作者： 李思行，张 淼，何 苗，周兴文
果酒； 果酒酵母； 加工工艺； 前景 |
Research Progress in Fruit Wine Processing Technology in China
LI Sixing, ZHANG Miao, HE Miao and ZHOU Xingwen
Sichuan Tourism College, Chengdu, Sichuan 610100, China
Fresh fruit is fermented by yeast, its intrinsic sugar is transformed into alcohol, and eventually low-alcohol fruit wine is produced. Fruit wine is rich in nutrition and it could satisfy consumers’ demands for taste. With the improvement in fruit wine processing technology, we have successfully developed fruit wine products fermented by multiple fruits instead of single grape wine. At present, fruit wine varieties in China include grape wine, hawthorn wine and compound fruit wine etc. In this paper, the main varieties of fruit wine, their processing technology, and the wine yeast species were introduced. Besides, the development foreground of fruit wine was described.
fruit wine; fruit wine yeast; processing technology; prospects