柑桔酒苦味的产生及脱苦

The Bitterness Produce of Citrus Wine and Bitterness Reduction

柑桔酒苦味主要来源于两个方面： 一方面在柑桔汁加工过程中产生； 另一方面来源于柑桔酒酿造及陈酿过程。本文根据苦味的产生， 对如何分阶段将柑桔酒脱苦作了综述。

The bitterness of citrus wine is mainly from the processing of citrus, fermentation and post-maturation According to the produce of the bitterness, how to reduce bitterness was discussed in the article