果酒催陈技术研究进展  

Research progress on aging technology of fruit wine

作　　者：胡文泽 李淼 郝婉莹 郭东旭 朱锐颖 石莹 岳国鑫 马凤鸣[1] HU Wenze;LI Miao;HAO Wanying;GUO Dongxu;ZHU Ruiying;SHI Ying;YUE Guoxin;MA Fengming(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《中国酿造》2021年第2期1-4,共4页China Brewing

基　　金：国家自然科学基金(31772011)。

摘　　要：陈酿是高品质果酒生产的重要环节,对果酒的香气、颜色、稳定和澄清具有非常重要的作用。因此,在保证果酒品质的前提下,一种可行的陈酿技术成为研究热点。该文综述了国内外现有果酒传统陈酿和人工催陈物理技术,如超声波、超高压、微波、红外等,分析了各个催陈技术对果酒品质的影响并加以评价,以期对果酒产业的发展起到推进作用。Aging is an important part of the production of high-quality fruit wine,which has a very important effect on the aroma,color,stability and clarification of fruit wine.Therefore,a feasible aging technology has become a research hotspot under the premise of ensuring the quality of fruit wine.The existing domestic and foreign traditional fruit wine aging and artificial aging physical technologies were summarized,such as ultrasonic waves,high hydrostatic pressure,microwave and infrared.The effect of aging on the quality of fruit wine was analyzed and evaluated,in order to promote the development of fruit wine industry.

关 键 词：果酒 陈酿 物理技术 人工催陈 

分 类 号：TS262.7[轻工技术与工程—发酵工程]