超声波辅助熟化红葡萄酒技术研究进展  

Progress of accelerated red wine ageing technique mediated by ultrasound treatment

作　　者：张清安[1] 范学辉[2] 原江锋[3] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]陕西师范大学体育学院,陕西西安710062 [3]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《食品与发酵工业》2014年第1期143-147,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(31101324);陕西省自然科学基金资助项目(2011JQ2003);中央高校基本科研业务费专项资金资助项目(GK201302039 GK201002014)

摘　　要：概述了葡萄酒中常见的人工催熟技术,同时对超声波催熟红葡萄酒技术在国内外的研究、应用情况做了详细介绍。后,指出了超声催熟红葡萄酒技术的机理研究及产业化应用方面今后应集中攻克的关键问题。Wine and its artificial ageing techniques were introduced and summarized in this paper.Besides these,the research and application of the accelerated wine ageing technology mediated by ultrasound in China and abroad were also reviewed.Finally,the critical problems of the mechanism and industrialization of the ultrasound-induced wine ageing technique in future were suggested.

关 键 词：超声波 熟化 红葡萄酒 研究进展 

分 类 号：TS262.6[轻工技术与工程—发酵工程]