苦荞品种对苦荞配制酒品质的影响

目的:寻找配制酒品质最佳的苦荞品种。方法:考察以3种不同苦荞浸泡出的酒(A、B、C)中的总黄酮、可溶性固形物、总酚含量，抗氧化特性，色差以及透光率，探究不同品种苦荞对酒品质特性的影响。结果:苦荞B的总黄酮、总酚、可溶性固形物含量及DPPH自由基、ABTS自由基清除率均为最佳。色差值表明总黄酮、总酚含量与酒样颜色有一定的显著相关性。浸泡40 d的B1样品中共有49种挥发性物质，相对含量为79.488%,其中酯类16种(相对含量为49.916%),是主要挥发性物质。结论:品种对酒品质影响很大，酒中总黄酮、总酚含量与酒样颜色有一定的显著相关性，浸泡苦荞酒宜选择黑苦荞B。

Effect of different soaking conditions on the quality of tartary buckwheat wine

Objective: This study aimed to find the most appropriate tartary buckwheat variety for soaking wine. Methods: The contents of total flavones, soluble solids, total phenols, antioxidant properties, color difference and light transmittance of three kinds of tartary buckwheat wines (A, B and C) were investigated. The effects of different tartary buckwheat varieties on wine quality characteristics were explored. Results: The contents of total flavone, total phenol, soluble solid and the scavenging rate of DPPH and ABTS free radicals of tartary buckwheat B were the highest. The color difference showed that the content of total flavonoids and total phenols had a significant correlation with the color of wine samples. 49 kinds of volatile substances were found in B1 samples after soaking for 40 days, the relative content was 79.488%, among which 16 kinds of esters (the relative content was 49.916%) were the main volatile substances. Conclusion: The variety The variety of tartary buckwheat influences the quality of the wine significantly. The content of flavonoids and total phenols in the wine has a significant correlation with the color of the wine sample. The optimum variety for black wine is tartary buckwheat B.