不同催陈方法对柿子酒的影响  

The effect of aging methods on the quality of persimmon wine

作　　者：刘晓艳[1,2] 白卫东[1] 马永轩[1] 潘志民 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]华南农业大学食品学院,广东广州510640 [3]广东省鹤山市东古调味食品有限公司,广东鹤山529700

出　　处：《广东农业科学》2011年第16期79-81,共3页Guangdong Agricultural Sciences

基　　金：广东省农业推广项目(2009B04060006);国家科技部星火项目(2010GA781001);广州市难题招贤项目(2009C6-I051)

摘　　要：以柿子酒为对象,采用高压静电、微波和冷热处理3种方法对柿子酒进行快速陈酿试验,研究3种催陈方法对柿子酒各理化指标(总酸、总糖、总酚、吸光度)、挥发性香气成分及感官品质的影响。结果表明:经过3种方式催陈,柿子酒的生涩味逐渐减少,刺激性减小,变得柔和饱满,感官分值增加。经过高压静电、微波和冷热处理,柿子酒的总酸、总糖含量均有所下降,总酚含量有所增加,吸光度基本不变;经高压静电、微波和冷热处理催陈后柿子酒中挥发性总醇及总酯相对含量均有所增加,挥发性总酸含量减少。说明3种催陈方法对柿子酒的品质有一定的改善。The physical and chemical indices（total acid,total sugar,total phenolics,absorbance） of the persimmon wine treated and untreated by high-voltage static electric field,microwave and caloric had been compared in the paper.The high-voltage static electric field,microwave and caloric allowed the persimmon wine with reducing astringent and irritation.Aging by high-voltage static electric field,microwave and caloric,the wine became softer.At the same time,the sensory scores of wine increased.For treated wines,aging did not affect the absorbance,while the total acid and the total sugar decreased and the total phenolics increased.There were significant difference in the content of volatile alcohols and esters,however,the content of the total acid was lower in treated wine.These results indicated that the high-voltage static electric field,microwave and caloric could be a suitable technology for aging the persimmon wine.

关 键 词：柿子酒 高压静电 微波 冷热处理 

分 类 号：TS262.7[轻工技术与工程—发酵工程]