枸杞酒酿造技术及香气分析研究进展  

Research progress on brewing technology and aroma analysis of wolfberry wine

作　　者：梁颖 马蓉 李亚辉[2] 丁莹 蒲青 刘贤金 LIANG Ying;MA Rong;LI Yahui;DING Ying;PU Qing;LIU Xianjin(Key Laboratory of Food Quality and Safety of Jiangsu Province, Nanjing 210014, China;Institute Agro-Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China;Qinghai Kunlun River Lycium Co., Ltd., Dulan 816100, China)

机构地区：[1]江苏省食品质量安全重点实验室,江苏南京210014 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]青海昆仑河枸杞有限公司,青海都兰816100

出　　处：《中国酿造》2019年第2期16-20,共5页China Brewing

基　　金：青海省企业研究转化与产业化专项(2018-SF-C11);江苏省农业自主创新项目(cx(16)1006)

摘　　要：近年人们对于保健养生日益重视,枸杞酒因其独特营养功能优势而为消费者广泛关注。该文就枸杞酒发展现状,酿造技术包括酿酒原料选择、外源酶添加、成分调整、酵母菌筛选和选育、发酵温度、陈酿、澄清方法等,以及枸杞酒香气分析研究进展展开论述,提出了目前存在的问题,并展望其未来发展,旨在为枸杞深加工产业助力,为枸杞酒产品开发与推广提供参考。People have paid more and more attention on health care in recent years, the wolfberry wine has been widely concerned by consumers because of its unique nutritional function advantages. In this paper, the development status of wolfberry wine, the brewing technology including raw material selection, exogenous enzyme addition, composition adjustment, yeast screening and breeding, fermentation temperature, aging, clarification methods, etc., as well as the aroma analysis were discussed. The currently existed problems were proposed, and the future development was prospected. The aim of this paper was to help the deep processing industry of wolfberry and provide the reference for the development and promotion of wolfberry wine.

关 键 词：枸杞酒 酵母 酿造 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]