果酒研究进展

果酒具有水果的天然香味，富含多种维生素和氨基酸，极具保健功能，适量饮用对心血管病、衰老引起的脑机能退化以及某些癌症有益，因此具有较高的研究价值。现代育种手段进行果酒酵母的选育方法有诱变育种、杂交育种、原生质体融合、基因克隆和转化等技术。对果酒香气成分的研究分析方法有直接注入法、静态顶隙气相色谱法、动态顶隙气相色谱法、高效液相色谱法、气相色谱一质谱联用法（GC／MS）等。从物理特征、化学特征、生物化学特征对果酒的稳定性进行研究。果酒酿造的新工艺、新技术有冷冻浓缩技术、果酒与啤酒工艺结合、蒸馏酒浸泡酒工艺与果酒发酵工艺相结合、固定化酵母技术、无醇果酒生产工艺等。采用PCR技术对发酵过程的特定菌进行检验和鉴定。

Research Progress in Fruit Wines

Fruit wines have natural fruit aroma and contain rich vitamin and amino acids. Besides, They have health functions and adequate drinking is good for the prevention of cardiovascular disease, cerebral regression and some cancers. Accordingly, the research of fruit wines is of high significance. The breeding methods of fruit wine yeast nowadays cover mutation breeding, cross breeding, protoplast fusion, and genetic cloning and transformation etc. The analytic methods of aromatic constituents of fruit wines include direct injection method, static bottom gas chromatography,, dynamic bottom gas chromatography, high performance liquid chromatography (HPLC) and GC/MS technique etc. The stability of fruit wines was studied in physical characteristics, chemical characteristics and biochemical characteristics. The new techniques in fruit wine production include freeze concentration technique, the integration of fruit wines techniques and beer techniques , the integration of fruit wine fermenting techniques and distilling wine/ steeping wine techniques, immobilized yeast techniques, and no-alcohol fruit wine production techniques etc. PCR technique is usually applied in the detection and identification of specific bacteria in the fermentation.