果蔬发酵酒中高级醇的研究进展  

Research Progress of Higher Alcohols in Fermented Wine of Fruits and Vegetables

作　　者：柳新宇 石韶琦 武宇昊 李宁阳[1] LIU Xin-yu;SHI Shao-qi;WU Yu-hao;LI Ning-yang(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018

出　　处：《中国果菜》2020年第12期19-23,28,共6页China Fruit & Vegetable

基　　金：山东省重点研发计划项目(2019GNC106046);山东省农业科技园区产业提升工程项目(2017YQ007、2019YQ029)。

摘　　要：高级醇是酒中的主要呈香物质,赋予酒体醇香,并能增强其协调性,但含量过高会对人体健康造成伤害。本文对酒中高级醇的形成过程、检测方式及控制方法进行了总结,从工艺条件、外源添加物、酵母种类、催陈处理等方面详述了果酒中高级醇的控制方法,为提高果蔬发酵酒的质量、改善果蔬发酵酒风味提供理论参考。Higher alcohols are the main aromatic substances in wine,which give the wine a mellow flavor and enhance its coordination.In this paper,the formation path,detection methods and control methods of higher alcohols in wine were summarized,and the control methods of higher alcohols in fruit wine were described in detail from following aspects:technological conditions,exogenous additives,kinds and amounts of yeast,and aging treatment,which can provide theoretical reference for improving the quality of fruit and vegetable fermented wine and improving the flavor of fruit and vegetable fermented wine.

关 键 词：果蔬 发酵酒 高级醇 研究进展 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]