果酒的酿造工艺及其生理功能研究进展

Research Progress on Brewing Process and Physiological Function of Fruit Wine

果酒是一种广受欢迎的饮品,其制作过程中以各种水果为原料。近年来,随着人们对健康饮食的关注不断增加,果酒在市场上的需求也逐渐提高。适量饮用果酒对人体健康有一定益处,尤其是红葡萄酒。本文梳理了果酒的酿造工艺及其生理功能研究进展,为果酒行业的发展和消费者的健康饮食提供有益的参考。

Fruit wine is a popular drink made from a variety of fruits.In recent years,with the increasing focus on healthy eating,the demand for fruit wine in the market has gradually increased.Drinking fruit wine in moderation has certain benefits for human health,especially red wine.This paper aims to sort out the research progress of the brewing process and physiological function of fruit wine,in order to provide a useful reference for the development of fruit wine industry and the healthy diet of consumers.