摘要
感官评价是判断一款果酒品质好坏的最根本和最直接的方法,本研究主要针对影响猕猴桃果酒感官评价的几个关键因素,如色泽、澄清度和稳定性、口感风味等,在低温发酵的基础上,从酿酒酵母的选择、原材料及不同处理方式、SO_2添加量、发酵程度、猕猴桃果破碎程度和澄清方法等几个方面进行对比分析,比较其对酿酒品质的影响。研究表明,原材料对猕猴桃果酒的风味或风格有着最根本的影响,而合适的酿酒酵母则是对果酒品质的进一步锻造和提升;在带皮发酵或混汁发酵等发酵方式的选择上应该因原材料种类而异;在一定范围内,SO_2添加量对果酒风味的影响不是非常显著,但是过量的SO_2反而容易增加酒体污染的风险;随着发酵的进行,酒精度升高的同时果香味也随之变淡,因此建议发酵4～6d为猕猴桃果酒的最佳发酵时间;对猕猴桃果处理时,进行不完全破碎可以在一定程度上增强果酒的风味和层次感;而在澄清方法上,结合壳聚糖沉淀和微滤膜过滤两种方式,可以显著提高果酒的澄清度和稳定性。本研究旨在为猕猴桃果酒生产提供有意义的借鉴。
Sensory evaluation could judge the quality of fruit wine directly and fundamentally.In this study,the influence of different technical conditions such as yeast selection,raw materials pretreatment,SO2 adding level,fermenting degree,and crushing degree of kiwi fruit etc.on the key factors involved in sensory evaluation including color,clarity,stability and taste etc.were explored.The results revealed that,raw materials had the fundamental influence on the flavor and the style of kiwi fruit wine,and appropriate yeast further upgraded and improved the quality of wine;the selection of different fermenting modes such as unpeeled fruit fermentation and juice-mixed fermentation etc.depended on the species of raw materials;SO2 adding level within certain range had no significant influence on fruit wine flavor,but excessive SO2 would easily enhance the risk of wine body contamination;the increase of alcohol content was accompanied by the fading of fruit aroma,accordingly,4 d to 6 d fermentation was recommended;the incomplete crushing of kiwi fruit could enrich the flavor of fruit wine;and millipore filtration combined with chitosan flocculation would significantly improve the clarity and the stability of fruit wine.This study provided useful reference for kiwi fruit wine production.
作者
胡亚康
何永艳
王发明
HU Yakang;HE Yongyan;WANG Faming(Guangxi Institute of Botany,Chinese Academy of Sciences,Guilin,Guangxi 541006,China)
出处
《酿酒科技》
2019年第1期65-70,共6页
Liquor-Making Science & Technology
基金
国家自然科学基金(地区基金)项目(31560509)
广西自然科学基金项目(2015jjAA30059)
关键词
猕猴桃果酒
感官评价
色泽
澄清度
口感风味
kiwi fruit wine
sensory evaluation
color
clarity
taste and flavor
