我国果酒发展及研究现状

Development and research status of fruit wine in China

果酒是以水果为原料,经发酵、调配等工艺制得的低酒精度饮料酒,其保留水果原有的风味及营养成分,因符合当前人们的消费需求而深受喜爱。该文简述了果酒的营养价值、种类和工艺流程,从果酒菌株选育、复合果酒开发、多菌株混合发酵、降酸技术、澄清技术以及香气成分等方面介绍了我国果酒的研究现状,阐述了我国果酒行业发展现状及存在的问题,并对果酒行业的未来进行了展望,为果酒产业品质的深入研究提供参考。

Fruit wine is a low-alcohol beverage made from fruit as raw material by fermentation,blending and other processes,which retains the original flavor and nutrition of fruit.It becomes great popularity among consumer because it meets people's current consumption need.The nutritional value,type and technological process of fruit wine was briefly described,and the research status of fruit wine in China were introduced from the aspects of the strains breeding,mixed fruit wine development,multi-strain mixed fermentation,deacidification methods,clarification techniques and aroma components.In addition,the development status and problems of fruit wine industry in China were briefly discussed,and the future of fruit wine industry was prospected,aiming to provide reference for in-depth research on the quality of fruit wine industry.