枸杞酒的研究现状与展望  

Research Status and Prospect of Lycium Barbarum Wine

作　　者：郑欣欣 乔晓婷 ZHENG Xinxin;QIAO Xiaoting(Shaanxi XifengJiu Co.,Ltd.)

机构地区：[1]陕西西凤酒股份有限公司,陕西凤翔721406

出　　处：《酿酒》2022年第3期26-29,共4页Liquor Making

摘　　要：枸杞酒是利用枸杞为主要原料制成的一种果酒,因其酒精度低、营养价值高而受到普遍关注。论述了枸杞酒的预处理、生产工艺、后处理、枸杞酒质量评价等相关研究现状,并对未来发展进行了展望,旨在为枸杞酒的发展提供一些理论依据。Lycium barbarum wine is a kind of fruit wine made from Lycium barbarum as the main raw material.It has attracted widespread attention because of its low wine precision and high nutritional value.This paper discusses the related research status of pretreatment,production technology,post-treatment and quality evaluation of Lycium barbarum wine,and looks forward to the future development,and in order to provide some theoretical basis for the development of Lycium barbarum wine.

关 键 词：枸杞酒 生产工艺 研究现状 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]