果酒挥发性风味成分研究进展

Research Progress on Flavor Components of Fruit Wine

果酒是以水果果实为原料,经压榨、发酵、陈酿等一系列工艺制作而成的低酒精度饮品,不仅具有水果的香味,而且在发酵陈酿过程中形成了各自的独特风味。从果酒的概况、果酒风味物质的种类、风味物质的组成及产生、以及影响果酒风味的影响等方面对果酒挥发性风味成分研究进展进行了综述,以期为提高果酒风味品质、推动果酒行业更好发展提供理论参考。

Fruit wine is a low alcohol drink made from fruit fruit as raw material by pressing fermentation aging and a series of processes.It not only has the flavor of fruit,but also forms its own unique flavor in the process of fermentation aging.In order to provide theoretical reference for improving the flavor quality of fruit wine and promoting the development of fruit wine industry,the research progress of volatile flavor components in fruit wine was reviewed.