摘要
蓝莓富含生物活性成分,经发酵制成的蓝莓酒风味独特、营养丰富,越来越受消费者青睐。本文就蓝莓酒的营养价值及酿造工艺研究进行了综述,并简要概括了目前蓝莓酒酿造中存在的问题,以期对未来蓝莓酒的深入研究提供理论参考。
Blueberries are rich in bioactive ingredients.Fermented blueberry wine has unique flavor and rich nutrition,which is in-creasingly popular among consumers.This paper reviews the nutritional value and brewing technology of blueberry wine,and summa-rizes the existing problems in the brewing of blueberry wine,so as to provide theoretical reference for the in-depth study on blueberry wine in the future.
作者
丁昱文
赵漫漫
吴颜欣
曾稳稳
DING Yuwen;ZHAO Manman;WU Yanxin;ZENG Wenwen(Guizhou Moutai(Group)Ecological Agriculture Industry Development Co.Ltd.,Danzhai,Guizhou 557500,China)
出处
《酿酒科技》
2024年第5期95-101,共7页
Liquor-Making Science & Technology
关键词
蓝莓酒
营养价值
酿造工艺
blueberry wine
nutritional value
brewing technology
