猕猴桃果酒风味物质研究进展

Research Progress of the Flavor Compounds in Kiwifruit Wine

摘要: 猕猴桃果酒中的风味物质主要受猕猴桃品种、成熟度、酵母选择、发酵条件及陈酿条件等因素的影响,风味物质的种类、含量及比例关系决定着猕猴桃果酒的品质以及风味的协调性及典型性。本文结合目前国内外猕猴桃果酒的研究现状,从猕猴桃果酒风味物质的种类、含量、作用以及影响因素进行论述,并对猕猴桃果酒风味物质的后续研究提出展望。

Abstract: The flavour substances in kiwifruit wine are mainly affected by kiwifruit varieties, maturity, selection of yeast, fermentation conditions and aging conditions. The quality and typicality of Kiwifruit wine flavour is determined by the type, content and proportion of flavor substances. In this paper, the species, content, effect and influencing factors were reviewed based on the domestic and abroad research data, and put forward expection of follow up study of kiwifruit wine flavour subatances.