葡萄酒和啤酒的低醇或无醇专利技术综述  

Overview of Patented Technology of Low or No Alcohol in Wine and Beer

作　　者：颜小平[1] Yan Xiaoping(Guangdong Center for Patent Examination and Cooperation of the Patent Office of the State Intellectual Property Office,Guangzhou 510000,China)

机构地区：[1]国家知识产权局专利局专利审查协作广东中心,广东广州510000

出　　处：《现代食品》2018年第23期4-6,共3页Modern Food

摘　　要：葡萄酒和啤酒在中国有广阔、不断发展的市场,已经成为中国老百姓聚餐的必备,但是由于酒精对身体存在一定的伤害,以低醇或无醇为代表的啤酒或葡萄酒的开发越来越受到重视。本文着重介绍了低醇或无醇食品领域的现有技术及专利申请状况,并就主要申请人的专利申请进行了分析,通过对低醇或无醇葡萄酒或啤酒的发展状况进行梳理,希望帮助企业找到新的研发思路。Wine and beer have a vast and developing market in China,which has become a necessity for Chinese people to have dinner together.However,due to the harm of alcohol to the body,the development of beer or wine represented by low alcohol or no alcohol has been paid more and more attention.This paper mainly introduces the existing technology and patent application status in the field of low-alcohol or nonalcohol food,and analyses the patent application of the main applicants.Through combing the development status of low-alcohol or non-alcohol wine or beer,we hope to help enterprises find new research and development ideas.

关 键 词：葡萄酒 啤酒 低醇 无醇 发酵 

分 类 号：TS262[轻工技术与工程—发酵工程]