草莓酒发酵过程中成分组成及色度变化  

Changes of the Compositions and Color of Strawberry Wine During the Fermentation

作　　者：孔繁东[1] 安家彦[1] 孙浩[1] 卢明春[1] 许智超 

机构地区：[1]大连轻工业学院,辽宁大连116001

出　　处：《酿酒科技》2000年第5期80-82,共3页Liquor-Making Science & Technology

摘　　要：采用接种发酵和自然发酵 ,测定发酵期间成分组成和色度变化对草莓酒品质的影响。结果表明 ,草莓酒中花青苷含量很少 ,酒体色泽主要由聚合反应产生的聚合色素形成 ,发酵过程中伴随褐变反应 ;发酵过程酸度、pH变化不大 ,Vc含量在发酵过程中损失很小 ,但在陈酿过程中损失过快 。The changes of the compositions and color of strawberry wine during the fermentation which influenced the quality of strawberry wine,were determined.During brewing strawberry wine,the anthocyanin degraded rapidly,the color of wine were formed by pigment of polymerization and the browning took place.There were no evident changes of acidity and pH,and the levels of Vc lost very fast during the fermentation.The color of strawberry wine is dark red.

关 键 词：果酒 草莓酒 色度 发酵 组成 

分 类 号：TS262[轻工技术与工程—发酵工程]