摘要
梨酒既保留了梨的营养价值又具有梨的特色风味。该文主要对梨酒酿造过程中涉及的工艺环节进行了介绍,涉及梨品种的选择、原料预处理、发酵菌株、发酵条件等方面,同时简述了梨酒香气组成及其功能性成分的研究现状,以期为梨酒研制和品质改良提供理论参考。
Pear wine not only has the characteristic flavor of pear fruits,but also maintains the nutrition of the fruits.This paper mainly introduced the technological processes involved in the brewing process of pear wine,including the selection of pear varieties,raw material pretreatment,fermentation strains,and fermentation conditions.In addition,the research status of the aroma components of pear wine was described,in order to provide a theoretical reference for the development and quality improvement of pear wine.
作者
闫子茹
关军锋
赵国群
刘金龙
YAN Ziru;GUAN Junfeng;ZHAO Guoqun;LIU Jinlong(College of Biological Sciences and Engineering,Hebei University of Science and Technology,Shijiazhuang 050081,China;Institute of Genetics and Physiology,Hebei Academy of Agricultural and Forestry Science,Shijiazhuang 050051,China)
出处
《中国酿造》
CAS
北大核心
2020年第5期23-27,共5页
China Brewing
基金
石家庄市重点研发计划项目(191490322A)
河北科技大学五大平台开放基金(1182049)。
关键词
梨酒
酿造工艺
香气
发酵
pear wine
brewing process
aroma
fermentation
