一种果香型露酒在不同条件下的变化研究  

Study on the variation of a fruit-flavoured wine under different conditions

作　　者：郭黎媛 孔晓妍 GUO Liyuan;KONG Xiaoyan(Technical research institute of Shanxi xinghuacun fenwinery Co.,LTD.,Shanxi Fenyang 032205,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司技术研究院,山西汾阳032205

出　　处：《食品工程》2020年第3期48-51,共4页Food Engineering

摘　　要：研究了一种果香型露酒——树莓酒在不同条件下色度、浊度2个指标的稳定性。树莓作为天然配制原料,在不同条件下酒体色泽及澄清度呈现不同的变化曲线。选取3个不同保存条件,采用色度与浊度联合跟踪检测方法,研究了树莓酒在不同条件下色度与浊度的变化规律,为配制酒及类似果香型露酒的研发提供了参考。In this study,the stability of the chromaticity and turbidity of raspberry liqueur under different conditions was researched.Raspberry,as a natural raw material,has different curves in color changes under different conditions.This study select three different preservation conditions,and the chromaticity and turbidity changes of raspberry liqueur under different conditions were studied by using the combined tracking detection method of chromaticity and turbidity.The results provided a reference basis for the development of blended wine and similar fruit wine.

关 键 词：树莓酒 色度 浊度 

分 类 号：TS262.7[轻工技术与工程—发酵工程]