无醇葡萄酒研究进展  

Research progress of no-alcohol wine

作　　者：赵华[1] 张承[1] 伍丹[1] 

机构地区：[1]天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《中国酿造》2009年第7期7-9,共3页China Brewing

摘　　要：葡萄酒具有一定的保健功能,为了消除酒精对人体的负面影响,无(低)醇葡萄酒越来越受到消费者的青睐。该文介绍了无醇葡萄酒的生产方法及特点,并对其市场前景进行了展望。Wine has some health functions. In order to eliminate the negative impact of alcohol on human body, more and more producers and con- sumers are in favor of no-alcohol wine. The production, the features and market prospect of no-alcohol wine were introduced.

关 键 词：无醇葡萄酒 热法 膜处理 溶剂萃取 降低发酵糖 

分 类 号：TS26[轻工技术与工程—发酵工程]