Study on the Quality of Five Main Mulberry Varieties in Sichuan and the Characteristics of Fermented Fruit Wine
In order to analyze the differences in brewing mulberry wine using different varieties of mulberry raw materials,and study the influence of different mulberry varieties on the quality of mulberry wine,five types of mulberries mainly produced in Sichuan province(seedless Da Shi,Yunsang No.2,Jialin Sanshi,Qili Jingsang,Hongguo No.2)were used as the research objects,the differences in solid-acid ratio,single fruit weight,total polyphenols,organic acids and other indicators of five kinds of mulberry fruits were analyzed,the changes in pH,soluble solids,anthocyanins,total polyphenols and major organic acids of different mulberry varieties during the fermentation process of fruit wine were studied.The results showed that seedless Dashi had higher soluble solids,solid-acid ratio,and total polyphenol content,the content of titratable acids was moderate,and the content of organic acids was rich.During the fermentation process,the contents of the nine organic acids varied greatly.The glacial acetic acid content in Hongguo No.2 wine accounted for 69.1%of the total organic acid content,and the sour taste was prominent.The content of organic acids in seedless Dashi fermented wine was moderate,and the taste was harmonious.Its L*,a*,and b* were 0.38,1.68,and 0.63 respectively.Its color was brighter than others,making it more suitable as a raw material for fermented mulberry wine.The research results provide certain data reference for the selection of raw materials for mulberry wine.
万方数据
维普
