摘要
果酒是以果品为原料经发酵酿制而成的低度饮料酒,酒度一般在12%Vol左右,果酒具有低酒度、高营养、益脑健身等特点。我国用于果酒开发的天然植物资源极为丰富,以果实形态结构和利用特征大致分为浆果、仁果、核果、柑果、坚果、亚热带和热带果实6类;果酒酿造的基本工艺分为4个阶段:发酵前处理获取果汁;果汁的调整;果汁前发酵、后发酵及陈酿;灭菌、包装。随原料生产基地建设的加强和丰富的原料提供,新技术、新工艺的应用,酒类消费市场的改善,果酒品种的多样化,果酒国家标准的制定、执行,生产工艺、设备的发展,我国果酒工业的产业规模化、现代化发展将得以实现。(孙悟)
Fruit wine is a low-alcohol-content beverage produced by fruits fermentation and its alcohol content is usually about 12 %Vol. The wine has the characteristics of low alcohol content, high nutrition, and healthcare functions. China has rich natural plants resources for fruit wine development. The fruits could be classified into six types according to their shape and use characteristics as follows： berry, pome, drupe, hesperidium, nut, and subtropic and tropic fruits. The basic technical processing of fi＇uit wine could be divided into four stages： juice extraction before fermentation; juice adjustment; prior fermentation, late fermentation, and aging of juice, sterilization and packing. With rapid social development and technical breakthroughs and the formulation of relative national fruit wine standards, the industrialization and modernization of fruit wine industry will be achieved soon.
出处
《酿酒科技》
北大核心
2006年第10期82-85,共4页
Liquor-Making Science & Technology
基金
黔南州科技基金资助项目(黔南科No:2004gy012)
黔南民族师范学院科研基金重点资助项目(No:2003zd023)
关键词
果酒
果酒资源
开发与研究
wine
wine resources
development and research
