果酒生产技术研究进展  

Progress in the Research of Production Technology on Fruit Wine

作　　者：葛军[1] 刘婷[1] 刘建龙[1] GE Jun LIU Ting LIU Jian-long(College of Life Science, Shandong Normal University, Jinan 250000, Chin)

机构地区：[1]山东师范大学生命科学学院,山东济南250000

出　　处：《中国果菜》2017年第1期4-7,共4页China Fruit & Vegetable

基　　金：山东师范大学2015年度国家级大学生创新创业训练计划项目(201510445225)

摘　　要：本文从果酒生产过程中酵母选育、褐变机理及其控制、降酸技术以及果酒稳定性四个方面进行了综述,较为系统地总结了国内外果酒生产过程的研究进展。并针对目前我国果酒加工生产过程中存在的问题,提出了一些意见和建议,以期为果酒行业的发展提供有益参考。The research progress of fruit wine production process both at home and abroad are systematically the paper form four different aspects： mechanism of yeast selection, browning mechanism and control summarized in acid descent technology and stability of wine. In addition, according to the problems which are in the process of fruit wine China, some opinions and suggestions are put forward, which will provide helpful guidance for further development.

关 键 词：果酒 酵母 褐变 降酸 稳定性 

分 类 号：TS225.46[轻工技术与工程—粮食、油脂及植物蛋白工程]