| 草莓酒发酵过程中成分组成及色度变化 |
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| 引用本文： | 孔繁东,安家彦,孙浩,卢明春,许智超.草莓酒发酵过程中成分组成及色度变化[J].酿酒科技,2000(5):80-82. |
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| 作者姓名： | 孔繁东 安家彦 孙浩 卢明春 许智超 |
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| 作者单位： | 大连轻工业学院,辽宁,大连,116001 |
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| 摘 要： | 采用接种发酵和自然发酵,测定发酵期间成分组成和色度变化对草莓酒品质的影响。结果表明,草莓酒中花青苷含量很少,酒体色泽主要由聚合反应产生的聚合色素形成,发酵过程中伴随褐变反应;发酵过程酸度、ｐＨ变化不大,Ｖｃ含量在发酵过程中损失很小,但在陈酿过程中损失过快,酒体呈暗红色。
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| 关 键 词： | 果酒 草莓酒 色度 发酵 组成 |
| 文章编号： | 1001-9286(2000)05-0080-03 |
| 修稿时间： | 2000年2月4日 |
Changes of the Compositions and Color of Strawberry Wine During the Fermentation |
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| KONG Fan-dong,AN Jia-yan,SUN Hao,LU Ming-chun,XU Zhi-chao.Changes of the Compositions and Color of Strawberry Wine During the Fermentation[J].Liquor-making Science & Technology,2000(5):80-82. |
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| Authors: | KONG Fan-dong AN Jia-yan SUN Hao LU Ming-chun XU Zhi-chao |
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| Abstract: | The changes of the compositions and color of strawberry wine during the fermentation which influenced the quality of strawberry wine,were determined.During brewing strawberry wine,the anthocyanin degraded rapidly,the color of wine were formed by pigment of polymerization and the browning took place.There were no evident changes of acidity and pH,and the levels of Vc lost very fast during the fermentation.The color of strawberry wine is dark red. |
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| Keywords: | wine strawberry wine color fermentation composition |
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