发酵菠萝酒的风味及其稳定性研究  

Study on the Quality of Brewed Pineapple Wine and its Stability

作　　者：吴惠婵[1] 王秀杏[1] 宁正祥[1] 高建华[1] 韦庆益[1] 赵丽婷[1] 梁根元[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第2期191-194,共4页Modern Food Science and Technology

基　　金：广东省大学生创新实验项目(S1010561063)

摘　　要：以海南菠萝为原料,分别采用酿酒酵母和法国经典酵母在不同加糖量的条件下发酵制备菠萝酒,研究了发酵菠萝酒的感官指标,通过GC-MS方法研究了它们的香气成分;同时,研究其在室温、低温(4℃)和光照条件下的稳定性。结果表明对于当加糖量为0.10 g/g菠萝肉时,发酵所得的菠萝酒的风味最佳,酒度最高,低温保藏最佳。Two kinds of yeast （Saccharomyces cerevisiae and Saf-instant yeast） were used for preparation of brewed pineapple wine using Hainan pineapple as raw material. The organoleptic indexes and flavour substances of the wine were analyzed. The stability of pineapple wine was studied in different storage conditions such as room temperature, low temperature （4 ~C） and exposing to sunlight. The result showed that, when 0.10 g sucrose was added to 1 g pineapple, the best taste and the highest alcohol content of the wine were achieved and the highest stability of the wine was found at low temperature （4 ℃.

关 键 词：菠萝酒 酒度 风味 香气成分 稳定性 

分 类 号：TS262[轻工技术与工程—发酵工程]