超高压人工催陈新鲜山楂酒的研究  

Study on the Accelerating Fruit Hawthorn Wine by Ultra High Pressure

作　　者：张峻松[1] 徐如彦 张文叶[1] 赵光远[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]徐州卷烟厂,徐州400014

出　　处：《酿酒》2006年第6期101-103,共3页Liquor Making

基　　金：郑州轻工业学院博士基金项目(05014)

摘　　要：研究了超高压处理对新鲜山楂酒的影响,对超压处理后山楂酒的主要物理化学指标、感官评价和风味成分等变化进行了检测。结果表明:超高压处理对山楂酒有明显催陈作用,在400Mpa超高压处理的产品与对照样相比,酒体变得陈香明显加强,口感柔和协调,更加饱满。The effects of the ultra high pressure treatment on quality ofHawtho- rn wine were studied. The flavor compounds of the sample were analyzed and the variation of physical-chemical properties and organoleptic evaluation were examined in this paper. The results showed that the ultra high pressure treatment could accelerate wine aging. 400MPa ultra-high pressure treated Hawthorn wine becomes stronger and softer with obvious mature fragrance contrast to control sample.

关 键 词：山楂酒 超高压处理 催陈 风味成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]