新疆33个品种杏酿酒性能的探讨  

Wine fermentation properties of 33 varieties of apricot in Xinjiang

作　　者：周晓明[1] 古丽娜孜[1] 邱杰[1] 王文文[1] 孟伊娜[1] 傅力[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《中国酿造》2010年第11期118-121,共4页China Brewing

基　　金：国家"十一五"科技支撑计划项目(2007BAD36B06)

摘　　要：对新疆33个不同品种杏进行杏酒的发酵试验,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:"北山"、"乔儿胖"、"赛买提"这3个品种杏酿制的杏酒酒精度分别为7.2%vol、9.8%vol、8.9%vol;残余总糖含量分别为7.6g/L、3.2 g/L、3.3 g/L;总酸含量分别9.2g/L、6.2g/L、5.8g/L;干浸出物含量分别为22.4g/L、26.9g/L、21.7g/L。"北山"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"乔儿胖"、"赛买提",而"玛瑙杏""卡巴克西米西"所酿制的杏酒也具有较好的感官评价。Fermentation was carried out with 33 varieties of apricot in Xinjiang for apricot wine making. With analysis of changes of weight of wine body in brewing, concentration of alcohol, residual sugar, dry extract and total acid of apricot wine and sensory evaluation, the optimum variety was determined. The results showed that concentrations of alcohol were 7.2%vol, 9.8%vol and 8.9%vol; residual sugar： 7.6g/L, 3.2g,/L and 3.3g/L; total acid： 9.2g/L, 6.2g/L and 5.8g/L; dry extract： 22.4g/L, 26.9g/L and 21.7g/L were respectively for ＂Beishan ＂, ＂Qiaoerpang＂ and ＂Saimaiti＂. ＂Beishan＂ is the optimum variety for apricot wine making. The wine of ＂Beishan＂ was clarifying, stable and had intense fruit aroma. The body of the wine was soft and full with good stability. Wine prepared with varieties of ＂Qiaoerpang＂, ＂Saimaiti＂, ＂Manao＂ and ＂Kabakeximixi＂ also had good sensory quality, which indicated that these varieties were also good for apricot wine making.

关 键 词：杏 品种 酿酒性能 

分 类 号：TS262.7[轻工技术与工程—发酵工程]