两种制备工艺对山楂酒品质及抗氧化性的影响  

Effects of Two Preparation Processes on Hawthorn Wine Quality and Oxidation Resistance

作　　者：胡冀太[1] 杜金华[2] 何桂芬[2] 

机构地区：[1]山东农业大学生命科学学院,山东泰安271018 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《酿酒》2012年第3期45-50,共6页Liquor Making

摘　　要：采用两种制备工艺-发酵和浸泡制作山楂酒,通过对发酵山楂酒和浸泡山楂酒的主要理化指标、色调色度、感官评定、主要抗氧化性物质、挥发性成分、抗氧化性的对比分析,比较两种山楂酒的特点。发酵山楂酒酒精度、糖度低,酸度高,颜色为偏橘红的低色调;浸泡山楂酒酒精度、糖度高,酸度低,颜色为深红色的深色调;发酵酒和浸泡酒感官评价都很好,发酵酒美中不足在于酸味略重;两种酒的黄酮与多酚含量相差不大,但浸泡酒的花色苷含量高于发酵酒;发酵山楂酒的抗氧化性略高于浸泡山楂酒。Using two kinds of preparation technology-fermentation and soaking making hawthorn wine. Through main physical and chemical indexes, tonal, chroma, sensory index, main oxidation resistance composition, volatile material composition, oxidation resistance of comparative analysis, to compare the characteristic of two hawthorn wine. Ferment hawthorn wine has low alcohol degrees, sugar content, but high acidity, and its color is partial tangerine, low tonal; Soak hawthorn wine has high alcohol degrees, sugar content, but low acidity, and its color is dark red, deep tonal, sensual evaluation of ferment wine and soaking wine are all very good, when ferment wine is slightly sour heavy. Flavonoids and polyphenol content of both kinds of wine are not significant, and the soak wine anthocyanins content is higher than ferment wine. Ferment hawthorn wine＇s anti-oxidation sfightly higher than soak wine.

关 键 词：工艺 品质 抗氧化性 

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]