百香果果酒酿造工艺研究进展  

Research Progress on Brewing Technology of Passion Fruit Wine

作　　者：邓英林 陈春泉 周凌聿 周小钰 高云慨 尹青春 DENG Yinglin;CHEN Chunquan;ZHOU Lingyu;ZHOU Xiaoyu;GAO Yunkai;YIN Qingchun(Institute of Food Testing,Hainan Academy of Inspection and Testing,Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation,Haikou 570314,China)

机构地区：[1]海南省检验检测研究院食品检验检测中心,国家市场监管重点实验室(热带果蔬质量与安全),海南海口570314

出　　处：《食品安全导刊》2024年第11期151-153,157,共4页China Food Safety Magazine

基　　金：国家市场监管总局科技计划项目(2022MK104);国家市场监管重点实验室(热带果蔬质量与安全)自主课题(ZZ-2024002)。

摘　　要：在百香果果酒的酿造过程中,发酵用的酵母菌株、发酵周期、发酵温度、糖分等对其口感和品质影响极大。本文从适宜的菌种、发酵工艺条件、酸度调整手段及果酒澄清技术等多方面,讨论百香果果酒酿造工艺。同时,本文指出当前百香果果酒酿造中存在的主要问题及后续研究方向,旨在为提高百香果果酒的品质提供科学依据。In the brewing process of passion fruit wine,the yeast strains,fermentation cycle,fermentation temperature and sugar have great influence on its taste and quality.This paper discusses the brewing technology of passion fruit wine from the aspects of suitable strains,fermentation conditions,adjusting method of acidity and clarifying technology.At the same time,this paper points out the main problems existing in the brewing of passion fruit wine and the future research direction,aiming at providing scientific basis for improving the quality of passion fruit wine.

关 键 词：百香果 果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]