中国酿造2026，Vol.45Issue(5)：1-6,6.DOI:10.11882/j.issn.0254-5071.2026.05.001
橙酒工艺与风味化学研究进展
Research Progress on the Technology and Flavor Chemistry of'Orange'Wine
摘要
Abstract
'Orange'wine is produced from white grapes using a process similar to red wine's"skin-contact fermentation",belonging to the category of skin-contact white wine.This technique breaks through the traditional white wine model which requires clarification and juice extraction prior to fermentation,resulting in a wine body that combines the structural complexity of red wine with the refreshing characteristics of white wine.In recent years,it has garnered significant attention in both the international market and academic fields.This review systematically summarizes recent advances in key process parameters,sensory and flavor chemical characteristics,and main influencing factors in'orange'wine production,with a particular focus on elucidating the regulatory mechanisms of maceration duration on phenolic and aroma compound profiles.Based on this,the review proposed key directions for future process optimization and chemical analysis,aiming to provide a scientific basis for the precise development and sustainable industrial development of this wine variety.关键词
橙酒/浸皮发酵/感官特性/市场策略Key words
'orange'wine/skin maceration fermentation/sensory characteristics/marketing strategy分类
轻工纺织引用本文复制引用
谢樱萍,潘秋红..橙酒工艺与风味化学研究进展[J].中国酿造,2026,45(5):1-6,6.基金项目
宁夏回族自治区重点研发计划项目(2024BBF01002) （2024BBF01002）
国家现代农业(葡萄)产业技术体系建设专项(CARS-29) （葡萄）
