黑加仑酒稳定性的分析研究  

Study on the Stability of Blackcurrant Wine

作　　者：李晓娟 曾新安[2] 蔡锦林[2] LI Xiaojuan;ZENG Xinan;CAI Jinlin(Qianjin Pharmaceutical Co.Ltd.,Zhuzhou,Hunan 412007;School of Food Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510640,China)

机构地区：[1]株洲千金药业股份有限公司,湖南株洲412007 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《酿酒科技》2024年第1期65-71,共7页Liquor-Making Science & Technology

基　　金：湖南省高新技术产业科技创新引领项目(2022GK4014)。

摘　　要：探究黑加仑酒的生产工艺及在不同温度下贮藏的理化指标及风味变化,确定了最佳贮藏条件,并用于工业化生产。结果表明,通过在4℃、25℃和35℃温度进行试验对比,检测其理化指标、色值、总酚、有机酸、电导率、香气成分和感官评价,黑加仑酒在温度4℃下贮藏后酒精度、总酸、挥发酸、可溶固形物等指标保持稳定,总糖略降低,甲醇和杂醇油逐渐降低,酒体澄清透明,颜色逐渐加深,带有紫红色,酒体更加柔爽、酒香浓郁;4℃贮藏的黑加仑酒色值、多酚和电导率变化较小;黑加仑酒在4℃低温下贮藏酒体更加稳定,在25℃和35℃酯类物质含量升高,酒体酯香浓郁,香气较为沉闷,风味典型性下降。因此,黑加仑酒在4℃贮藏较为适宜。In this study,the production technology of blackcurrant wine was explored,the changes of physicochemical indexes and flavor of blackcurrant wine stored at different temperatures were analyzed,and the optimal storage conditions were determined for in-dustrial production.The physicochemical indexes,color values,total phenols,organic acids,electrical conductivity,aroma compo-nents and sensory quality of the blackcurrant wine were determined at 4℃,25℃and 35℃.After storage at 4℃,the alcohol con-tent,total acids,volatile acids and soluble solids of the wine remained stable,while the total sugar,methanol and fusel oil of the wine decreased;the wine was clear and transparent,with purple red color,and the wine body was more soft and mellow.The changes of color value,polyphenols and electrical conductivity of the wine stored at 4℃were small.The wine stored at 4℃was stable,while the wine stored at 25℃and 35℃had higher ester content and dull flavor.Therefore,the optimum storage temperature of blackcur-rant wine is 4℃.

关 键 词：黑加仑酒 贮藏 温度 香气 感官评价 

分 类 号：TS261.7[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]