果酒降酸方法研究进展
과주강산방법연구진전
Research Methods of Acid-reducing Techniques for Fruit Wines
  • 万方数据
    酿酒 양주
    LIQUOR MAKING
    2013年 6期 27-30 ,共4页

    孙洪浩%颜雪辉%张家庆%徐国俊%陈茂彬

    손홍호%안설휘%장가경%서국준%진무빈

    果酒%有机酸%降酸%研究进展 果酒%有機痠%降痠%研究進展
    과주%유궤산%강산%연구진전
    fruit wine%organic acids%acid-reducing method%research progress
    有机酸是果酒中重要的风味物质，对果酒的口味、稳定性等都有很大影响。对现阶段果酒酿造过程中常用的物理、化学及生物降酸法进行系统的阐述，并对果酒降酸方法新的发展趋势进行展望。
    유궤산시과주중중요적풍미물질，대과주적구미、은정성등도유흔대영향。대현계단과주양조과정중상용적물리、화학급생물강산법진행계통적천술，병대과주강산방법신적발전추세진행전망。
    Flavor compounds of organic acids in fruit wine are very important for the taste and stability. Physical, chemical and biological methods for reducing acid in wine brewing would be systematically elaborated in this paper, and the new development trends in acid-reducing process of fruit wine were also prospected.
    원문보기 원문다운로드 사이트로이동
저자의 최근 논문