摘要
对高级醇与果酒风味的关系,高级醇形成途径以及酵母菌种、接种量、温度、pH值和α-氨基氮等影响高级醇含量的因素进行阐述,并对高级醇的研究方向进行了展望。
The relations between higher alcohols and fruit wine, the synthesis pathway of higher alcohols, and the factors influencing the synthesis of higher alcohols including yeast strains, inoculating quantity, temperature, pH value, and α-amino nitrogen etc. were elaborated in this paper. Besides, the research directions of higher alcohols in the future were put forward.
出处
《酿酒科技》
2011年第3期24-26,共3页
Liquor-Making Science & Technology
基金
北京市农村经济研究中心项目"北京山区特色林果资源整理与利用示范"(PXM2010-146202-107320)
关键词
果酒
高级醇
形成机理
控制
fruit wine
higher alcohols
formation mechanism
control
