配制型白茶酒的配方优化及品质评价  

Formula Optimization and Quality Evaluation of White Tea Wine

作　　者：梅鑫 郭成敏 田维素 陶芳 吴永红 吴国标 周爽爽 MEI Xin;GUO Chengmin;TIAN Weisu;TAO Fang;WU Yonghong;WU Guobiao;ZHOU Shuangshuang(College of biological sciences and agriculture,Qiannan Normal University for nationalities,Duyun 558000,Guizhou,China;College of horticulture,Fujian agriculture and Forestry University,Fuzhou 350000,Fujian,China)

机构地区：[1]黔南民族师范学院生物科学与农学院,贵州都匀558000 [2]福建农林大学园艺学院,福建福州350000

出　　处：《酿酒》2022年第4期117-122,127,共7页Liquor Making

基　　金：贵州省科技厅项目(黔科合支撑[2019]2377号);贵州省教育厅项目(黔教合KY字[2020]070、黔教合KY字[2019]001号、黔教高发[2015]337号、黔教合KY字[2020]193);黔南州科技局项目(黔南科合(2018)14号);黔南民族师范学院项目(QNYSKYTD2018004、qnsy2018001、QNYSXXK2018005、QNSY2020XK09、QNYSKYTD2018006)。

摘　　要：为了得到一款色泽橙黄透亮、口感纯正柔和、营养、低度、风味独特的配制型白茶酒。以都匀白茶、高粱酒和柠檬糖浆为主要原料,通过单因素和正交优化试验,以感官评分为主要指标,研究都匀白茶添加量、高粱酒添加量、柠檬糖浆添加量三个因素对配制型都匀白茶酒的影响。其中还有萜类、醛类、醇类等多种挥发性化合物。研究表明:配制型都匀白茶酒最佳配比为茶叶2.0 g、高粱酒8.0 mL、柠檬糖浆5.5 g;白茶酒中含有酯类、萜类、芳烃、杂环化合物、酮类、烃类、醛类、其它类、卤代烃、含硫化合物、含氮化合物、酚类、醇类、胺类等挥发成分;经此调配制得的白茶酒口感纯正柔和,茶味与酒味协调,色泽橙黄透亮,有光泽,无杂质,其酒精度5.0%vol,糖度5.6%,感官评分89.0,营养价值高,具有一定的保健功效。In order to get a kind of white tea wine with bright orange color,pure and soft taste,nutrition,low alcohol and unique flavor.Taking Duyun white tea,sorghum wine and lemon syrup as the main raw materials,through single factor and orthogonal optimization experiments,taking sensory score as the main index,the effects of three factors on the preparation of Duyun white tea wine were studied.There are terpenoids,aldehydes,alcohols and other volatile compounds.The results showed that:the best ratio of Duyun white tea wine was 2.0g tea,8mL sorghum wine and 5.5g lemon syrup.White tea wine contains esters,terpenes,aromatics,heterocyclic compounds,ketones,hydrocarbons,aldehydes,others,halogenated hydrocarbons,sulfur compounds,nitrogen compounds,phenols,alcohols,amines and other volatile components;The white tea wine prepared by this method has pure and soft taste,harmonious tea and wine flavors,bright orange color,luster and no impurities.Its alcohol content is 5.0%vol,sugar content is 5.6%,sensory score is 89.0,and it has high nutritional value and certain health care effect.

关 键 词：都匀白茶 配制型 茶酒 配方优化 品质评价 

分 类 号：TS262.8[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] TS207.7