中国食物与营养2011，Vol.17Issue(9)：56-59,4.
酒类产品超声陈化技术的研究进展
Research Advance on Ultrasonic Aging of Wine Products
摘要
Abstract
Conventional aging of wine products has many disadvantages,such as the long length of aging time and the large cost of wine products.However,ultrasonic aging can activate the molecule of wine and accelerate the rate of reaction,so it can shorten the aging time of wine.In this article,we analyzed the mechanism of ultrasonic aging,and then summarized the research advance of ultrasonic aging in grape wine,white wine,yellow wine and juice wine.At last,we made a conclusion of ultrasonic aging and put forward new ideas.关键词
酒/自然陈化/超声陈化/超声机理Key words
wine/conventional aging/ultrasonic aging/ultrasound mechanism分类
轻工纺织引用本文复制引用
舒杰,刘东红,谢广发,邹惠君..酒类产品超声陈化技术的研究进展[J].中国食物与营养,2011,17(9):56-59,4.基金项目
浙江省黄酒技术与装备重点实验室（项目编号：2009E10007) （）
