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- Title
果醋风味改良研究进展.
- Authors
邱晓曼; 陈程鹏; 洪厚胜
- Abstract
As a new type of beverage and condiment, fruit vinegar became increasingly prominent in economic benefits and had broad market prospects. Flavor is an important indicator for evaluating the quality of fruit vinegar. The contents and composition of organic acid and volatile flavor substances are the core factors affecting the flavor quality of fruit vinegar. In this paper, the composition and analytical methods of main flavor substances in fruit vinegar and the improvement process of fruit vinegar flavor at home and abroad were summarized. It was pointed out that fermentation raw materials, strains, method, clarification and aging were the main factors affecting the flavor of fruit vinegar. Some important measures for flavor improvement were proposed, including fresh ripe fruit, using aromatizing yeast, multi-strain fermentation, immobilized fermentation and cherry barrel aging, in order to play a reference role in the development of high-quality fruit vinegar in the future.
- Subjects
ORGANIC acids; FRUIT quality; VINEGAR; FRUIT development; FRUIT processing
- Publication
China Brewing, 2020, Vol 39, Issue 1, p12
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.01.003