黑果腺肋花楸果酒生产工艺研究进展  

Research Progress on Production Technology of Aronia melanocarpa Wine

作　　者：王爱灵 张梅 申娜娜 徐梦文 章骏伟 李瑞龙 兰伟 Wang Ailing;Zhang Mei;Shen Nana;Xu Mengwen;Zhang Junwei;Li Ruilong;Lan Wei

机构地区：[1]阜阳师范大学生物与食品工程学院,安徽阜阳236037

出　　处：《滁州学院学报》2024年第2期21-28,共8页Journal of Chuzhou University

基　　金：安徽省质量基础设施标准化专项“黑果腺肋花楸果酒绿色生产标准化研究与应用”(2022MKS13);阜阳师范大学承接阜阳市科技专项经费市校合作项目计划“果酒品质提升关键技术及产业化示范”(SXHZ202004)。

摘　　要：黑果腺肋花楸(Aronia melanocarpa)是一种具有优良经济效益的新兴浆果,目前已在我国形成了一定种植规模。果酒酿造是解决当前黑果腺肋花楸(黑果花楸)资源高效利用难题的重要途径,同时也是亟待突破的关键深加工技术。文章对黑果花楸果实及果酒营养成分、风味物质、前处理工艺、发酵菌种、发酵工艺、澄清、降酸技术等方面的研究进行了梳理和总结,提出了黑果花楸果酒生产工艺现存问题并探讨了相应的解决方案,以期为黑果花楸果酒的开发提供技术参考与理论支持,促进黑果花楸产业可持续性发展。Black chokeberry(Aronia melanocarpa)is an emerging berry with excellent economic benefits which has formed a certain planting scale in China.Fruit wine brewing is an important way to solve the problem of efficient utilization of black chokeberry resources,and it is also a key deep processing technology that urgently needs to be broken through.This paper reviews and summarizes the research on the nutritional components,flavor substances,pretreatment technology,fermentation strains,fermentation techniques,clarification,acid reduction technology of the black chokeberry fruit and fruit wine.In addition,the existing problems in the production process of black chokeberry fruit wine are put forward and the corresponding solutions are discussed in order to provide technical reference and theoretical support for the development of black chokeberry fruit wine and promote the sustainable development of black chokeberry industry.

关 键 词：黑果腺肋花楸 果酒 生产工艺 发酵 风味 

分 类 号：TS261.4[轻工技术与工程—发酵工程]