| 超高压人工催陈新鲜山楂酒的研究 |
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| 引用本文： | 张峻松,徐如彦,张文叶,赵光远.超高压人工催陈新鲜山楂酒的研究[J].酿酒,2006,33(6):101-103. |
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| 作者姓名： | 张峻松 徐如彦 张文叶 赵光远 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,郑州,450002
2. 徐州卷烟厂,徐州,400014 |
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| 基金项目： | 郑州轻工业学院校科研和教改项目 |
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| 摘 要： | 研究了超高压处理对新鲜山楂酒的影响,对超压处理后山楂酒的主要物理化学指标、感官评价和风味成分等变化进行了检测。结果表明:超高压处理对山楂酒有明显催陈作用,在400Mpa超高压处理的产品与对照样相比,酒体变得陈香明显加强,口感柔和协调,更加饱满。
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| 关 键 词： | 山楂酒 超高压处理 催陈 风味成分 |
| 文章编号： | 1002-8110（2006）06-0101-03 |
| 收稿时间： | 2006-08-17 |
| 修稿时间： | 2006年8月17日 |
Study on the Accelerating Fruit Hawthorn Wine by Ultra High Pressure |
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| ZHANG Jun-song,XU Ru-yan,ZHANG Wen-ye,ZHAO Guang-yuan.Study on the Accelerating Fruit Hawthorn Wine by Ultra High Pressure[J].Liquor Making,2006,33(6):101-103. |
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| Authors: | ZHANG Jun-song XU Ru-yan ZHANG Wen-ye ZHAO Guang-yuan |
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| Affiliation: | 1. SchoolofFood and Bioengineening, Zhengzhou Institute of light Industry, Zhengzhou 450002, henna, China; 2, Xuzhou Cigarette Factory, Zhangjiakou 400014, Jiangsu, China |
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| Abstract: | The effects of the ultra high pressure treatment on quality of Hawtho-rn wine were studied.The flavor compounds of the sample were analyzed and the variation of physical-chemical properties and organoleptic evaluation were examined in this paper.The results showed that the ultra high pressure treatment could accelerate wine aging.400MPa ultra-high pressure treated Hawthorn wine becomes stronger and softer with obvious mature fragrance contrast to control sample. |
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| Keywords: | Hawthorn Wine Ultra High Pressure Treatment Accelerating Aging Flavor Compounds |
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