摘要
苹果酒为低度酒,具有营养丰富、适量饮用、有益健康等特点,因此具有较高的研究价值。通过综述国内外学者关于苹果酒酿酒工艺、酚类物质、有机酸及其他成分的研究进展,为苹果酒的研究工作提供参考依据。
The apple cider is low alcohol and rich nutrition that adequate drinking is good for health. So it is higher value of research. This review deals that the research progress of key link of the apple cider making technology and the phenols, organic acid and other components in wine about domestic and foreign scholars in order to offer some reference for the apple cider.
出处
《农产品加工（下）》
2015年第7期68-70,72,共4页
Farm Products Processing
关键词
苹果酒
研究
进展
apple cider
research
recent progress
