苹果酒澄清工艺研究进展  

Research Progress on Clarifi cation Technology of Cider

作　　者：张海涛[1] 王燕[1] 杨平平[1] 

机构地区：[1]齐鲁工业大学食品与生物工程学院山东省微生物工程重点实验室,济南250300

出　　处：《山东食品发酵》2015年第3期42-45,共4页Shandong Food Ferment

摘　　要：苹果酒在生产过程中易出现浑浊、沉淀等现象,这严重影响了苹果酒的质量。因此,寻找一种高效的澄清工艺对提高苹果酒的品质具有重要意义。本文对苹果酒的澄清方法进行了综述,以期对苹果酒的澄清工艺提供理论依据和一定的参考价值。It is irritable to occure the phenomenon of turbidity, precipitation, etc in the production process of cider,which have a great effact on cider＇s quality. In this case,it＇s very necessary to find a more practical clarifi cation technology.This article mainly reviewed cider＇s clarifi cation technology, which expected to offer a theoretical basis and reference value for the clarifi cation process of apple cider.

关 键 词：苹果酒 澄清 进展 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]