【摘要】 鸭梨鲜果芳香清雅、营养丰富。鸭梨酒酿造中的主要问题是酒会褐变和酒的风味不突出。可采用降低单宁和果胶含量,抑制酚类的甲基化和抑制酸的活性来防止褐变问题;可采用酶法,添加果香和采用带皮发酵来提高鸭梨酒的风味。(孙悟)更多还原

【Abstract】 Fresh juicy pear is of high nutrition and has pure aroma.The main problem s in the brewing of juicy pear wine cover the browning of wine color and unshar p wine taste.In view of these problems ,reduction of the contents of tannin an d pectin and inhibi-tion of the methylation of phenols and the activity of acid s could effectively prevent the browning of wine color.On the other hand,addi tion of fruit aroma essence and fermentation by leather strap could improve the wine taste.(Tran.by YUE Yang)更多还原