摘要
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.
出处
《食品研究与开发》
CAS
北大核心
2016年第24期216-220,共5页
Food Research and Development
关键词
海红果酒
加工工艺
研究进展
haihong wine
processing technology
research progress