【摘要】 多酚物质在酒的风味和颜色中起着十分重要的作用 ,由于其导致酒的褐变和混浊沉淀而被描述成“引起不稳定的因素”。主要对苹果酒中存在的多酚和影响多酚存在的因素进行讨论 ,同时对其在加工贮藏中引起褐变的机制和对褐变的抑制进行了论述更多还原

【Abstract】 S:Phenolics were very important to the flavor and color of the ciders,Beacause of its haze and precipitation regarded as"factors causing the instability".This article states the phenolics in the ciders and the factors influencing its presence,while stating browning mechanism during the process and storage,and the inhibition to the browning.更多还原