摘要
苹果因其感官品质优良、营养价值均衡、生长条件普遍,成为世界上广泛种植的水果之一。苹果酒是以苹果汁或浆为原料,经部分或全部发酵而成的含酒精饮料,是世界上最受欢迎的苹果发酵产品之一。对近年来国内外有关苹果营养价值的研究及我国苹果酒的开发现状进行综述,重点介绍我国苹果酒酿造使用的苹果品种、发酵菌种和关键生产技术的发展现状与亟需解决的问题,旨在为提升苹果酒品质提供参考。
Apple(Malus pumila Mill.)is one of the most important and widely grown fruit crop in the world because of its excellent sensory properties,balanced nutritional value and easily adapted culture.Apple cider is defined as low-alcoholic beverages obtained by partial or complete fermentation of apple juice or pulp.There is also a significant interest in cider production worldwide.Focus on the development status of cider in China and the research progress of apple nutrients in recent years.The problems and current situation of special varieties,fermentation strains and critical production technologies of cider brewing in China are prospected.The potential direction for improving the quality of cider can be provided.
作者
王博
杨劝生
谢晓弛
WANG Bo;YANG Quansheng;XIE Xiaochi(Gansu Industry Polytechnic College,Tianshui 741025;Gansu Fengshou Agricultural Technology Co.,Ltd.,Tianshui 741020)
出处
《食品工业》
CAS
2022年第8期221-226,共6页
The Food Industry
基金
校科研—提升花牛苹果品质评价体系研究(gsgzxy20210204)
甘肃省自然科学基金(21JR7RE907)
天水市科技支撑计划项目(2021-FZJHK-1781)。
关键词
苹果
苹果酒
苹果品种
菌种
关键生产技术
apple
cider
apple cultivates
strains
critical production technologies
