果酒生产工艺研究进展  

Research Progress of Fruit Wine Production Technology

作　　者：柯旭清[1] Ke Xuqing(Guizhou Light Industry Technical College,Guiyang 550025,China)

机构地区：[1]贵州轻工职业技术学院,贵州贵阳550025

出　　处：《现代食品》2020年第17期71-73,共3页Modern Food

摘　　要：果酒富含维生素及氨基酸,又有天然果香,风味独特、口感好,广受市场欢迎。将水果加工为果酒是提高水果经济效益和附加价值的重要举措。本文主要探讨了国内外果酒生产工艺的发展情况,分析了我国果酒生产工艺存在的问题及果酒生产工艺的创新发展方向与策略,旨在为果酒生产企业的创新性发展提供一些参考。Fruit wine is rich in vitamins and amino acids,and has natural fruit flavor,unique flavor and good taste,which is widely welcomed by the market.Processing fruits into fruit wine is an important measure to transform fruits into economic benefits and improve added value.This paper mainly discusses the development of fruit wine production technology at home and abroad,analyzes the existing problems of fruit wine production technology in China and the innovative development direction and strategy of fruit wine production technology.The purpose is to provide some references for innovative development of fruit wine production enterprises.

关 键 词：果酒 加工工艺 研究进展 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]