摘要
以丰水梨、黄金梨、雪梨、水晶梨和莱阳茌梨为材料,对其果实出汁率、糖度、酸度、糖酸比及清汁的T625、A420、亮度、色差和浊度进行了比较,并对所酿梨酒进行了理化分析和感官评价。结果表明:水晶梨出汁率和糖度较高,发酵原酒为金黄色,酒体醇厚,澄清透明,风味典型性明显,为较适合酿酒的品种。
Perry-making characteristics of five pear varieties（Housui,Whangkeumbae,Sydney,Crystal and Bretschncideri） were investigated by means of evaluation of rate of juice yield,brix,acidity,sugar/acid ratio,transparence at 625 nm,absorbance at 420 nm,brightness,color aberration value,turbidity of pear fruit,physico-chemical analysis and sensory evaluation of perry brewed were carried out.Results indicated that the rate of juice yield and brix of crystal pear were high.The raw wine fermented was golden color,clear and transparent,the flavor characteristics of perry was obvious,and was more suitable variety for perry-making.
出处
《食品科技》
CAS
北大核心
2010年第6期129-131,共3页
Food Science and Technology
基金
"十一五"国家科技支撑计划重点项目(2006BAD22B07)
国家梨产业技术体系建设专项
农业部"948"项目(2006-G27-7)
关键词
梨
品种
制酒
适性
pear
variety
perry-making
characteristics
