感官评价法在石榴果酒研制中的应用  

Application of Sensory Evaluation in the Manufacture of Pomegranate Fruit Wine

作　　者：花旭斌[1] 刘洪[1] 

机构地区：[1]西昌学院食品科学系,四川西昌615013

出　　处：《食品研究与开发》2010年第5期33-36,共4页Food Research and Development

基　　金：四川省富民强县科研项目(会理加工型石榴种植技术示范及石榴生物活性物质开发利用研究)

摘　　要：以石榴为原料生产果酒,研究发酵温度、SO2、酵母、pH值、陈酿方法等因素对石榴果酒品质的影响,采用模糊数学感官质量评价方法筛选出石榴果酒的最优生产工艺为:发酵温度25℃,SO2浓度75 mg/L,酵母0.20%,pH4.0,交替变温贮藏陈酿。Using pomegranate as raw material,pomegranate wine was fermented.The effect of variables,such as fermentation temperature,sulfur dioxide,yeast,pH value,ageing condition,on the quality of pomegranate fruit wine was investigated.The best production was selected by the method of fuzzy math evaluation and sense evaluation.The results indicated the best production conditions were： fermentation temperature 25 ℃;sulfur dioxide 75 mg/L,seed volume 0.20 %,pH 4.0,alternating temperature storage.

关 键 词：石榴果酒 模糊数学评价 发酵 陈酿 

分 类 号：TS261.4[轻工技术与工程—发酵工程]