枇杷果酒研究进展  

Current Situation and Prospect of Loquat Wine Research

作　　者：刘金 郭洁平 姚晓云 岳希洁 江敏 LIU Jin;GUO Jieping;YAO Xiaoyun;YUE Xijie;JIANG Min(Yiyang Vocational&Technical College,Yiyang 413055)

机构地区：[1]益阳职业技术学院现代农业学院,益阳413055

出　　处：《食品工业》2023年第5期291-293,共3页The Food Industry

基　　金：益财教指[2022]108号(益阳枇杷酵素发酵工艺研究与应用)。

摘　　要：枇杷果酒是以枇杷为原料,经多重工艺发酵酿制而成,具有独特风味与口感的饮料酒,具有较高的饮用价值。文章从发酵菌种的选择、制作工艺的优化以及主要香气成分的分析等方面,综述了枇杷果酒的相关研究进展,并进行了分析和展望。Loquat fruit wine is a beverage wine with unique flavor and taste,which is made of loquat as raw material and fermented by multiple processes,and has high drinking value.In this paper,the research progress of loquat wine was reviewed from the aspects of selection of fermentation strains,optimization of manufacturing process and analysis of main aroma components.

关 键 词：枇杷果酒 发酵工艺 香气成分 研究进展 

分 类 号：TS262.7[轻工技术与工程—发酵工程]