提高猕猴桃酒非生物稳定性的工艺研究

The Technological Research of improving the non-microbe Stability of kiwi wine

对猕猴桃酒稳定性的相关工艺条件进行研究表明,科学地防止猕猴桃酒发生褐变,选用合理的澄清剂及热处理方法是提高猕猴桃酒非生物稳定性的技术关键。

The technological conditions of improving the non-microbe stability of kiwi wine were studied in this papre.The result showed that the key technology of improving the non-microbe stability of kiwi wine lay in preventing kiwi wine from browning scientifically,using suitable clarifier and thermal treatment and cold treatment.