荔枝果酒产业与技术研究进展  

Research progress of industry and technology of litchi fruit wine

作　　者：王丽敏[1] 陈洁珍[1] 欧良喜[1] 蔡长河[1] 

机构地区：[1]广东省农业科学院果树研究所农业部南亚热带果树生物学与遗传资源利用重点实验室,广东广州510640

出　　处：《中国酿造》2012年第9期20-23,共4页China Brewing

基　　金：国家荔枝产业技术体系种质资源评价科学家岗位项目(nycytx-32);广东省科技厅农业公关项目(2011B020304001)

摘　　要：荔枝具有独特的果香,酸度糖度适中,果汁丰富,富含多种营养物质,极具保健功能,非常适合酿酒,酿酒是一条解决荔枝产期集中、不耐藏、鲜销困难等产业问题的重要途径。文章从荔枝果酒的产业意义、产业概况、酿造工艺、香气成分、荔枝品种酿酒适性等方面对近年来荔枝果酒产业与技术的研究进展进行综述,并提出建议。Litchi has a unique aroma, which has the appropriate acidity and sugar degree, and contains rich juice and various nutritional compounds, so litchi has the most health care function. It is very suitable for making wine. The development of litchi fruit wine also provides a way to solve the problem of flesh fruit saling problem. This passage focusing on industrial significance and overview of litchi wine, vinification technique, the aroma compounds, brewing adaptability of different litchi cultivars, summarized the industrial and technological research progresses of litehi fruit wine and offered some suggestion for further study.

关 键 词：荔枝果酒 产业 技术 酿酒品种 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]