发酵果酒加工工艺研究进展  

Research progress on processing technology of fermented fruit wine

作　　者：赵广河 胡梦琪 陆玺文 彭莉婷 王月蓉 赵丰丽[2] ZHAO Guanghe;HU Mengqi;LU Xiwen;PENG Liting;WANG Yuerong;ZHAO Fengli(Guangxi Key Laboratory of Landscape Resources Conservation and Sustainable Utilization in Lijiang River Basin,Guangxi Normal University,Guilin 541004,China;College of Life Science,Guangxi Normal University,Guilin 541004,China)

机构地区：[1]广西师范大学广西漓江流域景观资源保育与可持续利用重点实验室,广西桂林541004 [2]广西师范大学生命科学学院,广西桂林541004

出　　处：《中国酿造》2022年第4期27-31,共5页China Brewing

基　　金：桂林市科学研究与技术开发计划项目(20190205)。

摘　　要：随着经济的快速发展和消费者健康意识的增强,酒精度低的发酵果酒越来越受欢迎。该文介绍了发酵果酒的加工历史、健康功效、分类、对加工原料的要求、种类和产业规模,综述了果酒发酵工艺及其特点、发酵过程中功能性物质的变化,分析了发酵前/后处理关键技术对果酒品质的影响,探讨了国内发酵果酒产业现存问题,展望了果酒产业的发展前景,以期为发酵果酒的生产提供理论参考。Along with the rapid development of economy and the enhancement of consumers'health awareness,fermented fruit wine with lower alcohol content is becoming more and more popular.The processing history,health benefits,classification,requirement of processing raw materials,types,and industry scale of fermented fruit wine were introduced in this paper.Fermentation process and characteristics of fruit wine,and the change of functional substances in fermentation process were reviewed.The influence of key technologies of pre/post-fermentation on fruit wine quality was analyzed.Moreover,the existing problems of domestic fermented fruit wine industry were discussed,and the development prospect of fruit wine industry was prospected,to provide a theoretical reference for the production of fermented fruit wine.

关 键 词：发酵果酒 加工工艺 混菌发酵 功能性物质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]