期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2018
卷号：10
期号：2
页码：279-290
DOI：10.17508/CJFST.2018.10.2.19
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：Fruit wines production has been growing steadily in recent years, and its market potential is strong, which correlates with the demand for and development of new functional products. Likewise, the production of fruit wines has become an integrated component of fruit processing industry, often compensating for post-harvest losses. Fruit wines represent a value-added fruit product. They contain nutritionally important components like minerals and antioxidants, as well as aromatic nuances typically from the fruits used. The paper gives a general overview of the production of fruit wines with a particular emphasis on the quality of fruit to be used for wine processing, as well as fermentation and post-fermentation processes.
关键词：fruit wines; fruit quality; organic foods; fermentation; functional foods
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