猕猴桃发酵果酒生产工艺研究进展  

Research progress on production technology of fermented kiwi fruit wine

作　　者：周艳 李华佳[1] 李可[1] 梁钰梅 林籽汐 廖茂雯 刘达玉[2] 朱永清[1,2] ZHOU Yan;LI Huajia;LI Ke;LIANG Yumei;LIN Zixi;LIAO Maowen;LIU Dayu;ZHU Yongqing(Institute of Argo-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]四川省农业科学院农产品加工研究所,四川成都610066 [2]成都大学食品与生物工程学院,四川成都610106

出　　处：《中国酿造》2023年第3期23-27,共5页China Brewing

基　　金：四川省农业科学院1+9揭榜挂帅项目-功能食品核心技术攻关(1+9KJGG007);川省科技计划重点研发项目(2020YFN0149);现代农业学科建设推进工程项目(2021XKJS063)。

摘　　要：猕猴桃果酒发酵过程中,原料、菌种、发酵条件等是影响猕猴桃果酒品质的重要因素。该文对猕猴桃果酒发酵用原料品种、发酵用菌种、发酵工艺条件、降酸技术以及澄清方法进行综述,对影响猕猴桃酒品质的主要影响因素及其机理进行探讨,提出了猕猴桃果酒存在的问题并对其未来研究进行展望,以期为猕猴桃果酒品质提升提供理论基础。In the fermentation process of kiwi fruit wine,raw materials,strains and fermentation conditions are the important factors affecting the quality of kiwi fruit wine.In this paper,the varieties of raw materials,fermentation strains,fermentation process conditions,acid reduction techniques and clarification methods were reviewed,the main factors affecting the quality of kiwi fruit wine and their mechanisms were discussed,the existing problems of kiwi fruit wine and its future research were prospected,in order to provide a theoretical basis for the quality improvement of kiwi fruit wine.

关 键 词：猕猴桃 果酒 原料 菌种 发酵工艺 

分 类 号：TS262.1[轻工技术与工程—发酵工程]