不同原料复合果酒酿造的研究进展

Research progress of mixed fruit wine brewing with different materials

我国果酒市场呈高速增长态势,为满足消费者对果酒品质的高要求,需要通过有效方法提升果酒品质,其中不同原料复合发酵是提升果酒品质的一种重要手段,不同原料复合果酒在口感、品质和营养成分上均比单一原料的果酒更有优势。因此。本文对复合果酒酿造流程相关研究进行了归纳,其中包括原料选择、发酵条件、菌种选择、香气成分和后处理等,并对复合果酒和单一果酒的香气成分和营养物质进行对比。以期为后续复合果酒的开发和品质研究提供进一步的理论基础和方向。

The fruit wine market in China is growing rapidly.In order to meet consumers’high requirements of the quality of fruit wine,it is necessary to improve the quality of fruit wine with effective methods.Mixed fermented wine with different materials is an important means to improve the quality of fruit wine.Mixed fruit wine with different materials has more advantages in taste,quality and nutrients than fruit wine with single material.This paper summarized the relevant research on the brewing process of mixed fruit wine,including material selection,fermentation conditions,strain selection,aroma components and post-treatment,and also compared the aroma components and nutrients of mixed fruit wine and single fruit wine.This paper provides further theoretical basis and direction for the development and quality research of mixed fruit wine.