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我国采中用华猕猴桃果实酿制果酒始于解放前,近几年发展很快。但其果酒普遍存在着透明度不高,甚至有沉淀现象,商品价值低等问题。因而,中华猕猴桃果酒的催沉与澄清已成为急待攻克的技术难关。作为果酒,其透明度是一项重要的感官指标,绝对不允许有沉淀现象。国内目前对果酒的澄清主要采用自然澄清法。这种方法较原始,时间较长,既影响贮酒容器和资金的周转,
China’s use of Chinese kiwifruit fruit wine brewing began before the liberation, the rapid development in recent years. However, the prevalence of its wine is not transparent, or even precipitation phenomenon, low value of the commodity. Therefore, the sinking and clarification of Chinese kiwifruit wine has become an urgent technical challenge. As a wine, its transparency is an important sensory index, absolutely not allowed to precipitate. The current domestic clarification of fruit wine mainly uses the natural clarification method. This method than the original, a long time, both affect the turnover of wine containers and funds,