摘要
降低葡萄汁酸度和减少沉淀是葡萄汁加工过程中亟待解决2大难题。分析了葡萄汁中影响降酸及可产生沉淀的成分,介绍了常用的降低葡萄汁酸度的方法,阐述了防止沉淀产生的澄清技术,探讨了不同方法的优缺点,为葡萄汁的加工及产品的贮藏提供理论参考。
Decrease of acidity and reduction of turbidity of grape juice are the two major problems of grape juice processing. The constituents which affect deacidification and clarification of grape juice were analyzed. The methods of deacidification and clarification were summarized, respectively, and advantages and disadvantages of different methods were discussed. It will provide a theoretical reference to the processing and storage of grape juice.
出处
《中国酿造》
CAS
北大核心
2010年第5期16-19,共4页
China Brewing
基金
吉林省教育厅科学技术研究项目资助(2008220)
通化师范学院自然科学院级项目(200944)
关键词
葡萄汁
成分
降酸
澄清
应用现状
grape juice
constituents
deacidification
clarification
application
