魏 昭^1*，靳雅楠¹，王 权¹，吴 蕊²，张爱学¹，白 敬³

（1.衡水市综合检验检测中心，衡水053000；2.衡水市质量和标准化研究院，衡水053000；3.河北科技大学食品与生物学院，石家庄050018）

摘要：目前，发酵枣酒的关注度越来越高，但持续性研究较少。该文综述了影响发酵枣酒品质的因素：原料、发酵流程、发酵剂、澄清技术和品质评价指标等，分析了现有研究内容，提出了对应的改进方法，并对提升发酵枣酒品质的研究方向进行了展望，旨在为改善发酵枣酒品质、提高枣产业经济价值、助力乡村振兴提供参考。

关键词：发酵枣酒；原料；发酵工艺；品质评价

中图分类号：TS262.7 文献标识码：A 文章编号：1674-506X（2025）02-0112-0006

Research Status and Prospect of Fermented Jujube Wine

WEI Zhao^1*, JIN Yanan¹, WANG Quan¹, WU Rui², ZHANG Aixue¹, BAI Jing³

(1.Hengshui Comprehensive Inspection and Testing Center, Hengshui 053000, China；

2.Hengshui Quality and Standardization Research Institute, Hengshui 053000, China；

3.School of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)

Abstract: At present, more and more attention has been paid to fermented jujube wine, but there are few ongoing studies. This paper reviewed factors affecting the quality of fermented jujube wine: raw materials, fermentation process, starter, clarification technology and quality evaluation indexes. The existing research contents were analyzed, the corresponding improvement methods were put forward, and the research direction of improving the quality of fermented jujube wine was measured. The purpose is to provide reference for improving the quality of fermented jujube wine, enhancing the economic value of jujube industry and helping to revitalize the countryside.

Keywords: fermented jujube wine; raw materials; fermentation technology; quality evaluation

doi: 10.3969/j.issn.1674-506X.2025.02-015