南方农业学报2013，Vol.44Issue(1)：121-125,5.DOI:10.3969/j:issn.2095-1191.2013.1.121
荔枝酿酒优良单株“皇醉”和“妃醉”初选
Primary selection of new litchi (Litchi chinensis Sonn.) wine brewing cultivars "Huangzui" and "Feizui"
摘要
Abstract
[Objective]This research selected litchi (Litchi chinensis Sonn.) cultivars suitable for wine brewing in order to provide materials for litchi wine varieties breeding. [ Method ] Using litchi seedlings after blossoming and fruiting from Guangzhou Litchi Germplasm as test materials, the single fruit weight per plant, juicing rate, soluble solids content, pH, nutrient composition change during maturation process, and wine brewing quality of the litchi seedlings were analyzed to screen for excellent new wine brewing varieties. The botanical characteristics of selected excellent varieties were then observed. [Result]For "Huangzui" litchi fruit, the average single fruit weight was 22.0 g, flesh rate was 79.7%, juicing rate was 70.07%, and soluble solids content was above 19.0%. Out of 100 g of Huangzui fruit flesh, 0.50 g of acid, 13.82 g of total sugar content, and pH 3.90 were detected. Hence, the brewed liquor flavor was strong, pure, and contained litchi aroma; also, the taste coordination was without acerbity. On the other hand, for "Feizui" litchi fruit, the average single fruit weight was 21.6 g, flesh rate was 74.1%, juicing rate was 63.03%, and soluble solids content was above 18.4%. Out of 100 g of Feizui fruit flesh, 0.30 g of acid, 15.52 g of total sugar, and pH 3.87 were detected. Hence, the brewed liquor flavor was strong and contained litchi aroma; the taste coordination was tasted with slight acerbity. [Conclusion] Huangzui and Feizui fruit juice contained high soluble solids content and high acidity, which belonged to the litchi type with high sugar and acid contents and were suitable for wine brewing. The preliminary selected litchi seedlings were suitable for excellent litchi wine brewing.关键词
荔枝/实生单株/酿酒品种/初选Key words
litchi (Litchi chinensis Sonn.)/ seedling/ wine brewing cultivars/ primary selection分类
农业科技引用本文复制引用
陈洁珍,欧良喜,王丽敏,蔡长河..荔枝酿酒优良单株“皇醉”和“妃醉”初选[J].南方农业学报,2013,44(1):121-125,5.基金项目
国家荔枝产业技术体系资源评价科学家岗位项目(nycytx-32) （nycytx-32）
农业部农作物种质资源保护项目(NB2011-2130135-14) （NB2011-2130135-14）
农业部热带作物种质资源保护项目(11RZZY-21) （11RZZY-21）
广东省科技厅农业攻关项目(2011B020304001) （2011B020304001）
