富含花色苷的发酵型果酒色泽衰减原因及机制分析

Analysis on the cause and mechanism of color lose of fermented fruit wine rich in anthocyanins

色泽稳定性差一直是发酵型果酒产业发展的瓶颈。本文从影响果酒色泽的重要因子花色苷及其衍生物入手,对加工贮藏过程中与花色苷相关的果酒色泽衰减现象、原因进行了分析,并对目前国内外为改善产品色泽稳定性采用的物理、化学方法等进行了综述,以期为果酒色泽的稳定性研究提供一定的理论基础,从而加快我国水果精深加工产业发展。

Poor color stability is the bottleneck,which restricting the development of fermented fruit wines rich in anthocyanins.In this paper,anthocyanins and their derivatives,which are important factors affecting the color loss of fermented fruit wines,were analyzed,and the physical and chemical methods used at home and abroad to improve the color stability of fruit wine were summarized.This review may provide a certain theoretical basis for the research on the color stability of fruit wine,and promote the development of fruit deep processing industries.