多酚在腰果梨酿酒中的作用  

Effects of Polyphenol on Cashew Apple Wine making

作　　者：李从发[1] 李枚秋[1] 

机构地区：[1]华南热带农业大学食品科学与工程系,海南儋州571737

出　　处：《海南大学学报（自然科学版）》1999年第3期243-245,共3页Natural Science Journal of Hainan University

摘　　要：腰果梨含有大量的多酚．研究表明，用腰果梨酿制果酒，其酒精体积分数难以达到１１ ％ ，而且其原果香保持良好。Cashew apple contains a large amount of polyphenol. It was noticed in our past work that the alcohol volume fraction of cashew apple wine was hard to reach 11%by alcoholic fermentation, and that the fruity aroma of cashew apple wine could be better retained. The present study showed that this unique phenomenon was related to its polyphenol.

关 键 词：腰果梨酒 多酚 发酵 果香 

分 类 号：TS262.7[轻工技术与工程—发酵工程]