杏果酒加工技术及品质分析研究进展

Research progress on processing technology and quality analysis ofapricot fruit wine

杏果酒是以杏子为原料酿制而成的低酒精度饮料,保有杏子的营养成分和特有风味。文中基于杏果酒产品开发及品质研究现状,从杏果酒的发酵工艺条件优化、菌种选育、品质优化、稳定性以及成分分析等方面对其研究进展进行了归纳,分析目前杏果酒开发及品质研究尚存的不足之处,并在此基础上对杏果酒未来研究方向及发展前景作出展望,为杏果酒的产品开发及产业化提供理论参考。

In recent years,apricot is widely concerned because of its rich nutritional content,and the variety of related products is gradually increasing.Apricot fruit wine is a kind of low-alcohol beverage made from apricot.It retains most of the nutrients and unique flavor components of apricots.According to domestic and foreign research,the product development and quality research status of apricot fruit wine from the aspects of optimization of fermentation conditions,breeding of strains,quality optimization,stability control,nutritional and flavor components analysis were summarized in this review.The shortcomings of the existing studies on apricot fruit wine,such as the lack of research on browning mechanism and control measures,reduction of acidity,stability control,flavor composition analysis,establishment of relevant standards,etc.,were also pointed out.In addition,the future research direction and development prospect were also discussed to provide theoretical reference for the product development and industrialization of apricot fruit wine.