| 低（无）醇葡萄酒研发进展 |
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| 引用本文： | 郑永丽,张军翔.低（无）醇葡萄酒研发进展[J].中国酿造,2021,40(7):12. |
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| 作者姓名： | 郑永丽 张军翔 |
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| 作者单位： | （1.宁夏大学 农学院，宁夏 银川 750021；2.宁夏大学 食品与葡萄酒学院，宁夏 银川 750021；3.葡萄与葡萄酒教育部工程研究中心，宁夏 银川 750021；4.宁夏葡萄与葡萄酒工程技术中心，宁夏 银川 750021） |
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| 基金项目： | 国家改革专项（106001000000150012） |
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| 摘 要： | 低（无）醇葡萄酒在保证低酒精度的同时保留了葡萄酒的营养价值，受到广大消费者的青睐。该文对低（无）醇葡萄酒不同的生产技术进行概述，并对近年来低（无）醇葡萄酒品质研究进展进行了综合分析，旨在为研究该方向的诸多学者提供理论参考。
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| 关 键 词： | 低（无）醇葡萄酒 脱醇技术 品质 |
Research and development of low (no) alcohol wine |
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| ZHENG Yongli,ZHANG Junxiang.Research and development of low (no) alcohol wine[J].China Brewing,2021,40(7):12. |
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| Authors: | ZHENG Yongli ZHANG Junxiang |
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| Affiliation: | (1.School of Agriculture, Ningxia University, Yinchuan 750021, China; 2.Food and Wine College, Ningxia University, Yinchuan 750021,China; 3.The Grape and Wine Engineering Research Center, Ministry of Education, Yinchuan 750021, China; 4.The Engineering Technology Center of Grape and Wine in Ningxia, Yinchuan 750021, China) |
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| Abstract: | Low (no) alcohol wine preserves the nutritional value of wine while ensuring low alcohol content, which is favored by consumers. In this paper, different production techniques of low (no) alcohol wine were summarized, and the research progress of low (no) alcohol wine quality in recent years was analyzed, in order to provide theoretical reference for many scholars studying this direction. |
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| Keywords: | low (no) alcohol wine de-alcoholization technology quality |
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