海红果酒加工工艺研究进展

Research on Progressing Technology of Haihong Wine

随着时代的不断发展,人们对果酒的消费越来越高,各种果酒不断涌现。从酵母菌株、果汁制备及改良、主发酵的控制、防止果酒褐变、下胶和澄清等方面,就近年来国内外在海红果酒加工工艺方面的研究进行了综述。

With the development of the times, An increasing amount of fruit wine had been consumed, and more and more kinds of wine come into the market. Based on yeast species,preparation and improvement of fruit juice, controling of main fermentation, wine to prevent browning, gumming and clarification etc, the article describes the researches of domestic and foreign haihong wine processing technology in recent years.