果酒主要成分及其功能性研究进展  

Analysis of components and functionality of fruit wine

作　　者：张倩茹[1,2] 殷龙龙 尹蓉 王贤萍[1,2] 梁志宏 ZHANG Qian-ru;YIN Long-long;YIN Rong;WANG Xian-ping;LIANG Zhi-hong(Institute of Pomology,Shanxi Academy of Agricultural Sciences,Taiyuan,Shanxi 030031,China;Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology,Taiyuan,Shanxi 030031,China;Institute of Agricultural Products Processing,Shanxi Academy of Agricultural Sciences,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西省农业科学院果树研究所,山西太原030031 [2]果树种质创制与利用山西省重点实验室,山西太原030031 [3]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《食品与机械》2020年第4期226-230,236,共6页Food and Machinery

基　　金：山西省农业科学院科技创新项目(编号:YCX2018D2T12);山西省科技厅青年基金项目(编号:201701D221200);山西省农业科学院农谷研发专项(编号:YGG1617);山西省农业科学院攻关项目(编号:YGG17036)。

摘　　要：通过分析各类果酒的主要成分及其功能性,阐述了明确果酒的营养成分,寻找果酒营养健康卖点,精准营销理念,加强品牌建设是中国果酒企业未来发展应采取的措施。This main components and functions of various types of fruit wines were analyzed.The clarification of the nutritional components was elaborated,which helped to find the nutritional and healthy selling points of fruit wine and its precision marketing concepts.This would strengthen the brand building of Chinese fruit wine enterprises in the future.

关 键 词：果酒 成分 功能性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]