果酒发酵酒酿造研究进展

中图分类号：TS262.7 文献标识码：A 文章编号：1002-2910（2025）06-0051-05

Research progress on fruit wine brewing

LIU Kai，ZHANG Haotian，ZHANGWenyong，LI Yang，WANG Hongxia，SANG Yaxin2 （1.Binzhou Polytechnic/Molecular BiologyLaboratoryofBinzhou Polytechnic，Binzhou，Shandong 256600， China;2.HebeiAgriculturalUniversityaoding，Hebei，hna;RamInthraRd，Anusawari，angen， Bangkok 10220）

Abstract： China has abundant fruit resources，and fruit wine is fermented from fresh fruits or fruit juice，with a variety of types.The fruit wine industry is developing rapidly.This article summarizes the current research status，key technologies （acid reduction，clarification，sterilization， fermentation，de bittering，and aging），challenges，and future prospects of fruit wine brewing in recent years.It plays an important role in promoting technological innovation，product diversification，and sustainable industrial development in fruit wine brewing.

Keywords：fruit wine; process technology; challenge; outlook

中国国土幅员辽阔，水果资源丰富，产量持续增长。（剩余8617字）