果酒成分研究进展  

Research progress on fruit wine compounds

作　　者：张春阳[1] 陈洁珍[1] 吴洁芳[1] 蔡长河[1] 王丽敏[1] 付丹文[1] 欧良喜[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》2014年第10期6-9,共4页China Brewing

基　　金：农业部现代产业体系(CAR-33-01);农业部现代产业体系(14RZZY-05)

摘　　要：果酒成分包括非挥发性基质成分和挥发性芳香成分。前者决定了果酒的营养价值,后者赋予果酒独特的特征风味。果酒的非挥发性基质成分和芳香成分均对果酒品质起着至关重要的作用。文章分别阐述了果酒非挥发性基质和香气的组成,并探讨了果酒非挥发性基质成分对芳香成分挥发性的影响,为改善果酒品质和建立果酒品质评价体系提供一定理论依据。The fruit wine components are composed of nonvolatile and volatile components. The nonvolatile and volatile components play vital roles in wine quality. The former determine the important nutritional values, while the later give the characteristic flavor of wine. In this paper, the composition of fruit wine was reviewed, and the effect of wine nonvolatile compounds on the volatility of aroma components were also discussed, to provide certain theory basis for the improvement of fruit wine quality and establishment of wine quality evaluation.

关 键 词：果酒 非挥发性基质成分 香气成分 研究进展 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]