后熟程度对野生软枣猕猴桃酿酒品质的影响  

Effect of Post-ripening Degree of Wild Actinidia arguta on Brewed Wine Quality

作　　者：刘波[1] 王贺春[1] 马志东 杨宇 尚祖浩然 LIU Bo;WANG He-chun;MA Zhi-dong;YANG Yu;SHANGZU Hao-ran(College of Agriculture,Eastern Liaoning University,Dandong 118003,China)

机构地区：[1]辽东学院农学院,辽宁丹东118003

出　　处：《辽东学院学报（自然科学版）》2022年第3期160-167,共8页Journal of Eastern Liaoning University:Natural Science Edition

基　　金：辽宁省教育厅2021年度科学研究项目(LJKZ1127)。

摘　　要：以辽宁省丹东市宽甸地区野生软枣猕猴桃为研究对象,以不同后熟程度果实为原料酿制软枣猕猴桃酒,通过研究不同后熟程度下果实的理化指标及酿成的软枣猕猴桃酒的乙醇、残糖、总酸、VC含量和pH值等,综合评价不同后熟程度下果实的理化指标与软枣猕猴桃酒品质的相关性。研究表明:采用八成熟野生软枣猕猴桃于10℃条件下贮藏15 d(即后熟度为Ⅲ级),以“果皮+果肉+果汁”原料形式进行软枣猕猴桃酒精发酵,制得的软枣猕猴桃酒呈禾黄色、澄清透明、口感纯正,乙醇的体积分数为12.5%。按此条件酿成的酒最大限度保留了野生软枣猕猴桃固有的风味,品质优良。Wild Actinidia arguta with different post-ripening degrees in Kuandian area,Dandong City,Liaoning Province was brewed.The correlation between the physicochemical indexes of fruits with different post-ripening degrees and the quality of Actinidia arguta wine was comprehensively evaluated by studying the physicochemical indexes of the fruits and the ethanol,residual sugar,total acid,VC content and pH value of the wine.The results showed that after the eight mature wild Actinidia arguta was stored at 10℃for 15 days(that is,the ripening degree was grade Ⅲ),and the alcohol fermentation of Actinidia arguta was carried out with peel,pulp,juice,the wine was yellow,clear and transparent,and pure in taste.The volume fraction of alcohol was 12.5%.The wine produced under these conditions retained the inherent flavor of wild Actinidia arguta and had excellent quality.

关 键 词：野生软枣猕猴桃 后熟程度 果酒 

分 类 号：S663.4[农业科学—果树学]