| 柑橘果酒酿造工艺研究进展 |
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| 引用本文： | 何彩梅.柑橘果酒酿造工艺研究进展[J].中国酿造,2016,35(3):10. |
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| 作者姓名： | 何彩梅 |
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| 作者单位： | 贺州学院 化学与生物工程学院，广西贺州542899 |
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| 基金项目： | 广西自然科学基金（2012GXNSFBA053055）；贺州学院大学生创新创业训练计划项目（201511838086） |
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| 摘 要： | 柑橘果酒是以柑橘为原料，经发酵酿制而成的低酒精度饮料酒，不仅具有柑橘的风味特色，而且保持了其果实中的部分营养和保健功效。该文对柑橘果酒酿造工艺研究过程中的柑橘品种的选择、柑橘果酒菌种的筛选、酿造工艺条件、脱苦及澄清技术进行了综述，旨在为柑橘果酒酿造提供理论依据。
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| 关 键 词： | 柑橘果酒 酿造工艺 脱苦及澄清技术 |
Research progress on fermentation technology of citrus wine |
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| HE Caimei.Research progress on fermentation technology of citrus wine[J].China Brewing,2016,35(3):10. |
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| Authors: | HE Caimei |
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| Affiliation: | Department of Chemistry and Bioengineering, Hezhou University, Hezhou 542899, China |
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| Abstract: | Citrus wine is a kind of low-alcohol beverage that produced by citrus fruits. It not only has the characteristic flavor of citrus fruits, but also maintains the nutrition and health effects of the fruit. The selection of citrus fruits varieties, screening of citrus wine fermentation strains, the conditions of fermentation process, clarifying and debittering method were reviewed in this paper, in order to provide a theoretical basis for the citrus wine brewing. |
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| Keywords: | citrus wine fermentation process debittering and clarifying method |
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