摘要
蓝莓果酒是以蓝莓为主要原材料,通过发酵等工艺手段加工而成的果酒。蓝莓果酒中不仅蕴含着丰富的营养,还具有特殊的果香气息,因此受到了社会各界人士的喜爱。本文分析了当前蓝莓果酒加工工艺研究进展,并对其香气进行了探究,旨在提高蓝莓果酒加工效率和质量。
Blueberry fruit wine is based on blueberries as the main raw materials,through fermentation and other technological means of processing fruit wine.Because blueberry fruit wine not only contains rich nutrition,but also has a special fruity flavor,so it is loved by all sectors of the community.In this paper,the current research progress of blueberry fruit wine processing technology is analyzed,and its aroma is investigated in order to improve the processing efficiency and quality of blueberry fruit wine.
作者
柯旭清
Ke Xuqing(Light Industry Vocational and Technical College,Guiyang 550025,China)
出处
《现代食品》
2019年第2期152-155,共4页
Modern Food
关键词
蓝莓果酒
加工工艺
研究进展
Blueberry fruit wine
Processing technology
Research progress
