摘要
果酒的氧化褐变严重影响了果酒的质量,是果酒生产中长期存在的重要问题。因此,探讨果酒氧化褐变的机理并寻求有效防止果酒氧化褐变的方法具有重要的现实意义。本文较全面的介绍了果酒中酚类物质的种类和发生非酶氧化褐变反应的机理及其研究进展,以及防止或减轻氧化褐变的技术措施。
The quality of fruit wine is affected seriously by oxidative browning, which is a long-standing problem in wine production. Therefore, it is important to explore the mechanisms of oxidative browning and study the available techniques for the prevention of wine from browning. This review emphatically discussed the varieties of phenolic compounds, the non- enzymatic browning mechanism, and various browning-preventing techniques in fruit wine production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期281-284,共4页
Food Science
基金
2005粤港关键领域重点突破项目(20054983)
广东省科技攻关重大专项项目(2004A2031002)
广东省省级财政技术改造项目(GMTC044046-5)
关键词
果酒
酚类物质
非酶褐变
防褐技术
fruit wine
phenolic compounds
non-enzymatic browning
browning-preventing technique
