为了解非葡萄酒类果酒领域的研究现状与发展趋势,该文检索了Web of Science数据库和incoPat专利平台2000—2021年非葡萄酒类果酒相关的文献和专利,并进行了文献和专利数据的可视化分析。非葡萄酒类果酒研究文献中,苹果酒文献发表量居第一位,主要研究方向为苹果品系、发酵菌株、成分和功能性的探究。发酵对非葡萄酒类果酒感官品质的影响是最新的研究热点。专利可视化分析结果表明,苹果酒、桑葚酒和蓝莓酒的专利申请量分列前3位;中国非葡萄酒类果酒专利的申请量居全球首位,占比超过75%。非葡萄酒类果酒生产技术研究方向主要集中于酿造工艺和微生物菌株。
To understand the status and development trend in the field of characteristic fruit wines, all the published papers and patents in Web of Science database and incoPat from 2000—2021, and the visualization research for the literatures and patents were carried out. Among the characteristic fruit wines, literature on apple ciders ranks first, and major research interests are the exploration of apple varieties, fermentation strains, components, and functions. The effects of fermentation on the sensory qualities of characteristic fruit wines are the research hotspot. Visualization analysis of the patents shows that the number of patent applications for cider, mulberry wine, and blueberry wine rank among the top three. China's patent applications rank first in the world, accounting for 75% of all applications. The research interests of fruit wine processing mainly focus on brewing processes and microbial strains.
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