果酒发酵中褐变机理及其控制的研究进展  

Research Progress of Browning and Control Method in Fruit Wine

作　　者：胡靖[1] 谢邦祥[1] 何斌[1] 余乾伟[1] 黄情饮[1] 张翼[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《食品与发酵科技》2013年第6期94-98,共5页Food and Fermentation Science & Technology

摘　　要：在果酒的发酵过程中,褐变现象导致了果酒的色泽、香味发生变化,降低了产品的感官特性,严重影响了果酒的品质,是果酒生产中长期存在的棘手问题。因此,探究果酒褐变的机理,并同时寻求能够有效控制果酒褐变的方法有着重要的意义。本文对近些年来该领域的研究情况进行了报道,并从果酒褐变的机理和褐变现象的控制两个方面作一综述,以期为果酒行业的发展提供有益参考。In the process of fruit wine fermentation, the quality of fruit wine is affected seriously by browning, which is a long-standing problem in wine production. Therefore, it is important to explore the mechanisms of browning and study the available techniques for the prevention of wine from browning. This review reported the research progress in recent years, which will provide helpful guidance for further research and development.

关 键 词：果酒 褐变现象 酶促褐变 非酶促褐变 控制方法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]