摘要
多酚物质作为啤酒非生物浑浊的主要因素之一,又是成品啤酒重要的风味物质,对啤酒质量起着重要的作用。文中对啤酒中多酚物质的来源、分类、性质、作用以及如何控制啤酒中多酚物质的含量进行了详细的阐述,介绍了目前酒花多酚的研究进展,并对酒花多酚的应用前景进行了评论。
Polyphenol substances are not only one of the main factors in the non-biological stability of beer, but also important flavour substances in beer, which play an important role in the quality of beer. The source, classification, property, effect ofpolyphenol substances in beer were described in this paper and the method how to control the content of polyphenol substances in beer were introduced. In addition, the research of polyphenols in hops and their application prospect were reviewed.
出处
《中国酿造》
CAS
北大核心
2010年第2期3-6,共4页
China Brewing
基金
青岛科技大学科研启动基金支持
关键词
啤酒
多酚物质
来源:分类
性质
作用:控制
beer
polyphenol substances
source
classification
property
effect
control
