摘要
对蓝莓蒸馏酒中甲醇来源进行分析,对如何减少蓝莓蒸馏酒中甲醇含量提出合理的意见和建议。
The source of methanol in blueberry distilled wine was analyzed,and the author’s opinions and Suggestions on how to reduce the methanol content in blueberry distilled wine were put forward.
作者
贾澄军
徐蓉蓉
陈林军
Jia Chengjun;Xu Rongrong;Chen Linjun(Xinchang Market Supervision Authority,Xinchang 312500,China;Shangyu District Inspection and Testing Center for Food and Drug Control,Shaoxing 312300,China)
出处
《现代食品》
2018年第22期129-130,共2页
Modern Food
关键词
蓝莓
蒸馏酒
甲醇
发酵
Blueberry
Distilled wine
Methanol
Fermentation
