摘要
【目的】选育适合酿酒的荔枝实生单株,为荔枝酿酒品种的培育提供材料。【方法】以广州荔枝资源圃已开花结果的荔枝实生树为材料,通过对实生单株果实单果重、出汁率、可溶性固形物含量、pH、成熟过程营养成分变化及酿造酒品质分析等,筛选优良的酿酒新品种,并对初选的优良单株进行植物学特征观察。【结果】"皇醉"荔枝果实平均单果重22.0g,出肉率79.7%,出汁率70.07%,可溶性固形物含量19.0%以上,100g果肉中含酸0.50g、总糖13.82g,pH3.90,其酿造的酒风味浓郁、纯净、有荔枝香气、口感协调无涩味;"妃醉"荔枝果实平均单果重21.6g,出肉率74.1%,出汁率63.03%,可溶性固形物含量在18.4%以上,100g果肉中含酸0.30g、总糖15.52g,pH3.87,其酿造的酒风味浓郁、有荔枝香气、口感有轻微涩味。【结论】"皇醉"和"妃醉"荔枝果肉原浆可溶性固形物含量高、酸度高,属于高糖高酸品种类型,非常适合酿酒,初步选定为适合酿酒的优良实生荔枝单株。
【Objective】This research selected litchi （Litchi chinensis Sonn.） cultivars suitable for wine brewing in order to provide materials for litchi wine varieties breeding. 【Method】Using litchi seedlings after blossoming and fruiting from Guangzhou Litchi Germplasm as test materials， the single fruit weight per plant， juicing rate， soluble solids content， pH， nutrient composition change during maturation process， and wine brewing quality of the litchi seedlings were analyzed to screen for excellent new wine brewing varieties. The botanical characteristics of selected excellent varieties were then observed. 【Result】For ＆ldquo;Huangzui＆rdquo; litchi fruit， the average single fruit weight was 22.0 g， flesh rate was 79.7%， juicing rate was 70.07%， and soluble solids content was above 19.0%. Out of 100 g of Huangzui fruit flesh， 0.50 g of acid， 13.82 g of total sugar content， and pH 3.90 were detected. Hence， the brewed liquor flavor was strong， pure， and contained litchi aroma； also， the taste coordination was without acerbity. On the other hand， for ＂Feizui＂ litchi fruit， the average single fruit weight was 21.6 g， flesh rate was 74.1%， juicing rate was 63.03%， and soluble solids content was above 18.4%. Out of 100 g of Feizui fruit flesh， 0.30 g of acid， 15.52 g of total sugar， and pH 3.87 were detected. Hence， the brewed liquor flavor was strong and contained litchi aroma； the taste coordination was tasted with slight acerbity. 【Conclusion】Huangzui and Feizui fruit juice contained high soluble solids content and high acidity， which belonged to the litchi type with high sugar and acid contents and were suitable for wine brewing. The preliminary selected litchi seedlings were suitable for excellent litchi wine brewing.
出处
《南方农业学报》
CAS
CSCD
北大核心
2013年第1期121-125,共5页
Journal of Southern Agriculture
基金
国家荔枝产业技术体系资源评价科学家岗位项目(nycytx-32)
农业部农作物种质资源保护项目(NB2011-2130135-14)
农业部热带作物种质资源保护项目(11RZZY-21)
广东省科技厅农业攻关项目(2011B020304001)
关键词
荔枝
实生单株
酿酒品种
初选
litchi （Litchi chinensis Sonn. ）
seedling
wine brewing cuhivars
primary selection
