葡萄酒醋的发酵工艺及风味的研究现状  

Research Status of Fermentation Technology and Flavor of Wine Vinegar

作　　者：缪成鹏 张晓红 张晓敏 王群力 何潇涵 Miao Chengpeng;Zhang Xiaohong;Zhang Xiaomin;Wang Qunli;He Xiaohan(Shanxi Chateau Rongzi Co.,Ltd.,Xiangning 042100,China)

机构地区：[1]山西戎子酒庄有限公司,山西乡宁042100

出　　处：《现代食品》2020年第19期29-32,共4页Modern Food

摘　　要：山西戎子酒庄有400 hm2酿酒葡萄种植基地,当地的葡萄、葡萄酒产业发展相对成熟,葡萄酒醋是葡萄产业的延伸产业,葡萄酒醋的生产不仅可以实现葡萄原料的充分利用,还有助于本地葡萄产业更好的发展。本文总结了葡萄酒醋的保健功效、发展现状、发酵工艺及其风味研究现状,并讨论了关于葡萄酒醋酿造工艺及其风味物质的研究方向,旨在为增加山西戎子酒庄产业多样性、研发生产高端葡萄酒醋提供理论基础。The vineyard of ChateauRongzi covers 400 hectares.The development of local grape and wine industries are relatively mature.Wine vinegar is an extension of grape industry.The production of wine vinegar can not only make full use of grape raw materials,but also help the local grape industry develop better.In this paper,summarized the health efficacy,development situation,the fermentation technology and present research status,and discusses about wine vinegar brewing technology and its research direction of flavor substances,to improve the diversity of shanxi chateau RongZi industry,at the same time for the research and development production of high-end wine vinegar and provide theoretical basis for further research.

关 键 词：葡萄酒醋 保健功效 发酵工艺 风味物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]