发酵型猕猴桃果酒产业发展现状及前景展望

Development Status and Prospects of Fermented Kiwi Fruit Wine Industry

中国猕猴桃资源丰富,猕猴桃种植面积及产量均居世界首位,猕猴桃产业在脱贫攻坚中成为“精准扶贫”特色产业之一,同时为猕猴桃深加工产业提供了良好的数量基础。其中,以猕猴桃鲜果直接添加酵母发酵处理所制得的发酵果酒具有较高的营养价值,不仅拥有独特的风味和新颖的口感,而且酒精度低,符合酒类的“四个转变”以及消费者需求,有着较大的市场发挥空间。基于发酵型猕猴桃酒产业发展现状,分析了其市场定位和行业代表、原料供应、生产技术及标准等,对其发展契机及优势从政策、消费者特点、产品自身优势和新技术开发等角度进行了剖析。最后,基于对未来国内外猕猴桃加工技术、猕猴桃果酒生产、猕猴桃果酒市场以及乡村产业振兴等发展趋势的分析,展望了猕猴桃果酒行业的发展前景。

China is rich in kiwifruit resources,with its planting area and output ranking first in the world,it has become one of the characteristic industries of precise poverty alleviation in the fight against poverty,and at the same time,it provides a good quantitative basis for the kiwi fruit deep processing industry.Among them,the fermented fruit wine made from fresh kiwi fruit directly added with yeast fermentation treatment not only has high nutritional value,unique flavor and novel taste,but also has low alcohol content,in line with the"four transformations"of wines and consumer demand,so it has a larger market room for the development.Based on the development status of fermented kiwi wine industry,the market positioning and industry representatives,raw material supply,production technology and standards and so on were analyzed,and the development opportunities and advantages were analyzed from the perspectives of policies,consumer characteristics,product advantages,and new technologies and so on.Finally,through the analysis of the future development trend of kiwi fruit processing technology,kiwi fruit wine production,kiwi fruit wine market at home and abroad and rural industry revitalization,the prospect of kiwi fruit wine industry was forecasted.