食品工业科技Issue(10)：225-227,3.
鲜榨苹果汁与浓缩苹果汁酿酒特性的比较
Comparison of enological characteristics between fresh apple juice and juice concentrate
摘要
Abstract
Fresh apple juice and juice concentrate were used as raw material to ferment wine with adding sugar and diluting for initial sugar concentration at 200g/L.The conventional physical and chemical indicators and total polyphenols,total flavonoids and flavanols content of the products were determined as well as sensory evaluation. The results showed that total acid content of two apple wine were 2.6g/L and 3.2g/L,respectively. The content of polyphenols,total flavonoids and fiavanols of fresh juice wine were higher than those of diluted juice wine. Each of two apple wine had its own style,fresh juice wine fruity and diluted juice wine mellow.关键词
苹果酒/感官评定/理化指标Key words
apple wine/sensory evaluation/physical and chemical indicators分类
轻工纺织引用本文复制引用
周劝娥,王晓宇,田呈瑞,郭玉蓉..鲜榨苹果汁与浓缩苹果汁酿酒特性的比较[J].食品工业科技,2011,(10):225-227,3.基金项目
基金项目：农业部现代苹果产业体系建设专项资金（nyeytx-08）：陕西师范大学青年基金（200901003）. （）
