Influence of Raw Materials and Processing Techniques on the Quality of Fermented Pear Wine
In recent years,fermented pear wine is a research hotspot of processed pears,but it has not yet entered the international mainstream market.At present,the quality of fermented pear wine varies main due to factors such as raw materials,fermentation strains,color protection tecgniques and technology to accelerate aging.In this paper,the factors affecting the quality of fermented pear wine were summarized,the corresponding improvement methods were put forward,and the research direction of improving the quality of fermented pear wine was prospected.The purpose of this paper is to provide reference points for improving the quality of fermented pear wine,promoting the sustainable development of pear industry and improving the ability of China's pear products to earn foreign exchange through exports.
fermented pear winequalityraw materialstrainscolor protectanttechnology to accelerate aging
NETL
NSTL
万方数据
