摘要
物理方法以其作用快速,无额外添加物等特点在酒类催陈中得到国内外的广泛认可。采用适当的物理方法处理酿造酒可显著改善酒类品质,缩短陈酿周期,提高企业效益。本文对超高压、电场、超声波、微波等物理方法在酿造酒人工催陈中的作用机理、催陈效果及应用范围等方面的研究进行了综合评价,并展望了各种方法的发展方向和应用前景。
As fast acting,no additional additives in artificial aging of fermented wine,physical methods are widely recognized in domestic and overseas. Appropriate physical methods are employed to treat with fermented wine could improve the quality of wine, reduce the aging time and increase the efficiency of the enterprise. In this paper,we comprehensively evaluated the artificial aging mechanism,aging effect and range of application of physical methods applied for artificial aging of fermented wine including high hydrostatic pressure,electric field,ultrasonic wave and microwave. We also prospected the future of development direction and application prospect of various artificial aging methods.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第12期395-399,共5页
Science and Technology of Food Industry
基金
中国科学院西部之光人才培养计划项目(Y306010XB0)
关键词
酿造酒
物理方法
人工催陈
fermented wine
physical methods
artificial aging
