中国食物与营养2011，Vol.17Issue(2)：35-37,3.
苹果酒的浑浊原因和澄清技术研究
Reasons of Cider Turbidity and Its Clarify Technology
王晓静1
作者信息
- 1. 西南大学食品科学学院,重庆,400715
- 折叠
摘要
Abstract
This paper reviewed the reasons of cider turbidity and summarized the common clarify method in the production.Reasons of turbidity include epectin, protein, tannin and biological turbidity. Cider can achieve better results through pectization,settlement, filtration and can reach the requirements of cider products.关键词
苹果酒/浑浊/澄清方法引用本文复制引用
王晓静..苹果酒的浑浊原因和澄清技术研究[J].中国食物与营养,2011,17(2):35-37,3.
