苹果酒发酵工艺技术研究综述  

Research Progress on Fermentation Technology of Apple Wine

作　　者：曾朝珍[1] 康三江[1] ZENG Chaozhen;KANG Sanjiang(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《甘肃农业科技》2019年第2期74-78,共5页Gansu Agricultural Science and Technology

基　　金：甘肃省林业科技计划项目(2017kj054);甘肃省农业科学院农业科技创新专项项目(2017GAAS87);现代农业产业技术体系建设专项资金资助(CARS-27)

摘　　要：从苹果酒菌种筛选、发酵工艺、澄清工艺、成分分析及产品标准体系制定等方面综述了苹果酒发酵工艺技术的研究进展,并对其发展前景进行了展望。This article summarized the research progress on the technology of fermentation of apple wine in the fields of screening of strain, fermentation process, clarification process, composition analysis and product standard system development, and the developmental prospect was also discussed.

关 键 词：苹果酒 工艺技术 成分分析 研究进展 

分 类 号：TS262.7[轻工技术与工程—发酵工程]