果酒增香酿造技术研究进展

Research Progress on Aroma-Enhancing Techniques for Fruit Wine Brewing:A Review

香气是衡量果酒感官品质的重要指标之一,而长期以来香气淡薄问题制约着果酒品质的进一步提升。果酒增香酿造是相关从业人员关注的焦点之一,但香气调控机制复杂,是阻碍果酒增香发酵技术创制的“瓶颈”难题。本文从关键香气化合物的种类及其形成途径等方面,系统综述酿酒微生物、酶以及发酵前处理等工艺对果酒香气的影响机制,并对现代生物技术在优良产香酵母选育中的应用进行探讨。最后,对未来果酒风味的研究方向进行讨论与展望。

Aroma is one of the important indexes to measure the organoleptic quality of fruit wine.However,the weak aroma restricts the further improvement of fruit wine quality.The aroma enhancement of fruit wine is one of the focuses of attention for relevant practitioners.However,the complicated mechanism of aroma regulation is a bottleneck problem that restricts the creation of aroma-enhancing techniques for fruit wine fermentation.In this paper,we provide a systematic review of the mechanism of the influence of starter cultures,enzymes,and pretreatment before fermentation on the aroma of fruit wine with regard to the types of key aroma compounds and their formation pathways,and we discuss the application of modern biotechnology in the breeding of excellent aroma producing yeast.Finally,we discuss future directions in the research on fruit wine flavor.