摘要
多酚物质在酒的风味和颜色中起着十分重要的作用 ,由于其导致酒的褐变和混浊沉淀而被描述成“引起不稳定的因素”。主要对苹果酒中存在的多酚和影响多酚存在的因素进行讨论 。
S:Phenolics were very important to the flavor and color of the ciders,Beacause of its haze and precipitation regarded as'factors causing the instability'.This article states the phenolics in the ciders and the factors influencing its presence,while stating browning mechanism during the process and storage,and the inhibition to the browning.
出处
《酿酒》
CAS
北大核心
2002年第2期63-65,共3页
Liquor Making
关键词
苹果酒
多酚
褐变
抑制
ciders
phenolics
browing inhibition
