有机酸对果酒品质的影响及调控技术研究进展

Research progress on the effect of organic acids on fruit wine quality and regulation technology

酒石酸、苹果酸、柠檬酸、乳酸、琥珀酸等有机酸是果酒中重要的呈味物质,对果酒品质有着重要影响。有机酸的组成和含量变化决定了果酒的酸度和pH,且可能与果酒基质成分之间发生相互作用,影响果酒的感官品质和稳定性。本文围绕果酒中主要有机酸的组成、含量及其与果酒品质的量效关系展开综述,系统阐明了其在果酒发酵及陈酿过程中对口感、颜色、香气以及稳定性等方面的影响及机制,并介绍了果酒有机酸的调控技术和工艺,对有机酸改善果酒品质的未来发展方向作出展望,以期为果酒感官品质的进一步提升提供理论参考。

Organic acids such as tartaric acid,malic acid,citric acid,lactic acid and succinic acid are important flavor substances of fruit wine,which have important influences on the quality of fruit wine.The variation of composition and content of organic acids in fruit wine determined its acidity and pH,and the interaction with the matrix components in fruit wine may affect the sensory quality and stability of wine.This article summarized the composition and content of main organic acids in fruit wine and the dose-effect relationship with the quality of fruit wine,systematically expounded the effect and mechanism on the taste,color,aroma and stability of fruit wine during fermentation and aging.The regulation technology and process of organic acid in fruit wine was introduced,and the future development direction of organic acid in improving the quality of fruit wine was prospected.This review can provide the theoretical reference for the further improvement of the sensory quality of fruit wine.