食品与发酵工业 >

2026 , Vol. 52 >Issue 14: 446 - 456

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044791

综述与专题评论

无醇酒品类及工艺研究进展

  • 王玉婷 ,
  • 毛振宇 ,
  • 贾俊杰 ,
  • 王嘉丽 ,
  • 何卓 ,
  • 陈峙霖 ,
  • 何浩威 ,
  • 卢伟 ,
  • 陈垚 ,
  • 周科宇 ,
  • 秦昊然
展开
  • 1(四川轻化工大学 食品与酿酒工程学院,四川 宜宾, 644000)
    2(泸州老窖股份有限公司(国家固态酿造工程技术研究中心),四川 泸州, 646000)
第一作者:硕士研究生(毛振宇工程师为通信作者,E-mail:maozy@lzlj.com)

收稿日期: 2025-10-12

  修回日期: 2025-11-27

  网络出版日期: 2026-08-21

收起

Research progress on non-alcoholic beverage categories and production technologies

  • WANG Yuting ,
  • MAO Zhenyu ,
  • JIA Junjie ,
  • WANG Jiali ,
  • HE Zhuo ,
  • CHEN Shilin ,
  • HE Haowei ,
  • LU Wei ,
  • CHEN Yao ,
  • ZHOU Keyu ,
  • QIN Haoran
Expand
  • 1(School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China)
    2(Luzhou Laojiao Co., Ltd.(National Engineering Research Center of Solid-State Brewing), Luzhou 646000, China)

Received date: 2025-10-12

  Revised date: 2025-11-27

  Online published: 2026-08-21

Fold

摘要

在我国“促进健康消费专项行动”的背景下,无醇酒作为一类酒精度低、适口性好的饮料酒广受关注。研究介绍了无醇啤酒、无醇葡萄酒及无醇龙舌兰酒的工艺特点及研究现状。脱醇技术是无醇酒生产中的关键环节,各类无醇酒工艺差异显著。无醇啤酒根据脱醇技术的实际操作特点进行物理或生物脱醇,无醇葡萄酒则按发酵阶段进行脱醇。将脱醇工艺与风味补偿技术结合,最终保留酒体酿造过程中的丰富香气,生产出低醇甚至无醇的健康饮品酒。

关键词： 无醇酒; 无醇啤酒; 生产工艺; 脱醇技术; 风味补偿技术

本文引用格式

王玉婷 , 毛振宇 , 贾俊杰 , 王嘉丽 , 何卓 , 陈峙霖 , 何浩威 , 卢伟 , 陈垚 , 周科宇 , 秦昊然 . 无醇酒品类及工艺研究进展[J]. 食品与发酵工业, 2026 , 52(14) : 446 -456 . DOI: 10.13995/j.cnki.11-1802/ts.044791

Abstract

Against the backdrop of China's “Special Action for Promoting Healthy Consumption”, non-alcoholic beverages, characterized by low alcohol content and good palatability, have attracted widespread attention.Therefore, the technological characteristics and current research status of non-alcoholic beer, non-alcoholic wine and non-alcoholic tequila are reviewed.Dealcoholization technology is a key step in the production of non-alcoholic beverages, with significant variations in processes across different types.Non-alcoholic beer undergoes physical or biological dealcoholization based on the operational characteristics of the techniques applied while non-alcoholic wine is dealcoholized according to the fermentation stage.By integrating dealcoholization process with flavor compensation techniques, the rice aromas developed during brewing are ultimately preserved, resulting in the production of healthy beverages with low or even no alcohol content.

Key words： non-alcohol beverage; non-alcoholic beer; production process; dealcoholization technology; flavor compensation technology

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