低(脱)醇葡萄酒研究现状与发展趋势分析

Analysis of research status and development trends of low-alcohol and dealcoholized wines

中文关键词:  低醇葡萄酒  脱醇葡萄酒  脱醇技术  文献计量

英文关键词:low-alcohol wine  dealcoholized wine  dealcoholizing techniques  bibliometrics

中文摘要:

      目的 系统梳理低(脱)醇葡萄酒领域的研究现状、技术演进与发展趋势。方法 采用文献计量学方法, 对1980—2025年间中国知网和Web of Science核心合集数据库中的相关文献进行统计分析, 从发文量、国家/机构合作、研究热点等维度开展可视化研究, 并综述减压蒸馏法、旋转锥柱法、反渗透膜法、真空蒸馏法等主流脱醇技术的原理、特点及应用现状。结果 低(脱)醇葡萄酒领域发文量近年来呈显著增长趋势, 美国、西班牙为核心发文国家, 国际合作紧密, 最高科学研究委员会、网络生物医学研究中心、加州大学等为核心研究机构; 当前研究热点集中在酿造工艺与参数优化、风味品质与稳定性提升等方面, 传统热处理与新型膜技术脱醇各有优劣, 均难以兼顾乙醇脱除与香气保留的双重目标。结论 低(脱)醇葡萄酒契合健康消费趋势, 未来需围绕脱醇技术优化、风味品质调控、产品稳定性提升等方向开展研究, 本研究结果可为低(脱)醇葡萄酒产业高质量发展提供理论依据和技术支持。

英文摘要:

      Objective To systematically sort out the research status, technological evolution and development trends in the field of low-alcohol and dealcoholized wines. Methods Using bibliometric methods, a statistical analysis was conducted on relevant literature in the core collection databases of China national knowledge infrastructure and Web of Science from 1980 to 2025. Visual research was carried out from the dimensions of publication volume, national/institutional cooperation and research hotspots, and the principles, characteristics and application status of mainstream dealcoholization technologies such as reduced pressure distillation, spinning cone column, reverse osmosis and vacuum distillation were reviewed. Results The number of publications in the field of low-alcohol and dealcoholized wines had shown a significant growth trend in recent years. The United States and Spain were the core publishing countries with close international cooperation, and institutions such as the Spanish National Research Council, the Center for Biomedical Research in Red and the University of California were the core research institutions. Current research hotspots focused on brewing technology and parameter optimization, flavor quality and stability improvement, etc. Both traditional thermal treatment and new membrane technology dealcoholization had their own advantages and disadvantages, and it was difficult to balance the dual goals of ethanol removal and aroma retention. Conclusion Low-alcohol and dealcoholized wines are in line with the health consumption trend. In the future, research should be carried out around dealcoholization technology optimization, flavor quality regulation, product stability improvement and other directions. The results of this study can provide theoretical basis and technical support for the high-quality development of the low-alcohol and dealcoholized wine industry.