菠萝酒酿造工艺与香气成分研究进展  

Research Progress on Fermentation Technology and Aroma Components of Pineapple Wine

作　　者：蔡坤[1] 周媚 林雪 CAI Kun;ZHOU Mei;LIN Xue(College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, Chin)

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《热带作物学报》2018年第6期1252-1258,共7页Chinese Journal of Tropical Crops

基　　金：海南省自然科学基金(No.317056)

摘　　要：菠萝酒是以菠萝为原料,经发酵制成的低酒精度饮料酒,不仅具有菠萝的风味特色,而且保持了其果实中的部分营养成分,具有保健功效。本文对菠萝酒酿造过程中酵母的筛选、工艺的优化、稳定性的改善和菠萝混合果酒的开发,以及菠萝酒中香气成分的来源、提取、分析方法和不同酵母对菠萝酒香气的影响进行综述,并简要概括了目前菠萝酒酿造中存在的主要问题,以期为菠萝酒酿造和品质深入研究提供参考。Pineapple wine is a kind of low-alcohol beverage produced from pineapple. It not only has the characteristic flavor of pineapple fruits,but also maintains the nutrition and health effects of the fruit. In this paper,the yeast selection,process optimization,stability improvement and mixed pineapple wine developing were reviewed. The origin,extraction and analysis of aroma components in pineapple wine,and the effect of yeast were introduced. Moreover,the problems in pineapple wine making were concisely summarized. This paper could provide on the aromas of pineapple coine a useful reference for pineapple wine making and wine quality research.

关 键 词：菠萝酒 酿造工艺 香气成分 

分 类 号：TS261.4[轻工技术与工程—发酵工程]