青梅酒发酵关键技术研究进展

Research Progress on Critical Fermentation Technology of Greengage Wine

青梅营养丰富,是一种药食同源的水果,青梅酒风味独特,具有一定的健康功效,在东南亚地区深受消费者喜爱,研究开发青梅酒能有效利用青梅资源,显著提高青梅的附加值,市场潜力巨大。综述青梅发酵酒生产关键技术的研究进展,包括发酵菌种筛选、糖源选择、酶解工艺、降酸技术、澄清工艺等,并探讨目前对于青梅发酵酒品质的分析评价方法,以期为青梅酒发酵工艺在实际生产中的应用提供理论参考。

Greengage was abundant of nutrition,it was a kind of medicine food homology fruit. Greengage wine could exhibit unique flavor and certain health effects, which was very popular in southeast Asia area, researches and developments on greengage wine were effective methods to make full use of greengage resources and improve its added value. This paper reviewed the research advances on the critical fermentation technology of greengage wine domestic and abroad, including screening of fermentation strain, selection of carbohydrate source, enzymolysis technology, acid reduction technology and clarification technology,we also discussed the analysis and evaluation methods of fermented greengage wine quality,aiming to provide theoretical references for the practical application of greengage wine fermentation technology.