不同工艺柿子酒理化性质测定及气相色谱测定多组分  

Determination of Physical and Chemical Properties of Persimmon Wine With Different Processes and Multi-component Determination by Gas Chromatography

作　　者：李征 黄河 黄婷 杨亚娇 王媚 赵金松 LI Zheng;HUANG He;HUANG Ting;YANG Yajiao;WANG Mei;ZHAO Jingsong(School of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,Sichuan,China;Research Institute of Sichuan Liquor,Sichuan Liquor Group Co.,Ltd.,Chengdu 610000,Sichuan,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]四川省酒业集团有限责任公司川酒研究院,四川成都610000

出　　处：《酿酒》2022年第5期37-42,共6页Liquor Making

摘　　要：柿子富含多种营养元素,具有较高的营养价值,现如今柿子加工又增添了一项新的内容-柿子酒。对某酒厂研发的三款柿子酒-柿子蒸馏酒,柿子白兰地,柿子冰酒进行基本的理化检测和感官评定,发现三款酒的理化指标均符合国家标准且酒体完整风格突出,其中柿子冰酒最受品评人员喜爱。通过气相色谱对柿子酒中的多组分进行测定,共鉴别出18种物质。每种物质在三款酒中的含量均不同,其中柿子冰酒多组分含量和种类与其他两款酒差异较大。试验项目为后续探究柿子酒的质量稳定性奠定了基础。Persimmon is rich in a variety of nutrients and has high nutritional value.Nowadays,persimmon processing has added a new content-persimmon wine.This article conducted basic physical and chemical testing and sensory evaluation on three persimmon wines developed by a winery-persimmon distilled wine,persimmon brandy,and persimmon ice wine.It was found that the physical and chemical indicators of the three wines all met the national standards and the complete body style was outstanding.Among them,Persimmon ice wine was the most popular among critics.The multi-components in persimmon wine were determined by gas chromatography,and a total of 18 substances were identified.The content of each substance in the three wines was different,and the multi-component content and types of persimmon ice wine were quite different from the other two wines.The test project in this article laid the foundation for the follow-up exploration of the quality stability of persimmon wine.

关 键 词：柿子酒 理化性质 感官评定 气相色谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]