果酿啤酒的酿造工艺和品质研究进展

果酿啤酒的品质受众多因素影响，特别是水果特性差异和产品质量标准缺失使得果酿啤酒的酿造工艺存在较大差别，产品质量难以稳定。为进一步提升果酿啤酒品质，该文对近年来果酿啤酒的研究现状进行综述，探讨水果榨汁处理、灭菌方式，发酵过程中原麦汁浓度、主发酵温度、果汁添加量及添加阶段、酵母菌种选择等因素对果酿啤酒品质的影响，分析果酿啤酒的风味成分及风味劣变、活性成分及抗氧化活性，并对果酿啤酒的发展趋势及品质提升进行展望，以期实现不同果酿啤酒的精准调控，为实际生产中果酿啤酒的酿造提供借鉴。

Research progress on the brewing technology and quality of fruit beer

The quality of fruit beer was affected by many factors. Especially, the differences of fruit characteristics and the lack of product quality standards made the brewing technology of fruit beer considerably different and therefore was not conducive to its quality stability. In order to further improve the quality of fruit beer, the research progress of fruit beer in recent years was reviewed, the effects of fruit juicing treatment, sterilization method, original wort concentration, main fermentation temperature, juice addition and addition stage, yeast strain selection during fermentation on the quality of fruit beer were discussed. The flavor components, flavor degradation, active ingredients and antioxidant activity of fruit beer were analyzed, and the development trend and quality improvement strategy of fruit beer were prospected to achieve the precise quality regulation of various fruit beers, and provide references for the brewing of fruit beer in practical production.