| 果酒降酸方法研究进展 |
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| 引用本文： | 孙洪浩,颜雪辉,张家庆,徐国俊,陈茂彬.果酒降酸方法研究进展[J].酿酒,2013(6):27-30. |
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| 作者姓名： | 孙洪浩 颜雪辉 张家庆 徐国俊 陈茂彬 |
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| 作者单位： | 湖北工业大学生物工程学院,发酵工程教育部重点实验室,湖北武汉430068 |
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| 摘 要： | 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。
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| 关 键 词： | 果酒 有机酸 降酸 研究进展 |
Research Methods of Acid-reducing Techniques for Fruit Wines |
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| SUN Hong-hao,YAN Xue-hui,ZHANG Jia-qing,XU Guo-jun,CHEN Mao-bin.Research Methods of Acid-reducing Techniques for Fruit Wines[J].Liquor Making,2013(6):27-30. |
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| Authors: | SUN Hong-hao YAN Xue-hui ZHANG Jia-qing XU Guo-jun CHEN Mao-bin |
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| Affiliation: | (College of Bioengineeirng of Hubei University of Technology,Key Laboratory of Fermentation Engineering (Ministry of Education),Wuhan, Hubei 430068,China) |
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| Abstract: | 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. |
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| Keywords: | fruit wine organic acids acid-reducing method research progress |
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