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刊物期号: 201802

我国果酒加工技术研究进展(106)

作者: 李思行,张 淼,何 苗,周兴文

地址:四川旅游学院,四川 成都 邮编:610100
摘要 果酒是指以新鲜水果为原料,利用其本身的糖分被酵母发酵而酿成的低酒精度饮料酒,它的营养价值丰富并且能满足人们对口感的需求。随着加工技术的改进,我国已经由单一葡萄酒的发酵工艺发展出了多种果酒的发酵工艺,现在我国的果酒种类有葡萄酒、山楂酒及复合果酒等。主要介绍了果酒的主要种类、加工工艺、发酵菌种,并对果酒的发展前景做了展望。
关键词 果酒; 果酒酵母; 加工工艺; 前景
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)02-0106-03

英文标题: Research Progress in Fruit Wine Processing Technology in China

英文作者: LI Sixing, ZHANG Miao, HE Miao and ZHOU Xingwen

英文地址: Sichuan Tourism College, Chengdu, Sichuan 610100, China

英文摘要 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.
英文关键词 fruit wine; fruit wine yeast; processing technology; prospects
      

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