果酒生产中腐败微生物及其防控研究进展  

Research advances on prevention and control of spoilage microorganisms in fruit wine manufacture

作　　者：周锦文 李莹[2] 孙悦 ZHOU Jinwen;LI Ying;SUN Yue(College of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;College of Enology and Horticulture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021 [2]宁夏大学葡萄酒与园艺学院,宁夏银川750021

出　　处：《食品与发酵工业》2024年第13期307-314,330,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31960473);宁夏回族自治区重点研发计划项目(2022BBF02015,2023BCF01025);第六批自治区青年科技人才托举工程项目;宁夏大学引进人才科研项目。

摘　　要：我国果酒种类丰富、发展迅速。果酒酿造过程是酵母、细菌、丝状真菌等多种微生物动态演替进化的变化过程,微生物在发酵中的代谢活动是影响果酒产品质量的关键因素。然而,腐败微生物不仅会降低果酒的感官品质和商业价值,还会威胁到消费者的身体健康。监测和控制果酒中腐败微生物是保障果酒高质量发展的重要手段。因此,该文综述了不同类型果酒中主要腐败微生物的类群、来源及其不良产物,探讨了检测和避免微生物污染的主要方法及其优缺点,旨在为预防和规避果酒生产中腐败微生物带来的危害提供技术参考。Chinese fruit wine is rich in variety and the industry develops rapidly.The fermentation of fruit wine is a process of dynamic succession and evolution of many microorganisms such as yeast,bacteria,and filamentous fungi.The metabolic activity of microorganisms in fermentation is the key factor affecting the quality of fruit wine.However,spoilage microorganisms will not only reduce the sensory quality and commercial value of fruit wine,but also threaten the health of consumers.Monitoring and controlling spoilage microorganism in fruit wine is an important means to ensure the high-quality development of fruit wine.Therefore,we review the groups,sources,and adverse products of major spoilage microorganisms in different types of fruit wine.The main methods of detecting and avoiding microbial contamination,as well as their advantages and disadvantages are discussed.It will provide technical reference for preventing and avoiding the harm caused by spoilage microorganism in fruit wine production.

关 键 词：腐败微生物 代谢产物 监测 预防 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]