香蕉酒生产工艺研究进展  

Research Progress on Production Technology of Banana Wine

作　　者：纪峰 JI Feng(Qilu Institute of Technology,Jinan 250200,China)

机构地区：[1]齐鲁理工学院,山东济南250200

出　　处：《现代食品》2021年第2期55-57,60,共4页Modern Food

基　　金：齐鲁理工学院2019年校级科研课题(编号:QL19K059)。

摘　　要：香蕉酒作为一种具有独特风味的果酒逐渐受到市场的追捧。香蕉酒的传统工业生产工艺简单,随着市场对果酒酒品的追求,发酵工艺研究的改进越来越受到重视。本文总结了香蕉酒的传统工业生产工艺,通过对香蕉酒工艺优化发展的概述,并结合相关酒品评价方法,总结了香蕉酒的工艺优化方法,提出了改进发酵工艺的措施。As a kind of fruit wine with unique flavor,banana wine is gradually sought after by the market.The traditional industrial production process of banana wine is simple.With the pursuit of fruit wine in the market,the improvement of fermentation technology has been paid more and more attention.This paper summarizes the traditional industrial production process of banana wine,summarizes the process optimization methods of banana wine by summarizing the optimization development of banana wine process and combining with the related wine evaluation methods,and puts forward the measures to improve the fermentation process.

关 键 词：香蕉酒 发酵工艺 研究进展 

分 类 号：TS262.7[轻工技术与工程—发酵工程]