新疆不同品种杏酿酒性能的探讨  

Study on apricot wine fermentation properties of different species apricot in Xinjiang

作　　者：周晓明[1] 傅力[1] 何峰江 徐麟 康成友 廖康[4] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]新疆轮台国家果树资源圃,新疆巴州轮台841600 [3]新疆轮台县华隆农林开发有限责任公司,新疆巴州轮台841600 [4]新疆农业大学园艺学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2009年第12期204-208,共5页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目(2007BAD36B06)

摘　　要：对新疆40个不同品种杏进行杏酒的发酵实验,通过对发酵过程中酒体的重量变化,发酵结束后杏酒的酒精度、残糖、干浸出物和总酸的测定以及感官评价,筛选出最佳的酿酒品种。结果表明:"圆旦杏"、"树上干"、"甜仁杏"、"大果杏"这四个品种杏酿制的杏酒酒精度分别为9·6%(v/v)、8·8%(v/v)、6·7%(v/v)、7·6%(v/v),总酸含量分别为5·7、4·9、6·5、8·3g/L,干浸出物含量分别为22·9、35·1、18·5、23·3g/L,残糖含量分别为6·3、3·8、3·7、3·6g/L。"圆旦杏"为酿制杏酒的最佳品种,其酿制的杏酒色泽呈麦秆黄或金黄色,澄清透明,有悦人的杏果香及醇香,酒体柔和丰满,稳定性好,典型性强。其次为"树上干"、"甜仁杏"、"大果杏",而"黑叶杏"、"皮乃孜"、"何谢克"、"短枝杏"所酿制的杏酒也具有较好的感官评价,为酿酒的良好品种。40 different species of apricot in Xiniang were fermented in order to choose the good species for apricot wine making.The weight of wine body in the process of brewing ,the content of alcohol ,total sugar, dry extract and total acid of apricot wine were determined.The sensory evaluations of all varieties of apricot were carried out.The results showed that the content of above indexes of ＂Yuandan＂ ,＂ Shushanggan＂, ＂Tianren＂ and ＂Daguo＂ were as follows： alcohol： 9.6 % （ v/v ）, 8.8 % （ v/v）, 6.7 % （ v/v ）, 7.6 % （ v/v ） ; total acid ： 5 2,4.9,6.5,8.3 g/L; dry extract： 22.9,35.1,18.5,23.3g/L; total sugar：6.3,3.8,3.7,3.6 g/L, respectively.＂Yuandan＂ had best qualities for apricot wine making.The wine of ＂Yuandan＂was clarifying, stable and had intense fruit aroma and flavor.The body of the wine was soft and full.These species, ＂Shushanggan＂ making. Tianren＂ and ＂Daguo＂, had better qualities for apricot wine making.

关 键 词：杏 品种 酿酒性能 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]