食品与机械2016，Vol.32Issue(12)：108-114,7.DOI:10.13652/j.issn.1003-5788.2016.12.024
催陈方法对白肉枇杷果酒品质的影响
Influence on quality of white pulp loquat wine with different artificial aging technology
摘要
Abstract
To recognize the effect of aging technology on quality of white pulp wine, samples were preprocessed by ultrasonic, microwave and cold and hot treatment.The results showed that the three different aging treatments all could lower total acid slightly and increase chroma of loquat wine,and aging by cold and hot treatment got higher scores than ultrasonic as well as microwave treatment in sensory evaluation.The species of aroma substances detected de-creased while proportion of undetected compounds increased after ag-ing treatment.The highest content were alcohols and esters,hot and cold,ultrasonic and microwave treatment,accounted for 79.8%, 78.3% and 88.97%,respectively,which was less than that of the o-riginal wine 91.24%.Aging treatment increased the proportion of the other aroma components,which was beneficial to enhance the overall aroma of the wine.Alcohols,aldehydes,acids and esters were the main factors influencing quality of wine,and further analysis showed that the scores of aroma were followed by microwave,cold and hot and ultrasonic treatment.Sensory evaluation,principal component a-nalysis and determination of undetected component should be consid-ered to estimate the wine,thus white pulp loquat wine aged by hot and cold treatment was of better quality.关键词
白肉枇杷/果酒/催陈处理/品质形成Key words
white pulp loquat/wine/aging treatment/quality forma-tion引用本文复制引用
袁敏,王巧碧,赵欠,周才琼,吴习宇..催陈方法对白肉枇杷果酒品质的影响[J].食品与机械,2016,32(12):108-114,7.基金项目
重庆市科委项目(编号:cstc2014jcsf-nycgzhA80001) （编号:cstc2014jcsf-nycgzhA80001）
