发酵果酒的研究进展

Research Advance of Fermented Fruit Wine

综述果酒原料、加工工艺、营养及风味等研究进展,具有一定的现实意义。在果酒加工过程中,果酒酵母、酿造工艺、发酵时的理化成分、果酒的澄清方法等对果酒质量影响很大。果酒的主要营养功效在于抗氧化和预防心血管疾病。果酒的风味与水果品种、果酒菌种及发酵陈酿过程密切相关。复合型果酒开发成为产品研发的新方向。

This paper discussed research advance of the ingredients,processing,nutrient and flavor of fruit wine.In the process of fruit wine processing,yeast,brewing technology,physical and chemical composition during fermentation and clarification method of fruit wine have great influence on the quality of fruit wine.The flavor of fruit wine is closely related to fruit species,fruit wine species and fermentation process.The development of compound wine has become a new direction of product research and development.