李子发酵果酒生产工艺研究综述

Research on fermentation process of plum fruit wine

近年来李子栽培面积增大,果实出现滞销的局面,李子果酒的酿造是解决该现状的重要方式之一。该研究就李子果实营养成分、李子果酒的酿造方式、专用酿酒酵母筛选、降酸及澄清工艺、果酒香气分析方法的研究现状进行了综述,提出有待解决的问题和今后研究与发展的方向。

The plum fruit has been unsalable with the increasing cultivation area of plum in recent years.The brewing of plum fruit wine is one of the important ways to solve the situation.The research status of nutrient components of plum fruit,the brewing method of plum fruit wine,screening of special Saccharomyces cerevisiae,acid reduction and clarification process and fruit wine aroma analysis method were analyzed.The problems to be solved and the direction of future research and development were put forward.