摘要
柿子酒是一种极具发展潜力的果酒品种。针对目前柿子酒研究中的重点内容:酿酒酵母筛选、发酵工艺、澄清方法和风味及营养物质研究进行了总结,并提出了展望。
Persimmon wine is considered to be one of the most promising fruit wine products. In this paper, the key content in the research on persimmon wine including the selection of wine yeast, fermenting technology, clarifying methods, and flavoring nutritional compounds etc.was summed up. Besides, the development trend of persimmon wine was described.
出处
《酿酒科技》
2016年第5期96-98,共3页
Liquor-Making Science & Technology
基金
北京高等学校"青年英才计划"(YETP1832)
关键词
果酒
柿
进展
fruit wine
persimmon
progress
