中外葡萄与葡萄酒Issue(1)：74-80,7.DOI:10.13414/j.cnki.zwpp.2024.01.010
不同加强节点对'宝石解百纳'利口酒品质的影响
Effect of Different Fortified Points on Quality of'Ruby Cabernet'Liqueur
摘要
Abstract
'Ruby Cabernet'grape was used as raw material,and three groups of fermentation liquid with residual sugar content of 156,126,96 g·L-1 were set,'Ugni Blanc'brandy as the base wine,the liquor samples of 22%,20%and 18%(Vol)were prepared with the fermented liquor of different sugar levels.The volatile aroma components were detected by the combined technique of solid-phase microextraction,gas chromatography-mass spectrometry,and effects of different fortified points on the physicochemical properties and sensory quality of'Ruby Cabernet'liqueur were investigated.The results showed that the fermentation of'Ruby Cabernet'was terminated when total sugar was 96 g·L-1,which had little difference with the ideal target point.The total sensory scores of treatments of low residual sugar and low alcohol content(96 g·L-1,18%alcohol content)and medium residual sugar and low alcohol content(126 g·L-1,18%alcohol content)were relatively high,and the low residual sugar and low alcohol content combination scored the highest in aroma elegance and texture coordination.A total of 41 volatile aromas were detected,including two kinds of C6 alcohols,five kinds of higher alcohols,three kinds of acetate esters,thirteen kinds of ethyl fatty acids,six kinds of other esters,four kinds of terpenes;two kinds of acids and furan aldehydes respectively;one kinds of phenol,aldehydes and lactones respectively.In this study,the fortified technology of high quality liqueur was initially verified,and the volatile aroma composition of'Ruby Cabernet'liqueur was defined,which provided a reference for the research and development of domestic liqueur technology.关键词
'宝石解百纳'利口酒/残糖-酒精度加强节点/感官品质/挥发性香气Key words
'Ruby Cabernet'liqueur/residual sugar-alcoholic fortified points/sensory quality/volatile aroma分类
轻工纺织引用本文复制引用
师旭,李长征,谷翔昕,王海绮,乔岩,李福东,于庆泉..不同加强节点对'宝石解百纳'利口酒品质的影响[J].中外葡萄与葡萄酒,2024,(1):74-80,7.基金项目
河北省创新能力提升计划项目(20527102D) （20527102D）
