| 软枣猕猴桃酒酿造研究进展 |
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| 引用本文： | 丁玉萍,刘宇欣,N.V.斯克里普琴科,刘德江.软枣猕猴桃酒酿造研究进展[J].中国酿造,2021,40(8):28. |
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| 作者姓名： | 丁玉萍 刘宇欣 N.V.斯克里普琴科 刘德江 |
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| 作者单位： | （1.佳木斯大学 生命科学学院，黑龙江 佳木斯 154007；2.中-乌农林技术开发与应用国际合作联合实验室，黑龙江 佳木斯 154007； 3.乌克兰国家科学院M.M.格里什科国家植物园，乌克兰 基辅 01014） |
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| 基金项目： | 中央支持地方高校改革发展资金优秀青年人才项目（20120008）；佳木斯大学青年创新人才培养计划项目（JMSUQP2020007） |
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| 摘 要： | 该文对软枣猕猴桃果实的营养成分、软枣猕猴桃酒的酿造方式、酵母菌的选用、酶的选择、降酸工艺、澄清技术及品质的研究现状进行了综述，提出现阶段软枣猕猴桃酒存在的问题及未来发展方向。旨在为软枣猕猴桃酒发展提供理论和技术支持，促进软枣猕猴桃深加工产业化，推动软枣猕猴桃产业发展。
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| 关 键 词： | 软枣猕猴桃果酒 生产工艺 品质评价 |
Research progress in the brewing of Actinidia arguta wine |
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| DING Yuping,LIU Yuxin,N.V. Skrypchenko,LIU Dejiang.Research progress in the brewing of Actinidia arguta wine[J].China Brewing,2021,40(8):28. |
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| Authors: | DING Yuping LIU Yuxin NV Skrypchenko LIU Dejiang |
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| Affiliation: | (1.College of Life Science, Jiamusi University, Jiamusi 154007, China; 2.China-Ukraine Agriculture & Forestry Technology Development and Application International Cooperation Joint Lab, Jiamusi 154007, China; 3.M.M. Gryshko National Botanical Gardens of National Academy of Sciences of Ukraine, Kyiv 01014, Ukraine) |
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| Abstract: | The research status of the nutrient components of Actinidia arguta, and the brewing method, yeast selection, enzymes selection, acid-reducing technology, clarification technology and quality of A. arguta wine were summarized, and the problems and future development directions of A. arguta wine in the emerging stage were raised. Aims to provide theoretical and technical support for the development of A. arguta (soft jujube kiwifruit) wine, promote A. arguta deep processing industry, and promote industrial development of A. arguta. |
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| Keywords: | Actinidia arguta wine production process quality evaluation |
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