摘要
为解决草莓发酵酒口感过酸的品质缺陷,对草莓酒的稀释降酸发酵及其对果酒品质的影响进行了研究。结果表明,随着草莓浆中加水量的增加,发酵酿制的草莓酒的干浸出物、总酯、总酸含量出现明显下降,而甲醛、甲醇、酒精度、挥发酸、总糖含量变化不明显。当在草莓中添加0.5~1.0倍的水进行果酒发酵时,对果酒的香味、颜色与口感无负面影响。并且,由于酒体的总酸含量降低,增加了果酒的适口性。因此,稀释降酸发酵是解决草莓酒酸度较高的有效方法。但由于草莓果实成分的固有特征,草莓酒酒体寡淡,余味不足的缺陷尚待进一步研究解决。
One of the major problems for strawberry wine was that it tasted too sour. To solve this problem, the fermentation and its effect using strawberry syrup diluted with different water proportion was discussed in this paper. The results showed that the content of dry extract,total esters and total acid in the strawberry wine decreased with the increase of water quantity, while the content of formaldehyde, methanol,alcohol, volatile acid and total carbohydrate had no significant change. However, no negative effect on fragrance, color and mouthfeel of the strawberry wine occurred when there was 0.5-1.0 times of water. Furthermore, the palatability of the strawberry wine was improved because of the reduction of total acid. This study suggested that it was an efficient method to solve the problem of higher total acid in the strawberry wine by using diluted strawberry syrup. However, the problems of blank flavor and insufficient aftertaste of strawberry wine become urgent problems to be solved in the following research.
出处
《酿酒》
CAS
2017年第6期112-115,共4页
Liquor Making
基金
安徽省科技攻关计划项目(1604g0702059)
安徽省教育厅自然科学研究重点项目(KJ2016A566)资助
关键词
草莓酒
发酵
降酸
稀释发酵
strawberry wine
fermentation
deacidification
strawberry syrup diluted with water
