催陈方法对白肉枇杷果酒品质的影响  

Influence on quality of white pulp loquat wine with different artificial aging technology

作　　者：袁敏[1,2] 王巧碧 赵欠[1,2] 周才琼[1,2] 吴习宇[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715 [3]四川卫生康复职业学院,四川自贡643000

出　　处：《食品与机械》2016年第12期108-114,共7页Food and Machinery

基　　金：重庆市科委项目(编号:cstc2014jcsf-nycgzhA80001)

摘　　要：研究了超声、微波和冷热交替催陈工艺处理对白肉枇杷果酒品质形成的影响,结果显示,不同催陈处理枇杷果酒总酸略降及色度增加,感官评价显示冷热交替催陈处理优于超声催陈和微波催陈;处理后果酒香气物质检出种类减少,未检出成分占比增加,相对含量最高的是醇类和酯类,冷热交替、超声和微波催陈处理分别占比79.8%,78.3%,88.97%,均低于原酒的91.24%;催陈处理使其他香气成分占比增加,有利于提升果酒总体香气。醇类、醛类、酸类和酯类是影响果酒品质的主要成分,进一步分析显示香气品质得分依次为微波催陈>冷热交替催陈>超声催陈。对酒品质的评价应综合考虑感官评价、主成分分析和未检出成分测定结果,并由此得到冷热交替催陈处理白肉枇杷果酒较好。To recognize the effect of aging technology on quality of white pulp wine, samples were preprocessed by ultrasonic,microwave and cold and hot treatment.The results showed that the three different aging treatments all could lower total acid slightly and increase chroma of loquat wine,and aging by cold and hot treatment got higher scores than ultrasonic as well as microwave treatment in sensory evaluation.The species of aroma substances detected decreased while proportion of undetected compounds increased after aging treatment.The highest content were alcohols and esters,hot and cold,ultrasonic and microwave treatment,accounted for 79.8%,78.3% and 88.97%,respectively,which was less than that of the original wine 91.24%.Aging treatment increased the proportion of the other aroma components,which was beneficial to enhance the overall aroma of the wine.Alcohols,aldehydes,acids and esters were the main factors influencing quality of wine,and further analysis showed that the scores of aroma were followed by microwave,cold and hot and ultrasonic treatment.Sensory evaluation,principal component analysis and determination of undetected component should be considered to estimate the wine,thus white pulp loquat wine aged by hot and cold treatment was of better quality.

关 键 词：白肉枇杷 果酒 催陈处理 品质形成 

分 类 号：TS262.7[轻工技术与工程—发酵工程]