‘红勋1号’苹果酒陈酿过程的理化分析  

Physicochemical Analysis of the Aging Process of‘Hongxun No.1’Apple Cider

作　　者：刘蕊 王玉霞 王哲 史佳茹 樊兆正 张玉刚[1,4] 孙晓红[3,4] LIU Rui;WANG Yuxia;WANG Zhe;SHI Jiaru;FAN Zhaozheng;ZHANG Yugang;SUN Xiaohong(School of Horticulture,Qingdao Agricultural University,Qingdao 266109,China;The Yellow River Delta Sustainable Development Institute of Shandong Province,Dongying 257091,China;School of Life Sciences,Qingdao Agricultural University;Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University,Dongying 257091,China)

机构地区：[1]青岛农业大学园艺学院,山东青岛266109 [2]山东省黄河三角洲可持续发展研究院,山东东营257091 [3]青岛农业大学生命科学学院,山东青岛266109 [4]东营青岛农业大学盐碱地高效农业技术产业研究院,山东东营257091

出　　处：《青岛农业大学学报（自然科学版）》2023年第4期237-242,共6页Journal of Qingdao Agricultural University(Natural Science)

基　　金：中央引导地方科技发展专项资金项目(YDZX2021091);山东省农业良种工程(2021LZGC024,2022LZGC010);国家现代苹果产业技术体系(CARS-27);黄三角国家农高区科技专项(2022SZX34);青岛农业大学大学生创新项目(202210435010)。

摘　　要：为研究红肉苹果酒在陈酿过程理化变化,对塔城和伊犁产‘红勋1号’酒进行陈酿,分析了陈酿过程中可溶性固形物、可滴定酸、单宁和总酚含量以及透光率、酒精度、色差等指标。结果表明:塔城产‘红勋1号’苹果酒的可溶性固形物、可滴定酸、单宁含量、总酚含量和色差指标均高于伊犁酒;伊犁‘红勋1号’苹果酒的透光率指标显著高于塔城酒;两种苹果酒在陈酿过程中酒精度均略微降低,伊犁酒的酒精度高于塔城酒。综合评价,塔城产‘红勋1号’苹果酒陈酿后甜酸可口,果香、酒香浓郁,色泽酒红,且在陈酿过程中颜色逐渐加深,具有更好的发酵和陈酿习性。In order to study the physicochemical changes of red-fleshed apple cider during the aging process,the‘Hongxun No.1’cider produced in Tacheng and Yili was aged,and the physicochemical indexes such as content of total soluble solids,titratable acidity,tannin,total phenolic and light transmittance,alcohol,color aberration were analyzed.The results indicated that the soluble solids,titratable acid,tannin content,total phenol content,color difference of‘Hongxun 1’cider produced by Tacheng were higher than those produced by Yili;The light transmittance of Yili‘Hongxun No.1’cider was significantly higher than that of Tacheng‘Hongxun No.1’;The alcohol content of two red-fleshed ciders decreased slightly during aging,and the alcohol content of Yili cider was higher than that of Tacheng cider.According to the comprehensive evaluation,Tacheng produced‘Hongxun No.1’cider was sweet and sour,delicious,fruity and full-bodied,red in color,and gradually deepened in the aging process,with better fermentation and aging habits.

关 键 词：红肉苹果 苹果酒 陈酿 理化分析 

分 类 号：S661.1[农业科学—果树学]