| 红枣酒发酵工艺、品质影响及香气成分研究进展 |
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| 引用本文： | 齐习超,吴现华,刘静,张仁堂.红枣酒发酵工艺、品质影响及香气成分研究进展[J].中国酿造,2022,41(2):19-22. |
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| 作者姓名： | 齐习超 吴现华 刘静 张仁堂 |
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| 作者单位： | （1.山东农业大学 食品科学与工程学院，山东 泰安 271018；2.山东土地乡村振兴集团有限公司，山东 济南 252699） |
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| 基金项目： | 山东省重点研发计划项目(2016GNC113015);山东省2017年度农业重大应用技术创新项目(2017);2019年度山东省重点研发计划(公益类专项)(2019GNC106061);佳县红润枣业专业合作社横向课题(2019);山东土地乡村振兴集团有限公司-山东农业大学共建项目(2021)。 |
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| 摘 要： | 红枣酒是以红枣为原料，经发酵、调配等工艺制得的低酒精度饮料酒，保留了红枣原有的风味及营养成分。该文简述了单一及复合原料红枣酒的开发、红枣的预处理、酵母菌在红枣酒中的应用以及红枣酒香气成分等方面的研究现状，阐述了红枣酒行业发展现状及存在的问题，并对红枣酒行业的未来进行了展望，为红枣酒产业的深入研究提供参考。
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| 关 键 词： | 红枣酒 复合果酒 预处理 酵母 香气成分 进展 |
Research progress on fermentation technology,quality influence and aroma components of jujube wine |
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| QI Xichao,WU Xianhua,LIU Jing,ZHANG Rentang.Research progress on fermentation technology,quality influence and aroma components of jujube wine[J].China Brewing,2022,41(2):19-22. |
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| Authors: | QI Xichao WU Xianhua LIU Jing ZHANG Rentang |
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| Affiliation: | (1.College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; 2.Shandong Land Rural Revitalization Group Co., Ltd., Ji'nan 252699, China) |
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| Abstract: | Jujube wine is a low-alcohol beverage wine made from jujube by fermentation and blending,which retains the original flavor and nutritional components of Jujube.The development status of jujube wine with single and compound raw materials development,jujube pretreatment,the application of yeast in jujube wine and the aroma components of jujube wine were briefly introduced.The development status and existing problems of the jujube wine industry were expounded,and the jujube wine industry future was prospected,which provided reference for the in-depth study of jujube wine industry. |
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| Keywords: | jujube wine compound fruit wine pretreatment yeast aroma component development |
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