| 提高猕猴桃酒非生物稳定性的工艺研究 |
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| 引用本文： | 李加兴,姚茂君,吴政霞. 提高猕猴桃酒非生物稳定性的工艺研究[J]. 酿酒, 2000, 0(1): 82-83 |
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| 作者姓名： | 李加兴 姚茂君 吴政霞 |
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| 作者单位： | 湖南吉首大学食品科学研究所,湖南,吉首,41600 |
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| 摘 要： | 对猕猴桃酒稳定性的相关工艺条件进行研究表明，科学地防止猕猴桃酒发生褐 变，选用合理的澄清剂及热处理方法是提高猕猴桃酒非生物稳定性的技术关键。
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| 关 键 词： | 果酒 猕猴桃酒 非生物稳定性 褐变 澄清剂 |
| 修稿时间： | 1999-10-18 |
The Technological Research of improving the non-microbe Stability of kiwi wine |
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| Li Jiaxing,Yao Maojun,wu Zhenxia. The Technological Research of improving the non-microbe Stability of kiwi wine[J]. Liquor Making, 2000, 0(1): 82-83 |
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| Authors: | Li Jiaxing Yao Maojun wu Zhenxia |
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| Abstract: | The technological conditions of improving the non-microbe stability of kiwi wine were studied in this papre.The result showed that the key technology of improving the non-microbe stability of kiwi wine lay in preventing kiwi wine from browning scientifically,using suitable clarifier and thermal treatment and cold treatment. |
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| Keywords: | kiwi wine non-microbe stability brown clarifier |
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