| Issue |
E3S Web Conf.
Volume 145, 2020
2019 International Academic Exchange Conference on Science and Technology Innovation (IAECST 2019)
|
|
|---|---|---|
| Article Number | 01017 | |
| Number of page(s) | 4 | |
| Section | International Conference on Biotechnology and Food Science | |
| DOI | https://doi.org/10.1051/e3sconf/202014501017 | |
| Published online | 06 February 2020 | |
Research Progress on Development and Utilization of Blueberry Wine and its Pomace
Wuhan Business University, College of Culinary and Food Technology, 430056, Wuhan, China
* Corresponding author’s e-mail: 1251027567@qq.com
Blueberry, a nutritious fruit with unique flavor, is widely used for fruit wine brewing in China. However, technical problems and the lack of diversity in nutrition and taste are factors preventing further development and utilization of blueberry for greater added value. In this paper, recent studies on blueberry compound wine and fermentation technology of blueberry beer were analyzed and summarized along with proposals on the development and utilization of blueberry fruit residue in the food manufacturing industry, serving as a reference for the development and utilization of blueberry wine and the industrial processing of blueberry beer residue.
© The Authors, published by EDP Sciences 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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