超高压处理对柚子酒品质的影响  

Effects of Ultra-high Pressure Treatment on Quality of Pomelo Wine

作　　者：阚建全[1,2] 游玉明[3] 林丹[1,2] 汪洋[1,2] 王雨[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市农产品加工及贮藏重点实验室,重庆400716 [3]重庆文理学院,重庆402160

出　　处：《食品科学》2009年第19期44-50,共7页Food Science

摘　　要：以重庆百果园酒业有限公司及实验室自酿柚子酒为实验材料,采用超高压处理方法,研究其对柚子酒各理化指标(总酯、总酸、干浸出物、电导率、色度)、挥发性香气成分及感官品质的影响,并与新酒、自然陈酿一年酒及三年酒的品质相比较。研究结果表明:在超高压压力400MPa下处理30min后,柚子酒品质最佳;随处理压力和时间的延长,柚子酒的总酸、总酯、干浸出物及电导率均有较明显的变化,而色度变化较小;在压力为100～400MPa下处理30min后,感官品质先逐渐上升,而后下降;香气成分有一定程度的改善,经GC-MS分析进一步证实了该结论。但仅用超高压法处理柚子酒,其整体品质还不能达到自然陈酿一年酒和三年酒的水平。Pomelo wine produced by Chongqing Baiguoyuan Wine Limited Corporation and fermented in our laboratory was used to study the relationship between ultra-high pressure treatment and quality of wine. Total ester, total acid, sugar-free extract, conductivity, color, volatile aromatic components and sensory quality were evaluated. The qualities of wine after 0, 1 and 3 years storage were also compared. Resalts indicated that the best quality was exhibited in wine with treatment of 400 MPa for 30 min. With the pressure and time increasing, total acid, total ester, sugar-free extract and conductivity significantly increased and color decreased slightly. There was an improvement first and then reduction in sensory quality when wine was treated at 100 - 400 MPa for 30 min. Aromatic components were greatly improved under optimal treatment condition, which was confirmod by further GC-MS analysis.

关 键 词：柚子酒 品质 超高压处理 自然陈酿 

分 类 号：TS262.7[轻工技术与工程—发酵工程]