摘要
葡萄酒酿造过程中会产生大量皮渣,重点对酿酒葡萄皮渣中多酚组成、生理活性、提取方法和应用现状进行论述,同时对当前酿酒葡萄皮渣综合利用的研究进展进行了展望。
There will be a lot of skin residue in the process of wine making.In this paper,the components,physiological activities,extraction methods and application status of polyphenols in grape skins were reviewed.At the same time,the research progress of comprehensive utilization of grape husk residue was prospected.
作者
聂小伟
何粉霞
毕可海
张玉清
张佳雪
NIE Xiaowei;HE Fenxia;BI Kehai;ZHANG Yuqing;ZHANG Jiaxue(College of Food Engineering,Weihai Ocean Vocational College,Weihai,Shandong 264300,China)
出处
《农产品加工》
2020年第2期74-75,78,共3页
Farm Products Processing
基金
威海海洋职业学院2018年科研项目(KY201806)
威海市特色果蔬高值加工工程技术研究中心科研开放专项资金项目(GSGC-2019-0002)
关键词
酿酒葡萄皮渣
多酚提取
多酚生物活性
多酚应用
wine grape pomace
polyphenol extract
polyphenols biological activity
polyphenol application
