基于模糊综合评判苹果酒感官评价的研究

构建了苹果酒的模糊综合评判模型,采用权重分配方案和乘法算子,综合考察了影响苹果酒品质的色泽、香气、滋味和风格等因素,弥补了传统感官品评普遍采用的加权平均法、总分法等的缺陷,减少了人为主观因素对评判的影响,使评判结果更为准确和科学,对优质苹果酒的研究开发和科学评价具有重要的指导意义。（孙悟）     

苹果酒中试生产工艺技术的研究

在小试试验基础上,确定苹果酒酿造最佳工艺流程及最佳工艺条件参数,并进行中试生产,确定了中试生产的关键生产技术参数。     

Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium Sorbate

ABSTRACT: Consumer preference and acceptance sensory tests and volatile flavor analyses of apple cider (irradiated and pasteurized with potassium sorbate) were conducted in 2001 (599 panelists) and 2002 (577 panelists). In 2001, irradiated cider was preferred at 2 locations, whereas at the other 2 locations, neither sample was preferred. In 2002, the acceptability rating was 6.24 for irradiated cider and 6.41 for pasteurized cider, rating on a 7-point hedonic scale (1 = dislike very much; 7 = like very much). Acceptability of the pasteurized cider was significantly higher at 1 location. In both years, ciders with higher levels of esters and other compounds typical of apple flavor had higher preference and acceptability ratings.     

起泡苹果酒的酿造及最佳工艺参数的研究

研究了起泡苹果酒的酿造工艺,通过发酵试验选出了最佳酵母“champagne”。同时对苹果原酒的脱苦及产气进行了探讨,并应用模糊数学对其结果进行感官评判。结果表明：添国0.3%的活性炭脱苦效果最好,原酒中加糖量为16g/L音,成品酒中的含气最佳为0.40MPa。     

苹果果酒的澄清研究

利用壳聚糖、明胶、蛋清液三种澄清剂对苹果发酵原酒进行初步的澄清实验,并对处理后苹果酒的吸光光度值、透光率、酒度、酸度和残还原糖量进行了测定,比较了其澄清效果。结果表明:蛋清液是最好的澄清剂,其澄清度高且用量适中,明胶的处理效果稍差,但用量极少,二者均具有工业应用的价值,壳聚糖处理后的果酒虽然达到了实验中的最高澄清度,但用量较大,工业应用价值不大。     

Sensory wheels: A statistical technique for comparing QDA panels—application to virgin olive oil

The classic sensory wheel is used and modified to improve the objectivity and predictability of its conclusions concerning the best clusters of attributes. The full procedure was applied to 45 virgin olive oil samples representative of the most important producer countries and the main varieties marketed. The samples were evaluated by four different panels—Spanish, Italian, Dutch and British—these being representatives of traditional and potential consumers of this foodstuff. Altogether each sample was initially characterised by 86 sensory attributes. The relationships between sensory attributes are interpreted during the refinement process. Directions which promise to improve the EC standard on the sensory quality of olive oil are also given.     

Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares Regression

ABSTRACT: Sensory properties of 5 strawberry varieties were related to gas chromatography/olfactometry (GC/ O) analysis using partial least squares regression (PLS). The sour and green sensory aspects were strongly associated with titratable acidity, hexanal, and E-2 hexenal. The caramel/sweet character was differentiated from the strawberry/fruity character by its stronger association with Furaneol, which had a high score in the 2nd PLS dimension. The sensory scores for peach and the GC/O ratings for the peach-like lactones were also associated. The fruity sensory scores and the floral sensory scores were not well correlated with compounds having fruity or floral character. This lack of relationship could partially be explained by covariance among the sensory ratings for the samples.     

Aromatic Profile of Ciders by Chemical Quantitative,Gas Chromatography‐Olfactometry,and Sensory Analysis

Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2‐phenylethanol, ethyl esters such as 2‐methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2‐phenylethyl acetate, 4‐ethyl guaiacol, and 4‐ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4‐ethyl guaiacol and 4‐ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.     

苹果酒影响品质因素与发展前景

系统分析了影响苹果酒品质的因素及其发展前景。     

利用吸附树脂处理苹果酒

提出并研究了吸附树脂澄清苹果酒的新工艺 ,选出了合适的吸附树脂及其再生方法。结果表明 ,在 5种树脂中A 4 3和H 5的效果较好 ,处理后苹果酒的脱色率达到 2 8% ;树脂用 90℃ ,质量分数 0 5 %NaOH溶液再生可恢复原有吸附水平 ;吸附树脂对苹果酒中没食子酸存在定量吸附关系 ,可用弗伦特利希 (Freundlich)方程式描述 ;吸附树脂可以有效去除苹果酒中的可溶性蛋白质和酚类物质。     

苹果酒融合子综合性能的酵母优选研究

采用原生质体融合技术构建的增香型苹果酒酵母融合子P6、W1、W12、W38和3#菌株,全面研究了其发酵性能、抗逆性、凝聚性和海藻糖积累能力等性能指标,并得到了一株优良的苹果酒酵母融合子,为优质苹果酒的酿造和高品质专用苹果酒活性干酵母(Alcohol-fermention Active Dry Yeast,AADY)的研究和开发提供了理论依据。     

以浓缩苹果汁酿造的苹果酒挥发性香气成分分析

采用固相微萃取法(SPME)提取苹果酒中的香气成分,然后利用GC-MS对苹果酒香气成分进行了鉴定分析,共分离得出30种香气成分,鉴定出了27种香气的化学成分,约占色谱流出组分总峰面积的93.83%,其中苹果酒香气成分中相对含量较高的高级醇类有2-甲基-1-丁醇(46.21%),2,3-丁二醇(11.8%),苯乙醇(10.84%),3-呋喃乙醇(1.86%),4-羟基苯乙醇(0.37%)等;酯类有乙酸乙酯(1.14%),软脂酸乙酯(4.73%),丁二酸单乙酯(3.09%),辛酸乙酯(0.76%),己酸乙酯(0.52%)等.     

苹果酒的浑浊原因和澄清技术研究

本文综述了苹果酒产生浑浊的原因,总结了生产中常用的澄清方法。浑浊原因包括由果胶、蛋白质、单宁引起的浑浊以及生物性浑浊。苹果酒经过下胶澄清、沉降、过滤三道工序可达到较好的澄清效果,生产符合要求的苹果酒产品。     

浅述干型,半干型苹果酒的研制

利用丰富的苹果原料 ,全汁发酵而成的苹果酒 ,属果酒。就干型、半干型苹果酒的研制、开发过程进行了论述 ,并阐述苹果发酵酒的生产工艺     

Chemometric Analysis for the Detection of Biogenic Amines in Chilean Cabernet Sauvignon Wines: A Comparative Study between Organic and Nonorganic Production

In this work, the presence of biogenic amines (BAs) was correlated with the type of wine grape culture (traditional or organic) and their concentration in the different stages of winemaking (must, alcoholic fermentation [AF] and malolactic fermentation [MLF]). The formation of BA occurred mainly during MLF in which the percentages for putrescine, cadaverine, phenylethylamine, histamine, and tyramine were 100%, 70%, 13%, 61%, and 44% for the wines produced with traditional grapes and 100%, 94%, 25%, 88%, and 13% for the wines produced with organic grapes, respectively. In general, these latter wines exhibited a lower concentration of total amines. The principal component analysis and partial least-square discriminate analysis indicated that the generation of BA has a certain behavioral pattern in the wines analyzed, which is associated with the different stages of wine production and with the type of culture (traditional or organic) used in the wine grapes. Practical Application: Chemometrics tools can be useful as a method of characterization and classification in a global overview of the process variables involved in the development of toxic chemicals in foods, such as the production of BA in wine.     

不同馏分清香型白酒感官质量与风味构成相关性分析

对不同馏分酒进行风味物质变化差异分析发现,乙酸乙酯含量在蒸馏前期较高,随后迅速降低并稳定,而乳酸乙酯、乳酸和乙酸等风味成分含量随着蒸馏的进行不断上升,高级醇类物质呈现下降趋势,二米查酒中醇酯比、酸酯比和乙乳比均大于大米查同段馏分酒。通过感官品评发现,在大米查中第3段馏分酒复合酯香最好,第5段馏分酒绵甜口感最好;二米查中第2段馏分酒复合酯香最好,第4段馏分酒绵甜口感最好。结合主成分分析发现,乙酸乙酯等风味物质对清香型白酒蒸馏前期的馏分酒质量具有较大贡献率,对酒体质量具有较大影响;乳酸乙酯等风味物质对蒸馏后期的馏分酒质量均具有较大贡献率,对酒体质量影响较大。     

苹果酒原料及酵母对酿造的影响

以红富士苹果和浓缩果汁为原料酿造苹果酒。加入亚硫酸(120mg／L)于苹果汁中，24h后90％以上的游离SO2变为结合态，此后波动不大。研究显示，1．5‰的皂土澄清效果最好；鲜汁的产酒率明显高于浓缩汁，酒液中可溶性固形物和还原糖少。果酒酵母1#的产酒率最高，残糖最少，挥发酸最少，而且滴定酸、pH的变化幅度较少。与浓缩果汁相比，鲜果汁酿造的酒中含有的香气成分如活性戊醇 异戊醇、正戊醇、正己醇、苯乙酸乙酯较多。     

苹果酒的酶促与非酶促氧化褐变研究

通过对苹果、苹果酒中酚类物质、多酚氧化酶(PPO)的测定表明,氧化褐变贯穿苹果酒生产的始终;酶促氧化在苹果酒生产加工前期占优势,非酶促氧化则一直存在。以(-)-表儿茶素为例,实验中比较了这2种氧化褐变,酶促氧化反应速率是非酶促氧化的约800倍,酶促褐变程度(1.5731/120min)也远大于非酶促褐变(0.4742/316h),且两者的氧化产物也有所不同。苹果酒的氧化褐变是酶促氧化与非酶促氧化综合作用的结果。     

苹果酒发酵过程中酵母对氨基酸利用的研究

对酵母J00的氨基酸利用特性进行了研究，确定出该酵母对各种氨基酸和NH_4~+的需要范围。通过调整苹果浓缩汁中的氨基酸含量，并分析氨基酸对酵母发酵代谢产物的影响，发现当果汁中氨基酸及NH_4~+的组成为：NH_4~+(120mg／L)、组氨酸(30mg／L)、苯丙氨酸(30mg／L)、缬氨酸(35mg／L)、异亮氨酸(30mg／L)、亮氨酸(10mg／L)、天门冬氨酸(160mg／L)、苏氨酸(1000mg／L)、谷氨酸(45mg／L)、甘氨酸(5mg／L)、丙氨酸(25mg／L)、蛋氨酸(15mg／L)、酪氨酸(15mg／L)、赖氨酸(45mg／L)、精氨酸(25mg／L)、天门冬酰胺(30mg／L)时，各种氮源的比例比较合适，使酵母发酵过程较优，可增加乙醇产率，提高总糖利用率，同时可以达到降低高级醇生成量的目的。