| 果酒中二氧化硫及其控制技术的研究进展 |
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| 引用本文： | 方强,籍保平,乔勇进,张鸿,王海宏.果酒中二氧化硫及其控制技术的研究进展[J].农村实用工程技术(绿色食品),2008(2):12-17. |
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| 作者姓名： | 方强 籍保平 乔勇进 张鸿 王海宏 |
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| 作者单位： | [1]上海市农业科学院农产品保鲜加工研究中心,上海201106 [2]中国农业大学食品科学与营养工程学院,北京100083 |
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| 摘 要： | 果酒酿造中的二氧化硫控制是重要的食品安全研究课题。该文综述了二氧化硫在果酒中的主要作用、存在形式、对酿酒酵母、酒类酒球菌等活力的影响以及二氧化硫控制技术的研究进展,以期为控制果酒中的二氧化硫提供参考和借鉴。
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| 关 键 词： | 二氧化硫 果酒 乙醛结合二氧化硫 酿酒酵母 酒类酒球菌 |
Study advances in sulfur dioxide and its control technologies of fruit wine |
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| Affiliation: | Fang Qiang, Ji Baoping, Qiao Yongjin, Zhang Hong, Wang Haihong(1 Agricultural Products Storage ＆ Processing Research Center of Shanghai Academy of Agricultural Science, Shanghai, 201106, China; 2 College of Food Science ＆ Nutritional Engineering, China Agricultural University, Beijing, 100083, China) |
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| Abstract: | Sulfur dioxide control in fruit wine had become an important research project in food safety. This paper generalized the study advances from the main effects, existing forms of sulfur dioxide, the effect of sulfur dioxide on activity of Saccharomyces cerevisiae, Oenococcus. oeniand control technologies of sulfur dioxide. The references for sulfur dioxide control in fruit wine were offered in this paper. |
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| Keywords: | sulfur dioxide fruit wine SO2-bound acetaldehyde Saccharomyces cerevisiae Oenococcus oeni |
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