摘要
苹果白兰地为市场前景非常好的一种水果蒸馏酒类产品。文中从苹果酒、苹果白兰地发酵优势酵母菌株筛选及发酵性能研究、发酵工艺条件确定、酵母营养研究、香气成分分析和产品标准体系建设等方面综述了苹果白兰地发酵工艺技术的研究进展,并简要对其发展前景进行了展望。
Apple brandy is a kind of fruit distilled alcoholic products which has broad market.This article summarized the research progress in the fields of apple wine,screening of dominant strain of brandy fermentation,research of fermentation performance,determination of fermentation process conditions,yeast nutrition research,aroma composition analysis and product standard system construction,and its development prospect were also discussed briefly.
出处
《中国酿造》
CAS
北大核心
2015年第1期10-12,共3页
China Brewing
基金
国家现代农业产业技术体系建设专项资金资助(CARS-28)
甘肃省农业科学院果蔬贮藏加工创新工程学科团队部分研究内容(2014GAAS03)
关键词
苹果白兰地
发酵
技术
进展
apple brandy
fermentation
technology
progress
