我国果酒加工技术研究进展  

Research Progress in Fruit Wine Processing Technology in China

作　　者：李思行 张淼[1] 何苗[1] 周兴文 LI Sixing;ZHANG Miao;HE Miao;ZHOU Xingwen(Sichuan Tourism College,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《酿酒科技》2018年第2期106-108,112,共4页Liquor-Making Science & Technology

基　　金：四川旅游学院科研项目(2017XKZ32)

摘　　要：果酒是指以新鲜水果为原料,利用其本身的糖分被酵母发酵而酿成的低酒精度饮料酒,它的营养价值丰富并且能满足人们对口感的需求。随着加工技术的改进,我国已经由单一葡萄酒的发酵工艺发展出了多种果酒的发酵工艺,现在我国的果酒种类有葡萄酒、山楂酒及复合果酒等。主要介绍了果酒的主要种类、加工工艺、发酵菌种,并对果酒的发展前景做了展望。Fresh fruit is fermented by yeast,its intrinsic sugar is transformed into alcohol,and eventually low-alcohol fruit wine is produced.Fruit wine is rich in nutrition and it could satisfy consumers’demands for taste.With the improvement in fruit wine processing technology,we have successfully developed fruit wine products fermented by multiple fruits instead of single grape wine.At present,fruit wine varieties in China include grape wine,hawthorn wine and compound fruit wine etc.In this paper,the main varieties of fruit wine,their processing technology,and the wine yeast species were introduced.Besides,the development foreground of fruit wine was described.

关 键 词：果酒 果酒酵母 加工工艺 前景 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]