柑桔酒品质稳定性的影响因素及控制措施分析  

Influencing factors and controlling strategies for orange wine quality stability

作　　者：韩珍琼[1] 任飞[1] 丁吉星 

机构地区：[1]西南科技大学食品科学技术研究所,四川绵阳621010 [2]四川华橙酒业有限公司,四川渠县635200

出　　处：《中国酿造》2015年第3期16-19,共4页China Brewing

基　　金：西南科技大学四川华橙酒业产学研创新联盟合作项目(13zh0032)

摘　　要：通过广泛查阅资料,总结长期的生产实践经验,依据酿造酒的发酵工艺原理,对柑桔酒质量稳定性的影响因素进行了详细阐述;并对柑桔酒颜色、透明度、酒体特征及风味稳定性的成因及控制措施进行了深入的分析、探讨和总结,也提出了一些亟待进一步研究探讨的问题,可为柑桔酒品质控制提供借鉴。Based on the principles of fermentation technology of fermented wine and the long-term production experience, the influencing factors on orange wine quality stability were discussed in details. Meanwhile, the originations and controlling strategies for color, transparency, characteristics, and flavor stability of orange wine were also reviewed. Some issues which possibly need further research were also put forward. This paper can pro- vide some useful information for quality control of orange wine.

关 键 词：柑桔酒 品质 稳定性 控制措施 

分 类 号：TS262.7[轻工技术与工程—发酵工程]