枇杷果酒研究现状与展望  

Current Situation and Prospect of Loquat Wine Research

作　　者：唐贤华[1] 张崇军[1] 隋明[1,2] 舒学香[1] TANG Xianhua;ZHANG Chongjun;SUI Ming;SHU Xuexiang(Department of Alcohol and Food Engineering,Sichuan Technology&Business College,Dujiangyan 611830,China;College of Light Industry,Textile&Food Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川工商职业技术学院酒类与食品工程系,四川都江堰611830 [2]四川大学轻纺与食品学院,四川成都610065

出　　处：《酿酒》2020年第4期36-38,共3页Liquor Making

基　　金：四川工商职业技术学院横向课题(2019HX08)。

摘　　要：枇杷果酒是以枇杷为原料,经发酵酿制而成的低酒精度饮料酒,不仅具有独特的风味特色,而且保持了果实中的部分营养和保健功效,具有较高的饮用价值。从菌种的筛选、酿造工艺的优化以及香气成分的分析等方面论述了近年来关于枇杷果酒的相关研究进展,并进行了分析和展望。Loquat fruit wine is a low alcohol beverage wine brewed by fermentation with loquat as raw material.It not only has the characteristics of crackling flavor,but also maintains some nutritional and health functions of the fruit.In this paper,the research progress of loquat wine in recent years was reviewed from the aspects of strain screening,brewing process optimization and aroma components analysis,and the analysis and prospect were made.

关 键 词：枇杷果酒 酿造工艺 研究现状 展望 

分 类 号：TS262.7[轻工技术与工程—发酵工程]