文献类型： 外文期刊
作者： Zhang, Li 1 ; Lu, Wencai 3 ; Yuan, Yuan 1 ; Wang, Xiaofang 1 ; Zhou, Wei 1 ; Liao, Liangkun 1 ; Li, Jihua 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Minist Agr & Rural Affairs, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Guangdong, Peoples R China
2.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Peoples R China
3.Lingnan Normal Univ, Sch Chem & Chem Engn, Zhanjiang, Peoples R China
期刊名称：2020 6TH INTERNATIONAL CONFERENCE ON ADVANCES IN ENERGY, ENVIRONMENT AND CHEMICAL ENGINEERING, PTS 1-5
ISSN： 1755-1307
年卷期： 2020 年 546 卷
页码：
收录情况： SCI
摘要： Pineapple peel was used for the elaboration of wine as an alternative to traditional fruit wine. The evolution of quality parameters of the wine throught the whole winemaking process was monitored. Significant changes occurred over the winemaking process were noted. Results pointed out that the utilization of pineapple peel in the fermentation of fruit wines was a viable alternative, which not only made full use of fruit waste resources, but also developed a new product into the market.
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