| 多酚在腰果梨酿酒中的作用 |
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| 引用本文： | 李从发,李枚秋.多酚在腰果梨酿酒中的作用[J].海南大学学报(自然科学版),1999,17(3):243-245. |
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| 作者姓名： | 李从发 李枚秋 |
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| 作者单位： | 华南热带农业大学食品科学与工程系,海南儋州,571737 |
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| 摘 要： | 腰果梨含有大量的多酚．研究表明，用腰果梨酿制果酒，其酒精体积分数难以达到１１ ％ ，而且其原果香保持良好，这一独特的现象与其所含的多酚有关
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| 关 键 词： | 腰果梨酒 多酚 发酵 果香 |
| 修稿时间： | 1999-01-14 |
Effects of Polyphenol on Cashew Apple Wine-making |
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| Li Congfa,Li Meiqiu.Effects of Polyphenol on Cashew Apple Wine-making[J].Natural Science Journal of Hainan University,1999,17(3):243-245. |
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| Authors: | Li Congfa Li Meiqiu |
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| Abstract: | Cashew apple contains a large amount of polyphenol. It was noticed in our past work that the alcohol volume fraction of cashew apple wine was hard to reach 11%by alcoholic fermentation, and that the fruity aroma of cashew apple wine could be better retained. The present study showed that this unique phenomenon was related to its polyphenol. |
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| Keywords: | cashew apple wine polyphenol fermentation fruity aroma |
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