摘要
随着我国果酒行业的发展,市面上销售的果酒种类逐渐增多,消费者对其的认可度也逐渐提升,其中猕猴桃果酒作为特色果酒,其品质的提升与酿制工艺的优化密不可分。该文基于近年来我国对猕猴桃果酒酿造工艺的研究,结合当前研究热点和实际生产需要,对相关研究结果进行整理,从酿造工艺流程及其品质评价两大部分进行论述,并对当前研究中存在的问题进行了讨论和展望,以期为猕猴桃酒酿造产业的规模化发展提供理论参考依据,进一步促进猕猴桃深加工副产业的拓展和延伸。
With the development of China's fruit wine industry,the types of commercial fruit wine are gradually increasing,and consumers'recognition of wine was also gradually improved.As a characteristic fruit wine,the quality improvement of kiwifruit wine was closely related to the optimization of brewing technology.Based on the results of recent domestic researches,and combined with the current research hot spot and the actual production needs,the brewing process and the quality evaluation were summarized.The problems existing in the current research were discussed and prospected,in order to provide a theoretical basis for the large-scale development of kiwifruit wine brewing industry and further promote the kiwifruit deep processing of the sub-industry expansion and extension.
作者
张琛
郗笃隽
刘辉
黄康康
裴嘉博
骆慧枫
ZHANG Chen;XI Dujun;LIU Hui;HUANG Kangkang;PEI Jiabo;LUO Huifeng(Institute of Horticulture,Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China)
出处
《中国酿造》
CAS
北大核心
2020年第10期26-29,共4页
China Brewing
基金
杭州市农农业科学研究院科技创新与示范推广基金项目(2019HNCT-20)。
关键词
猕猴桃果酒
酿造
工艺
品质
评价
kiwifruit wine
brewing
technology
quality
evaluation
作者简介
张琛(1987-),女,农艺师,硕士,研究方向为猕猴桃品质生理及采后加工;通讯作者:郗笃隽(1982-),男,农艺师,本科,研究方向为猕猴桃育种及品质生理。
