混合鸭梨酒中感官品质和抗氧化性能比较  

Comparison on Sensory Quality and Antioxidant Capacity of Mixed Pear Wine

作　　者：王艳辉[1] 石海燕[2] 王颉[3,4] 张玉星[2] 

机构地区：[1]河北农业大学生命科学学院,河北保定071001 [2]河北农业大学园艺学院,河北保定071001 [3]河北农业大学食品科技学院,河北保定071001 [4]河北省农产品加工工程技术研究中心,河北保定071001

出　　处：《酿酒科技》2011年第11期41-44,共4页Liquor-Making Science & Technology

基　　金：河北省梨工程技术研究中心项目资助;河北省保定市科学技术研究与发展指导计划(11ZN008)

摘　　要：将山楂、黑布林李子、巨峰葡萄、富士苹果、猕猴桃、南果梨、冬枣、磨盘柿、雪花梨、库尔勒香梨、茌梨等11种水果与鸭梨分别混合酿酒,对64个果酒样品进行了感官评定,并对其中的多酚、Vc含量及抗氧化指标进行比较。结果表明,根据感官评定及抗氧化性能比较,山楂、黑布林李子、巨峰葡萄、富士苹果适于与鸭梨进行混酿,山楂与鸭梨进行混酿效果最佳;混合梨酒中多酚类物质含量与原料果汁中含量呈线性关系,但果酒中Vc含量与原料果汁间相关性较低;混合梨酒的抗氧化性能高于原料果汁。In order to screen out pear wine with the best sensory quality and antioxidant capacity, pear was fermented with hawthom, black boolean plum, grape, apple, kiwi, nanguo pear, winter jujube, mopan persimmon, snow pear, Korla pears and Pyrus bretschneideri respectively. And sensory evaluation on 64 fermenting wine samples was carried out and their polyphenol and VC content and antioxidant indexes were com- pared. The results showed that hawthorn, plum, grape, and apple were suitable for mixed fermentation with pear and mixed fermentation of hawthorn and pear could achieve the best effects, polyphenol content in mixed pear wine had a linear relationship with that in fruit juice but VC content had low relativity, and antioxidant capacity of mixed pear wine was better than that of raw fruit juice

关 键 词：鸭梨 梨酒 感官评价 抗氧化能力 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]