软枣猕猴桃果酒的营养成分及其品质影响因素研究进展

Research progress on nutritional component and quality influencing factors of Actinidia arguta wine

软枣猕猴桃是一种原产于我国的特色浆果资源,具有丰富的营养价值和药用价值。软枣猕猴桃果酒是一种新型果酒,是以软枣猕猴桃为原料酿制成的低酒精度饮料,保留软枣猕猴桃的营养成分,具有抗氧化、抗衰老、提高机体免疫力等功效。该文结合目前国内外软枣猕猴桃果酒的研究现状,综述了软枣猕猴桃果酒的营养成分与挥发性风味物质,阐明了软枣猕猴桃果酒品质的影响因素,并对未来软枣猕猴桃果酒的研究方向和发展趋势进行分析与展望,以期为后续提高软枣猕猴桃果酒品质提供理论参考。

Actinidia arguta is a kind of characteristic berry resource originated in China,which has rich nutritional value and medicinal value.A.arguta wine is an emerging low-alcohol fruit wine made with A.arguta as raw material,it retains the nutritional composition of A.arguta,and has the functions of antioxidation,anti-aging and improving immunity.According to domestic and foreign research status of A.arguta wine,the nutritional components and volatile flavor substances of A.arguta wine were summarized,and the influencing factors of A.arguta wine quality were clarified.In addition,the future research direction and development trend of A.arguta wine were also discussed and prospected,in order to provide a theoretical reference for improving the quality of A.arguta wine.