、抽空和添加适当的添加剂方法,可增加荔枝酒的抗氧化、抗褐变性和酒体的稳定性。
The antioxidant and anti-browning properties of litchi fruit wine and its wine body stability could be improved by the following measures： strengthened zymolysis, consecutive freezing, irradiation, and addition of proper additive.
出处
《酿酒科技》
北大核心
2008年第7期76-77,82,共3页
Liquor-Making Science & Technology
关键词
荔枝酒
氧化
多酚氧化酶
稳定性
litchi fruit wine
oxidation
polyphenol oxidase
stablity
