三种不同催陈方法对西瓜酒的影响  

The effect of three accelerating aging methods on the quality of watermelon wine

作　　者：谢炎福[1] 

机构地区：[1]洛阳师范学院生命科学系,河南洛阳471022

出　　处：《中国酿造》2014年第1期109-113,共5页China Brewing

基　　金：2012年洛阳师范学院应用基金项目(2012-YYJJ-003)

摘　　要：采用超声波、微波和紫外线3种方法对自酿西瓜酒进行快速催陈,结果表明:3种催陈方法对西瓜酒均有一定程度的催陈效果。其中超声波催陈后总酸和总酯含量先升高后降低,透光率升高,酒精度先降低后升高;微波催陈后总酸含量升高,总酯含量先升高后降低,透光率升高,酒精度先降低后升高;紫外线催陈后总酸基本保持不变,总酯先升高后下降,透光率增大,酒精度下降。结合西瓜酒催陈后感官品质的评价,以超声波在400W功率下16min催陈效果最好。Watermelon wine was treated by ultrasonic wave, microwave and ultraviolet rays to accelerate aging. The results showed that three examined accelerating aging treatment methods had obvious aging effect on watermelon wine. During the ultrasonic treatment, total acid and total ester of the wine firstly increased, and then decreased; light transmittance increased; alcohol degree firstly decreased then increased. During the microwave treatment, total acid increased, total ester firstly increased, and then decreased, light transmittance increased, alcohol degree firstly decreased, then increased. For ultraviolet rays treated wine, the total ester firstly increased, and then decreased, the light transmittance increased, alcohol degree decreased, but little effect on total acid. Combing with sensory evaluation of watermelon wine after accelerating aging, the one treated with 400W ultrasonic waves for 16mins showed the best quality.

关 键 词：西瓜酒 微波 超声波 紫外线 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]