食品科学 ›› 2010, Vol. 31 ›› Issue (11): 325-328.doi: 10.7506/spkx1002-6630-201011071
• 专题论述 • 上一篇
文连奎,赵 薇,张 微,胡耀辉*
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吉林省科技厅重点项目(20090228)
WEN Lian-kui,ZHAO Wei,ZHANG Wei,HU Yao-hui*
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摘要:
为了探索降低果酒中酸度的方法,根据果酒的种类、果酒中有机酸的种类及果酒中酸度的要求,较系统地综述了果酒的物理、化学及生物降酸方法,并对现代生物技术在果酒降酸中的应用进行了探讨。
关键词: 果酒, 降酸, 综述
Abstract:
In order to explore the strategies for reducing acid in fruit wine, physical, chemical and biological methods for reducing acid of fruit wine according to fruit wine species, organic acid types, and acidity requirements of fruit wine are systematically reviewed in this paper. In addition, the application of modern biotechnology in acid-reducing process of fruit wine is also discussed.
Key words: fruit wine, acid-reducing technique, review
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TS261.4
文连奎,赵 薇,张 微,胡耀辉*. 果酒降酸技术研究综述[J]. 食品科学, 2010, 31(11): 325-328.
WEN Lian-kui,ZHAO Wei,ZHANG Wei,HU Yao-hui*. Research Progress of Acid-reducing Techniques for Fruit Wine[J]. FOOD SCIENCE, 2010, 31(11): 325-328.
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