摘要
为解决甘蔗果酒香气和酒体单薄问题,该研究比较了蓝莓汁、草莓汁、雪梨汁与甘蔗汁的复配发酵效果,研究了草莓汁与甘蔗汁的配比及其预处理方法对复合果酒的挥发性风味物质、理化指标和感官品质的影响.结果表明,最佳复配原料为草莓,草莓汁与甘蔗汁的体积比为15∶85时,复合果酒的品质最佳,其酒精度、总酸、总酯含量和感官评分分别为9.9％vol、5.90 g/L、0.40 g/L和83.70分.选用果胶酶解-离心联合的预处理方法处理草莓原料制备的草莓甘蔗果酒的酒精度、总酯、总酸含量分别为10.1％vol、0.42g/L、5.70g/L,其挥发性风味物质种类、含量分别为43种、4 021.19 μg/L.感官评分为84.01分,酒体果香浓郁、酸甜爽口、酒体丰满.
Abstract
In order to solve the problems of thin aroma and liquor body of sugarcane wine,the compound fermentation effects of blueberry juice,strawberry juice and pear juice with sugarcane juice was compared.The effects of the strawberry and sugarcane juice ratios and its pretreatment meth-ods on the volatile components,physicochemical indexes and sensory quality of the compound wine were studied.The results showed that strawberry was the optimal compound raw materials.When the volume ratio of strawberry juice and sugarcane juice was 15∶85,the compound wine had the opti-mal quality,and its alcohol content,total acid,total ester contents and sensory score were 9.9％vol,5.90 g/L,0.40 g/L and 83.70,respectively.The al-cohol content,total ester,total acid contents of strawberry-sugarcane wine prepared by pretreatment method of pectin enzymolysis and centrifugation for strawberry raw material were 10.1％vol,0.42 g/L,and 5.70 g/L,the types and contents of volatile flavor substances were 43 and 4 021.19 μg/L,respectively.The sensory score of the wine was 84.01,with fruity,sweet,sour and full body.
基金项目
四川省定向转移支付项目(2022NJZYZF002)
维普
万方数据