| 原料处理方法对毛酸浆发酵果酒质量的影响 |
| |
| 引用本文： | 姜晓坤,牛春艳,李扬,李刚.原料处理方法对毛酸浆发酵果酒质量的影响[J].中国酿造,2011(8). |
| |
| 作者姓名： | 姜晓坤 牛春艳 李扬 李刚 |
| |
| 作者单位： | 1. 吉林农业科技学院,吉林吉林,132101
2. 吉林省农业科学院,吉林长春,130033 |
| |
| 基金项目： | 吉林农业科技学院青年基金项目(200801012) |
| |
| 摘 要： | 将毛酸浆采取去皮过滤果汁、带皮破碎果汁和去皮破碎果汁3种不同处理方法,然后进行生物发酵加工成果酒,根据果酒的感官指标和理化指标判断其质量.结果发现,3种不同处理对果酒的澄清度影响不明显,带皮发酵果酒比去皮发酵、汁液发酵的果酒酒精度分别高出7.8％vol和28.2％vol:总酸含量高出3.6％和10.3％;可溶性固形物含量提高32.8％和21.5％残糖量下降11.2％和32.8％.以带果皮破碎果汁发酵的果酒最好,酒精转化率高,残糖低,呈浅金黄色,澄清透明,酒体完整,典型性强.
|
| 关 键 词： | 毛酸浆 原料处理 果酒 质量 |
Effect of different treatments of raw material on quality of Physalis pubescens L.wine |
| |
| JIANG Xiaokun,NIU Chunyan,LI Yang,LI Gang.Effect of different treatments of raw material on quality of Physalis pubescens L.wine[J].China Brewing,2011(8). |
| |
| Authors: | JIANG Xiaokun NIU Chunyan LI Yang LI Gang |
| |
| Affiliation: | JIANG Xiaokun1,NIU Chunyan1,LI Yang1,LI Gang2(1.Jilin Agricultural Science and Technology College,Jilin 132101,China,2.Jilin Academy of Agricultural Sciences,Changchun 130033,China) |
| |
| Abstract: | Physalis pubescens L.pulp was obtained with treatment of filtration of juice after peeling,whole fruit crushing,and peeling followed with crushing.Physalis pubescens L.wine was produced by bio-fermentation of juice.Quality of Physalis pubescens L.wine was evaluated by sensory and physiochemical indicators.The result showed that three kinds of methods were not significantly differed on clarity of wine.The alcoholicity of whole fruit fermentation was 7.8%vol and 28.2%vol higher than that of filtrated juice an... |
| |
| Keywords: | Physalis pubescens L treatments of raw material wine quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
