樱桃品种对樱桃酒品质及生物胺含量的影响  

The effect of cherry variety on the quality and biogenic amine levels of cherry wines

作　　者：王舒[1] 董庆苓 胡潇[1] 李杰[1] 张沁芳[2] 陈泽选 杜林晓 孙舒扬[1] 赵玉平[2] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]烟台大学生命科学学院,山东烟台264025

出　　处：《食品与发酵工业》2017年第8期81-85,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(31501577);国家级大学生创新创业训练计划项目(201610451342)

摘　　要：樱桃品种是决定樱桃酒品质和风味特性的关键因素。为选择适宜的酿造品种,以山东烟台地区的5种甜樱桃(美早、萨米脱、大紫、拉宾斯和红灯)为原料酿造樱桃酒,测试和对比这些樱桃酒的发酵进程、理化指标、生物活性物质、感官品质以及生物胺含量方面的差异。研究发现,拉宾斯酿造的樱桃酒富含多酚、花色苷等活性物质,具有上乘的口感和风味,且生物胺含量较低,因而是适宜酿造樱桃酒的优良品种来源。Cherry variety is a vital factor for cherry wine quality and sensory characteristics. In the present study, five varieties of sweet cherries from Yantai region （Tieton, Summit, Black Tartarian, Lapins and Hongdeng） were used to produce cherry wines. Their performance during fermentation and their impacts on various quality aspects ineluding the basic composition, biological active substance contents, biogenic amine levels and sensory quality were assayed and compared to select appropriate cherry variety. It was found that the cherry wines made from Lapins contained higher level of biological active substances, such as polyphenols and anthocyanins, and a lower amount of biogenic amines. Moreover, this kind of wine presented better flavor and mouth feel. Therefore, Lapins is more suitable for the production of cherry wines compared with other varieties.

关 键 词：甜樱桃 樱桃酒 生物胺 感官分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]