摘要
将毛酸浆采取去皮过滤果汁、带皮破碎果汁和去皮破碎果汁3种不同处理方法,然后进行生物发酵加工成果酒,根据果酒的感官指标和理化指标判断其质量。结果发现,3种不同处理对果酒的澄清度影响不明显,带皮发酵果酒比去皮发酵、汁液发酵的果酒酒精度分别高出7.8%vol和28.2%vol;总酸含量高出3.6%和10.3%;可溶性固形物含量提高32.8%和21.5%残糖量下降11.2%和32.8%。以带果皮破碎果汁发酵的果酒最好,酒精转化率高,残糖低,呈浅金黄色,澄清透明,酒体完整,典型性强。
Physalis pubescens L. pulp was obtained with treatment of filtration of juice after peeling, whole fruit crushing, and peeling followed with crushing. Physalis pubescens L. wine was produced by bio-fermentation ofjuice. Quality of Physalis pubescens L. wine was evaluated by sensory and physiochemical indicators. The result showed that three kinds of methods were not significantly differed on clarity of wine. The alcoholicity of whole fruit fermentation was 7.8%vol and 28.2%vol higher than that of filtrated juice and pulp of peeling followed with crushing, the total acid content of whole fruit fermentation was 3.6% and 10.3% higher, respectively, soluble solids content of whole was 32.8% and 21.5% higher, respectively, and the residual sugar content of was 11.2% and 32.8% lower, respectively. The quality of Physalis pubescens L. wine with whole fruit fermentation was the best, with high alcohol conversion rate, low residual sugar content. The wine was light golden yellow, clear and transparent with complete body and typical feature.
出处
《中国酿造》
CAS
北大核心
2011年第8期98-101,共4页
China Brewing
基金
吉林农业科技学院青年基金项目(200801012)
关键词
毛酸浆
原料处理
果酒
质量
Physalis pubescens L
treatments of raw material
wine
quality
