| 枣汁浸提方法比较及对枣酒品质的影响 |
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| 引用本文： | 郑佩,林勤保.枣汁浸提方法比较及对枣酒品质的影响[J].酿酒科技,2006(3):24-27. |
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| 作者姓名： | 郑佩 林勤保 |
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| 作者单位： | 山西大学现代化学研究所,山西,太原,030006 |
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| 基金项目： | 山西省青年科技基金（20041030）. |
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| 摘 要： | 比较了热水浸提、果胶酶酶解浸提和微波浸提法对红枣浸提的差异．及对枣汁发酵酒的影响。结果表明，90℃热水浸提，浸提液发酵酒颜色呈枣红色，杂油醇含量最高，有浓郁枣香，但苦昧重；果胶酶酶解浸提。浸提液还原糖含量最高，利于发酵，但发酵酒的甲醇含量过高；微波强化浸提，浸提时间和发酵时间最短，所得枣酒的乙酸乙酯含量最高，且有特殊香味。（孙悟）
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| 关 键 词： | 红枣 浸提方法 枣酒 |
| 文章编号： | 1001-9286(2006)03-0024-04 |
| 收稿时间： | 2005-12-30 |
| 修稿时间： | 2005年12月30 |
Comparison of Extraction Methods of Date Juice & Their Effects on Date Wine Quality |
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| ZHENG Pei,LIN Qin-bao.Comparison of Extraction Methods of Date Juice & Their Effects on Date Wine Quality[J].Liquor-making Science & Technology,2006(3):24-27. |
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| Authors: | ZHENG Pei LIN Qin-bao |
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| Affiliation: | Modem Chemistry Research Institute of Shanxi University, Taiyuan, Shanxi 030006, China |
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| Abstract: | Three extraction methods including hot water extraction, pectinase enzymolysis, and microwave extraction were compared and their effects on red date wine quality were analyzed. The results were as follows: leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma. |
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| Keywords: | red date extraction red date wine |
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