新型玫瑰香红葡萄醋工艺研究  

Study on Processing Technology of New Red Muscat Grape Vinegar

作　　者：何忠宝[1] 杜延兵[1] 李苹苹[1] 赵强[1] 

机构地区：[1]山东商务职业学院食品工程系,山东烟台264670

出　　处：《中国调味品》2013年第9期73-75,79,共4页China Condiment

摘　　要：此研究以玫瑰香葡萄为原料,采用CO2浸渍工艺酿造新型玫瑰香红葡萄醋,根据CO2浸渍过程中葡萄压榨汁的色度、2-苯乙醇及丹宁含量的变化,确定了CO2浸渍的最佳时间为5天。以传统工艺为对照,对新工艺和传统工艺红葡萄醋的主要理化指标及感官指标进行了测定和评价。结果表明:新工艺玫瑰香红葡萄醋不仅色泽鲜艳、果香怡人,而且由于其丹宁含量大幅降低,还具有传统红葡萄醋所不具备的口感柔和的特点。Muscat grape is used as material in this study, a new-type red Muscat grape vinegar is pro- cessed by carbonic maceration technology. The best carbonic maceration time is 5 days due to the change of color, 2-phenyl ethanol and tannin content of pressed grape juice during carbonic maceration process. The main physicochemical and sensory indexes of the new-type red Muscat grape vinegar are determined by contrast of the traditionally processed red Muscat grape vinegar. Results show that the red Muscat grape vinegar has bright color, strong fruit flavor and soft sensory because of its＂ lower tannin content, which the traditionally processed red Muscat grape vinegar doesn＇t own.

关 键 词：玫瑰香葡萄 红葡萄醋 CO2 浸渍 

分 类 号：TS264.22[轻工技术与工程—发酵工程]