果酒及果酒酿造工艺的研究进展

Research progress of fruit wine and its brewing technology

随着生活品质的提升,人们意识到长时间的饮用高酒精度的酒会对心脏、肝脏等器官造成伤害,因此度数较低、营养价值更高、风味更好的果酒逐渐得到消费者喜爱。猕猴桃果酒、蓝莓果酒、葡萄酒都是其中代表。我国果酒行业现处在快速发展阶段,与果酒有关的研究也越来越多。该文通过对我国的果酒现状、部分果酒营养保健功效、果酒酿造工艺进行综合阐述总结,为我国水果原料的深加工提供一定的借鉴参考,推动果酒产业的快速发展与高效创新。

With the quality improvement of life,people have realized that long-term consumption of high-alcohol liquor can cause damage to organs such as the heart and liver.Therefore,fruit wines with lower-alcohol content,higher nutritional value,and better flavor are highly favored by consumers.Kiwi fruit wine,blueberry fruit wine and grape wine are all representatives.The fruit wine industry in China is currently in a rapid development stage,and research on fruit wine is also increasing.This article comprehensively elaborated and summarized the current situation of fruit wine in China,the nutritional and health benefits of some fruit wines,and the brewing process of fruit wine,providing reference for the deep processing of fruit raw materials in China,and promoting the rapid development and efficient innovation of fruit wine industry.