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浙江大学学报（农业与生命科学版）
浙江大学学报（农业与生命科学版）  2021, Vol. 47 Issue (6): 695-703    DOI: 10.3785/j.issn.1008-9209.2021.07.071
综述     
富含花色苷的发酵型果酒色泽衰减原因及机制分析
梁舒妍1(),白卫滨2,刘嘉惠1,孙建霞1()
1.广东工业大学轻工化工学院，广东省植物资源生物炼制重点实验室，广州 510006
2.暨南大学理工学院，食品安全与营养研究院，广州 510632
Analysis on the cause and mechanism of color lose of fermented fruit wine rich in anthocyanins
Shuyan LIANG1(),Weibin BAI2,Jiahui LIU1,Jianxia SUN1()
1.Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
2.Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China
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摘要：

色泽稳定性差一直是发酵型果酒产业发展的瓶颈。本文从影响果酒色泽的重要因子花色苷及其衍生物入手，对加工贮藏过程中与花色苷相关的果酒色泽衰减现象、原因进行了分析，并对目前国内外为改善产品色泽稳定性采用的物理、化学方法等进行了综述，以期为果酒色泽的稳定性研究提供一定的理论基础，从而加快我国水果精深加工产业发展。
关键词： 花色苷;  果酒;  色泽;  稳定性    
Abstract:

Poor color stability is the bottleneck, which restricting the development of fermented fruit wines rich in anthocyanins. In this paper, anthocyanins and their derivatives, which are important factors affecting the color loss of fermented fruit wines, were analyzed, and the physical and chemical methods used at home and abroad to improve the color stability of fruit wine were summarized. This review may provide a certain theoretical basis for the research on the color stability of fruit wine, and promote the development of fruit deep processing industries.
Key words: anthocyanin    fruit wine    color    stability
收稿日期: 2021-07-07 出版日期: 2021-12-25
CLC:  TS 261.4  
基金资助: 国家自然科学基金(32172220);广州市民生科技攻关项目(201903010082)
通讯作者: 孙建霞     E-mail: syliang579@163.com;jxsun1220@163.com
作者简介: 梁舒妍（https://orcid.org/0000-0003-2866-0396），E-mail：syliang579@163.com
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引用本文:

梁舒妍,白卫滨,刘嘉惠,孙建霞. 富含花色苷的发酵型果酒色泽衰减原因及机制分析[J]. 浙江大学学报（农业与生命科学版）, 2021, 47(6): 695-703.

Shuyan LIANG,Weibin BAI,Jiahui LIU,Jianxia SUN. Analysis on the cause and mechanism of color lose of fermented fruit wine rich in anthocyanins. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(6): 695-703.

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http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2021.07.071    或    http://www.zjujournals.com/agr/CN/Y2021/V47/I6/695

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