果酒酿造工艺及香气成分研究进展

摘要

具有丰富营养价值和独特风味的低度果酒越来越受消费者青睐.该文对果酒酿造工艺中酵母菌筛选、稳定性改善、脱苦处理、混合果酒开发以及果酒中香气成分的来源、提取和分析方法进行阐述,并简要概括了目前果酒酿造中存在的问题,为果酒酿造和果酒品质的深入研究提供参考.%Low alcohol fruit wine with rich nutrition and unique flavor is becoming more and more popular.The yeasts screening,stability improvement,debitterizing technology,development of mixed fruit wine and origin,extraction and analysis methods of aroma components in fruit wine were reviewed in this paper.Moreover,the existing problems in wine brewing were briefly summarized,which provided a reference for the in-depth study of wine brewing and fruit wine quality.