原料品种和制浆方法对枣酒多酚含量和感官品质的影响

为了探讨枣品种和制浆方法对枣酒多酚含量以及感官品质的影响,在固定基本发酵工艺和配方的前提下,以7种红枣、2种制浆方法进行枣酒酿制,分析多酚含量和感官指标,研究原料和制浆方法对枣酒多酚含量及感官品质的影响。陕西陕北狗头枣、山东日照枣、山西太行山枣、山西柳林摊枣、河南灵宝枣、河北金丝小枣和新疆和田枣所酿枣酒的多酚含量和感官评分依次平行降低;低温烘干粉碎后调浆比直接打浆明显有利于提高枣酒的多酚含量和感官品质。结果表明,原料选择和制浆方法对枣酒多酚含量和感官品质具有不容忽视的影响;枣酒多酚含量与感官品质显著正相关。

Effects of jujube varieties and pulping methods on polyphenol contents and sensory qualities of jujube wines

Determine the effects of jujube varieties and pulping methods on polyphenol contents and sensory qualities of jujube wines.With no change on the basic fermention technology and formula,7 varieties of jujubes and 2 pulping methods were used to evaluate the effects jujube varieties and pulping methods on polyphenol contents and sensory qualities of jujube wines.The polyphenol contents and total sensory scores of the jujube wines were decreased parallelly in the order of NW-Shaanxi Goutou jujube,Shandong Rizhao jujube,Shanxi Taihang Montain jujube,Shanxi Liulin jujube,Henan Lingbao jujube,Hebei Jinsi jujube and Xinjiang Hetian jujube.Compared with directly pulping method,the BSALT（breaking and soaking after low-temp drying） pulping method could evidently increase the polyphenol contents and sensory qualities of jujube wines.The results shown that there were remarkable effects of jujube varieties and pulping methods on polyphenol contents and sensory qualities of jujube wines.The polyphenol content was positively and significantly correlated with the sensory quality of jujube wine.