摘要
柑桔发酵酒中苦味物质主要由柠檬苦素、柚皮苷等组成 ,本研究采用吸附法、酶制剂等脱苦方法 ,确定最佳酶制剂脱苦工艺参数。
The main bitter compounds are Limonin and Naringin in citrus fermentated wine.The debittering ways,such as absorption and enzyme,have been studied and the best treatment conditions on enzyme debittering were obtained.
出处
《食品与机械》
CSCD
2001年第5期14-15,共2页
Food and Machinery
基金
国家"九五"科技攻关项目内容之一
项目编号 :96 - 0 1 0 - 0 1 - 0 7
