摘要
杨梅酒是以新鲜杨梅为原料，经破碎、压榨、发酵、陈酿精制而成的果酒。结合杨梅酒生产工艺过程及特点，分析了杨梅酒中甲醇的主要来源、甲醇的毒理作用及常见的中毒症状，提出了控制杨梅酒中甲醇含量的具体措施。
The red bayberry wine is a fruit wine that is brewed with the fresh red bayberry processed well through breaking,pressing,fermenting and aging.The main source of methonal in the wine,the operation of poisoning of methonal and the common symptons were analysed and the practical measures of controlling the amount of methonal in the wine were described on the basis of the process and features of its brewing.
出处
《酿酒科技》
1999年第2期60-61,共2页
Liquor-Making Science & Technology
关键词
杨梅酒
甲醇形成
毒性分析
red barberry wine
the formation of methanol
analysis of poison of methonal
measures
