| 蓝莓发酵酒生产工艺研究进展 |
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| 引用本文： | 刘瑜彬,黄剑钊,陈汉勇,黎攀,杜冰,罗珍. 蓝莓发酵酒生产工艺研究进展[J]. 中国酿造, 2020, 39(4): 23. DOI: 10.11882/j.issn.0254-5071.2020.04.005 |
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| 作者姓名： | 刘瑜彬 黄剑钊 陈汉勇 黎攀 杜冰 罗珍 |
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| 作者单位： | （1.无限极（中国）有限公司,广东 广州 510623;2.华南农业大学 食品学院,广东 广州 510642） |
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| 基金项目： | 广东省现代农业产业技术体系创新团队建设专项资金（2019KJ125） |
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| 摘 要： | 该文主要介绍了近年来有关蓝莓发酵酒生产工艺方面的研究进展,对蓝莓酒的种类、蓝莓酒发酵原料的选择、发酵菌株的选育、发酵工艺技术参数的优化和蓝莓酒澄清技术等方面的研究进行了梳理和总结,以期为蓝莓酒的开发提供技术参考与理论支持,促进蓝莓深加工产品的持续健康快速发展。
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| 关 键 词： | 蓝莓 发酵酒 生产工艺 研究进展 |
Research progress on production technology of blueberry wine |
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| LIU Yubin,HUANG Jianzhao,CHEN Hanyong,LI Pan,DU Bing,LUO Zhen. Research progress on production technology of blueberry wine[J]. China Brewing, 2020, 39(4): 23. DOI: 10.11882/j.issn.0254-5071.2020.04.005 |
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| Authors: | LIU Yubin HUANG Jianzhao CHEN Hanyong LI Pan DU Bing LUO Zhen |
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| Affiliation: | (1.Infinitus (China) Co., Ltd., Guangzhou 510623, China; 2.College of Food Science, South China Agricultural University, Guangzhou 510642, China) |
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| Abstract: | In this paper, the research progress on the production technology of blueberry wine in recent years was introduced. The category, fermentation raw materials selection, fermentation strain breeding, fermentation process technical parameter optimization and the clarification technology of blueberry wine were combed and summarized, so as to provide technical reference and theoretical support for future development of blueberry wine, and promote the sustained, healthy and rapid development of blueberry deep processing products. |
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| Keywords: | blueberry fermented wine production technology research progress |
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