猕猴桃果酒风味物质研究进展  

Research Progress of the Flavor Compounds in Kiwifruit Wine

作　　者：张鑫[1] 左勇[1] 张晶[1] 孙时光[1] 何颂捷 秦世蓉 邵良伟 ZHANG Xin;ZUO Yong;ZHANG Jing;SUN Shi-guang;HE Song-jie;QIN Shi-rong;SHAO Liang-wei(School of Biological Engineering,Sichuan University of Science ＆ Engineering,Zigong 643000,China)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品工业科技》2018年第17期305-308,共4页Science and Technology of Food Industry

基　　金：四川省科技厅产业链项目(2016FZ0034);四川省企业技术创新项目(2015XM122)

摘　　要：猕猴桃果酒中的风味物质主要受猕猴桃品种、成熟度、酵母选择、发酵条件及陈酿条件等因素的影响,风味物质的种类、含量及比例关系决定着猕猴桃果酒的品质以及风味的协调性及典型性。本文结合目前国内外猕猴桃果酒的研究现状,从猕猴桃果酒风味物质的种类、含量、作用以及影响因素进行论述,并对猕猴桃果酒风味物质的后续研究提出展望。The flavour substances in kiwifruit wine are mainly affected by kiwifruit varieties, maturity, selection of yeast, fermentation conditions and aging conditions. The quality and typicality of Kiwifruit wine flavour is determined by the type, content and proportion of flavor substances. In this paper, the species, content, effect and influencing factors were reviewed based on the domestic and abroad research data, and put forward expeetion of follow up study of kiwifruit wine flavour subatances.

关 键 词：猕猴桃果酒 风味物质 影响因素 展望 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]