枣酒和其他果酒澄清净化及陈化技术研究进展  

Research progress on clarification, purification and aging of jujube wine and other wines

作　　者：时文青 张仁堂[1] 刘光东 刘静 吕宏光 SHI Wenqing;ZHANG Rentang;LIU Guangdong;LIU Jing;LYU Hongguang(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;Shandong Land RuralRevitalization Group Co.,Ltd.,Jinan 250000,China;Laoling Nonggao Health Food Co.,Ltd.,Dezhou 253600,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东土地乡村振兴集团有限公司,山东济南250000 [3]乐陵市农高区健康食品有限公司,山东德州253600

出　　处：《中国酿造》2022年第11期1-6,共6页China Brewing

基　　金：2021年度山东省重点研发计划项目(2021TZXD011);中央引导地方科技发展资金项目(YDZX2021071);德州市健康食品产业创新创业共同体(DZ001);山东省土地发展集团有限公司科技项目(202205-YJYJJ-003)。

摘　　要：澄清净化处理可以保证果酒的品质并保持最佳感官品评效果和稳定性。陈化技术能够加速果酒的陈酿时间,降低企业生产成本,提高经济效益。该文主要概述了枣酒及其他果酒的澄清净化的方法及陈化技术的研究现状,并对黑化红枣酒的研究现状、澄清净化及人工催陈技术进行总结,以期为枣酒及其他果酒的产业化开发提供一定参考。Clarification and purification treatment can ensure the quality of wine and keep the optimal sensory evaluation effect and stability. The aging technology can accelerate the aging time of wine, reduce the production cost of enterprise and improve the economic benefit. The research status of clarification and aging technology of jujube wine and other wines were introduced, and the research direction, clarification, purification technology and artificial aging technology of blackened jujube wine were summarized, in order to provide some references for industrial development of jujube wine and other wines.

关 键 词：枣酒 黑化红枣酒 果酒 澄清净化 陈化技术 

分 类 号：TS262.7[轻工技术与工程—发酵工程]