不同浸提方式对红枣酒品质的影响

该研究使用热水、果胶酶、微波和微波辅助果胶酶4种浸提方式浸提红枣后发酵红枣酒，利用旋转蒸发仪及密度瓶、色度仪、电子鼻和电子舌等仪器分别对上述4 种红枣酒的酒精度、色度、风味和滋味进行分析，并使用主成分分析法（PCA）评价比较4种不同浸提方式发酵红枣酒的整体品质。结果表明，不同浸提方式发酵红枣酒的整体品质差异显著（P＜0.05）。采用微波辅助果胶酶浸提发酵红枣酒与热水浸提发酵红枣酒的酒精度最高，分别为12.71%vol和12.84%vol；采用微波辅助果胶酶浸提发酵的红枣酒色泽最为黄亮，芳香类物质含量最高而萜类物质含量最少，苦味及其后味与涩味及其后味在四种红枣酒中最淡，极差分别为2.00、1.39、3.36和4.69，各项指标上均优于其他3种浸提方式发酵的红枣酒。

Effect of different extraction methods on the quality of jujube wine

Fermented jujube wine was made after four extraction ways including hot water, pectinase, microwave, pectinase assisted with microwave. The alcohol content, colour, flavor and taste of fermented jujube wine were detected by rotary evaporator, chromatometer, electronic nose and electronic tongue, respectively. Moreover, the principal component analysis (PCA) was applied to evaluate the overall quality of fermented jujube wine extracted by four different ways. Results showed that significant difference was found in the overall quality of fermented jujube wine extracted by different methods (P＜0.05). Among the four extraction methods, the fermented jujube wines extracted by pectinase assisted with microwave and water had the highest alcohol content of 12.71%vol and 12.84%vol, respectively. The fermented jujube wine extracted by pectinase assisted with microwave had the yellow- brightest color, the most aromatic substances and the least terpenoid content. The wine had the weakest bitter taste and its aftertaste and astringency and its aftertaste, with the range of 2.00, 1.39, 3.36 and 4.69, respectively. The indexes of the jujube wine extracted by pectinase assisted with microwave were better than other three kinds of fermented jujube wine.