| 荔枝品种的酿酒适性 |
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| 引用本文： | 牛蕾, 杨幼慧, 梁彩虹, 杨燕开. 荔枝品种的酿酒适性[J]. 中国食品学报, 2006, 6(1): 124-128 |
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| 作者姓名： | 牛蕾 杨幼慧 梁彩虹 杨燕开 |
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| 作者单位： | 华南农业大学食品学院,广州,510642 |
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| 摘 要： | 为充分利用荔枝资源,提高荔枝酒品质,研究了广东省主栽荔枝品种的加工性质、酶解性质和酿酒性能,结果表明:对酿酒品质影响较大的因素是荔枝的香气和糖酸含量,如“仙婆果”、“糯米糍”、“淮枝”和“妃子笑”荔枝清甜香浓,发酵时可赋予果酒典型的荔枝香味;经果胶酶酶解后,榨汁容易,出汁率高,且稳定性好。通过对不同品种荔枝成品酒的品质分析比较,得出“仙婆果”为酿造荔枝酒的最佳品种,“糯米糍”、“淮枝”和“妃子笑”为酿造荔枝酒的优良品种。
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| 关 键 词： | 荔枝酒 荔枝品种 酿酒适性 |
| 文章编号： | 1009-7848(2006)01-0124-05 |
| 修稿时间： | 2005-09-20 |
Brewing Adaptability of Different Species of Lychee |
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| Niu Lei,Yang Youhui,Liang Caihong,Yang Yankai. Brewing Adaptability of Different Species of Lychee[J]. Journal of Chinese Institute of Food Science and Technology, 2006, 6(1): 124-128 |
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| Authors: | Niu Lei Yang Youhui Liang Caihong Yang Yankai |
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| Abstract: | In order to fully utilize lychee resource and improve the quality of lychee wine, the brewing adaptability of different species of lychee were studied. The results showed that the largest factors on lychee wine making were aro- ma, content of sugar and acid. It could be concluded by comparing the quality of different wines that L. chinensis Sonn. cv. Xianpoguo was the best cultivar for wine making. Meanwhile, L. chinensis Sonn. cv. Nuomici, L. chinensis Sonn. cv. Huaizhi and L. chinensis Sonn. cv. Feizixiao were also appropriate for lychee wine making. |
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| Keywords: | Lychee wine Lychee species Brewing adaptability |
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