摘要
以10个本课题组培育的苹果杂交后代品种(系)果实(‘95-36’‘95-93’‘7-C-102’‘鲁加1号’‘鲁加4号’‘鲁加7号’‘赛金’‘瑞红’‘双阳红’和‘福丽’)和5个生产上的栽培品种果实(‘金冠’‘嘎拉’‘富士’‘华硕’和‘元帅’)为试验材料,评价其酿酒适性。结果如下:不同苹果品种(系)间白兰地酒酿酒特性差异明显,其中,‘鲁加4号’‘赛金’‘瑞红’‘7-C-102’表现出良好的酿酒特性,出汁率、糖度和酸度较高,酿造的苹果白兰地酒澄清透明,果香、酒香良好,酒体协调,纯正无杂,风味典型性明显,可作为苹果白兰地酒加工的优良品种。苹果白兰地酒的各项指标与酿造所用的果汁指标的相关性分析结果表明:苹果白兰地酒的残糖含量、有机酸含量、单宁含量、总色差、吸光值、酒精度分别与果汁的含糖量、有机酸含量、单宁含量、总色差、吸光值呈极显著正相关;苹果白兰地酒的吸光值与果汁的总色差呈极显著正相关。
The brandy-making adaptability of 10 apple hybrid varieties(lines)cultivated by the research group(‘95-36’‘95-93’‘7-C-102’‘Lujia No.1’‘Lujia No.4’‘LujiaNo.7’‘Saijin’‘Ruihong’‘Shuangyanghong’and‘Fuli’)and 5 apple varieties(‘Golden Delicious’‘Gala’‘Fuji’‘Huashuo’and‘Red delicious’)were studied in this experiment.The results show that the characteristics in wine processing of 15 apple cultivars vary greatly.Among the varieties(lines)tested,‘Lujia No.4’‘Saijin’‘Ruihong’and‘7-C-102’are more suitable for brandy-making than others due to the higher rate of juice production,sugar and acidity,and the higher quality of apple brandy.It also shows good quality of fruit and wine aromas,harmonious wine body,good purity and typical flavor,which makes these four varieties(lines)to be excellent in apple brandy processing.The correlation analysis results of the index of apple brandy and the juice index used in brewing show that the residual sugar content,organic acid content,tannin content,total color difference,light absorption value,alcohol content in apple brandy have extremely positive correlation with the sugar content,organic acid content,tannin content,total color difference,light absorption value in apple juice;The absorption value of apple brandy has a very significant positive correlation with the total color difference of apple juice.
作者
赵培磊
王斌
王莉杰
樊晓静
张玉刚
祝军
ZHAO Peilei;WANG Bin;WANG Lijie;FAN Xiaojing;ZHANG Yugang;ZHU Jun(College of Horticulture, Qingdao Agricultural University/Qingdao Key Laboratory of Genetic Development and Breeding in Horticultural Plants, Qingdao 266109, China;Agricultural Service Center of Laixi Guhe Subdistrict Office, Laixi 266611, China)
出处
《青岛农业大学学报（自然科学版）》
2020年第3期165-171,共7页
Journal of Qingdao Agricultural University(Natural Science)
基金
国家重点研发计划项目(2019YFD1001403)
国家现代苹果产业技术体系(CRAS—27)
青岛市民生科技计划项目(19-6-1-60-nsh)
山东省良种工程项目(2019LZGC007)。
关键词
酿酒适性
发酵
白兰地
苹果
adaptability
fermentation
brandy
apple
