水果发酵酒质量评价体系研究进展  

Research progress on quality evaluation system of fruit fermented wine

作　　者：尹子迎 关军锋[1] 赵江丽[1] 刘金龙[2] 赵国群[2] YIN Zi-ying;GUAN Jun-feng;ZHAO Jiang-li;LIU Jin-long;ZHAO Guo-qun(Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry,Shijiazhuang,Hebei 050051,China;School of Food and Biology,Hebei University of Science and Technology,Shijiazhuang,Hebei 050081,China)

机构地区：[1]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051 [2]河北科技大学食品与生物学院,河北石家庄050081

出　　处：《食品与机械》2023年第1期234-240,共7页Food and Machinery

基　　金：国家财政部、农业农村部:现代农业产业(梨)技术体系资助项目(编号:CARS-28-23);河北省国际科技合作基地建设专项资金。

摘　　要：对果酒的感官评价、理化指标、安全指标、风味成分、功效等评价指标进行了总结,介绍了各指标对果酒质量的影响与研究进展,并对果酒质量的提升及果酒质量评价体系的完善进行了展望。The evaluation indicators of fruit wine including sensory evaluation,physicochemical indicator,safety indicator,flavor composition and efficacy are summarized,and the impact of each index on fruit wine quality and research progress are also introduced.Moreover,the quality improvement and the relative quality evaluation system of the fruit wine is prospected.

关 键 词：果酒 质量 感官评价 理化性质 食品安全 风味 功效 

分 类 号：TS262.7[轻工技术与工程—发酵工程]