| 鸭梨酒酿造中存在的问题及防止措施 |
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| 引用本文： | 袁丽,王颉,张伟,李长文.鸭梨酒酿造中存在的问题及防止措施[J].酿酒科技,2003(1):72-73. |
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| 作者姓名： | 袁丽 王颉 张伟 李长文 |
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| 作者单位： | 河北农业大学食品科技学院,河北,保定,071001 |
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| 摘 要： | 鸭梨鲜果芳香清雅、营养丰富。鸭梨酒酿造中的主要问题是酒会褐变和酒的风味不突出。可采用降低单宁和果胶含量，抑制酚类的甲基化和抑制酸的活性来防止褐变问题；可采用酶法，添加果香和采用带皮发酵来提高鸭梨酒的风味。（孙悟）
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| 关 键 词： | 防止措施 鸭梨酒 酿造 褐变 风味 |
| 文章编号： | 1001-9286(2003)01-0072-02 |
| 修稿时间： | 2002年8月26日 |
Problems in the Brewing of Juicy Pear Wine and the Relative Solutions |
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| YUAN Li,WANG Jie,ZHANG Wei and LI Chang-wen.Problems in the Brewing of Juicy Pear Wine and the Relative Solutions[J].Liquor-making Science & Technology,2003(1):72-73. |
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| Authors: | YUAN Li WANG Jie ZHANG Wei and LI Chang-wen |
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| Abstract: | Fresh juicy pear is of high nutrition and has pure aroma.The main problem s in the brewing of juicy pear wine cover the browning of wine color and unshar p wine taste.In view of these problems ,reduction of the contents of tannin an d pectin and inhibi-tion of the methylation of phenols and the activity of acid s could effectively prevent the browning of wine color.On the other hand,addi tion of fruit aroma essence and fermentation by leather strap could improve the wine taste.(Tran.by YUE Yang) |
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| Keywords: | juicy pear wine brewing browning flavor |
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