品种和工艺对草莓酒花色素苷及感官品质的影响  

Effects of Different Strawberry Species and Different Fermenting Methods on Anthocyanin Content and Sensory Quality of Strawberry Wine

作　　者：史红梅 韩晓梅 孙玉霞 王咏梅 

机构地区：[1]山东省葡萄研究院,山东济南250100

出　　处：《酿酒科技》2014年第4期42-44,共3页Liquor-Making Science & Technology

摘　　要：通过分析草莓酒发酵和陈酿过程中色度、色调、总花色苷的变化,及成品酒的理化指标和感官品评比较了丰香、甜宝、红颜3个草莓品种及3种酿造工艺的差异。结果表明,以甜宝为原料破碎后浸渍发酵酿制的草莓酒香气浓郁、酒体圆润,平衡性和典型性较好。Through the analysis of the change in colority, tone and anthocyanin content of strawberry wine during fermenting process and storage process, and the measurement of physiochemical indexes of products wine and its sensory evaluation, the difference among wine samples pro- duced by three different kinds of strawberry species （Fengxiang, Tianbao and Hongyan） and three different fermenting techniques was compared. The results suggested that wine sample produced by Tianbao strawberry and by steeping fermentation was the best among all three wine samples due to its strong aroma, well-balanced wine body, and good typicality.

关 键 词：果酒 草莓酒 花色素苷 感官品质 

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]