现代农业科技Issue(15)：307-308,317,3.
苹果酒发酵果汁前处理研究
Pre-treatment Research of Juice in Cider Fermentation
李昌远 1胡永金 2魏世杰 1王玲1
作者信息
- 1. 云南省昆明市农业科学研究院，云南昆明 650034
- 2. 云南农业大学食品科学技术学院
- 折叠
摘要
Abstract
In order to produce safety and high quality cider,aimed at the preparation and processing link of apple juice,pectinase clarification juice experiment,SO2 bacteriostatic experiment,fermentation and related experiments were conducted.Results showed that the wine had more cider characteristics if the apple juice exposed to the air and contacted with oxygen,the cider without pectinase processing had stronger and more complicated fruit aroma.关键词
苹果酒/发酵/果汁前处理/果胶酶/SO2/抑菌Key words
cider/fermentation/juice pre-treatment/pectinase/SO2/bacteriostatic分类
轻工纺织引用本文复制引用
李昌远,胡永金,魏世杰,王玲..苹果酒发酵果汁前处理研究[J].现代农业科技,2014,(15):307-308,317,3.
