摘要
对葡萄果醋的起源、发展现状、保健作用、发酵工艺进行了综述,提出了葡萄果醋酿造的技术要求,并对葡萄果醋的发展意义及趋势进行了探讨,即充分利用葡萄资源开发果醋产品,为葡萄的深加工及综合利用提供一条有效的途径,而液态深层发酵工艺代表当今世界发酵醋的主要生产技术。
The article summarized the origin of grape fruit vinegar,the present situation,the health care function,the fermentation process of grape fruit vinegar .The technical requirements of grape vinegar brewing were raised,and the development significance and trend of fruit vinegar has carried on the discussion,namely, grape resources were sufficiently utilized in developing fruit vinegar products that provide an effective way further processing and comprehensive utilization of grape. Liquid submerged fermentation technology represents the main production technology of fermented vinegar in this world.
作者
于清琴
蒋锡龙
王咏梅
苏玲
汤小宁
YU Qingqin;JIANG Xilong;WANG Yongmei;SU Ling;TANG Xiaoning(Shandong Academy of Grape/Shandong Engineering Research Center for Grape Cultivation and Deep-processing/The ministry ofagriculture key laboratory of east China urban agriculture,Jinan 250100, China)
出处
《酿酒》
CAS
2019年第3期16-18,共3页
Liquor Making
基金
山东省农业重大应用技术创新项目-特色酒用葡萄产期精准调控与产品创新研究应用(2017年)
山东省农业重大应用技术创新项目-山东葡萄酒地标性酒种开发与关键技术集成应用(2016年)
山东省农业科学院农业科技创新工程(CXGC2016D01)-葡萄节本提质标准化生产与精深加工技术集成示范
国家葡萄产业技术体系(CARS-29-15)
关键词
葡萄果醋
营养保健
技术要求
发酵工艺
grape fruit vinegar
health care function
Technical requirements
fermentation process
