|本期目录/Table of Contents|

[1]王英,梁红云,黄自苏,等.储存过程中黑莓果酒品质变化及相关性分析[J].江苏农业科学,2015,43(04):255-257.
　Wang Ying,et al.Study on change of blackberry wine quality indexes and their correlation analysis during storage[J].Jiangsu Agricultural Sciences,2015,43(04):255-257.
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储存过程中黑莓果酒品质变化及相关性分析(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第43卷
期数:
2015年04期
页码:
255-257
栏目:
贮藏与加工
出版日期:
2015-04-25

文章信息/Info

Title:
Study on change of blackberry wine quality indexes and their correlation analysis during storage
作者:
王英;  梁红云;  黄自苏;  周剑忠;  李清;  李莹;  张丽霞
江苏省农业科学研究院农产品加工研究所，江苏南京 210014
Author(s):
Wang Ying; et al
关键词:
黑莓果酒; 品质变化; 储存期
Keywords:
-
分类号:
TS262.7
DOI:
-
文献标志码:
A
摘要:
研究不同储存时间下黑莓果酒的蛋白质含量、总糖含量、总酚含量以及果酒的澄清度变化情况，并对其品质变化的相关性进行分析。结果表明，随着储存时间的延长，黑莓果酒中蛋白质含量、总酚含量、澄清度显著下降，多糖含量变化不显著；相关性分析结果显示，澄清度的变化与蛋白质和总酚含量的变化成显著正相关，与多糖含量变化的相关性不显著。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：2014-05-27
基金项目：江苏省农业科技自主创新资金［编号：CX(12)5026］。
作者简介：王英(1978—)，女，安徽濉溪人，硕士，助理研究员，主要从事食品生物技术研究。Tel：(025)84391571；E-mail：wy116009@126.com。
更新日期/Last Update: 2015-04-25