摘要
为充分利用荔枝资源,提高荔枝酒品质,研究了广东省主栽荔枝品种的加工性质、酶解性质和酿酒性能,结果表明:对酿酒品质影响较大的因素是荔枝的香气和糖酸含量,如“仙婆果”、“糯米糍”、“淮枝”和“妃子笑”荔枝清甜香浓,发酵时可赋予果酒典型的荔枝香味;经果胶酶酶解后,榨汁容易,出汁率高,且稳定性好。通过对不同品种荔枝成品酒的品质分析比较,得出“仙婆果”为酿造荔枝酒的最佳品种,“糯米糍”、“淮枝”和“妃子笑”为酿造荔枝酒的优良品种。
in order to fully utilize lychee resource and improve the quality of lychee wine, the brewing adaptability of different species of lychee were studied. The results showed that the largest factors on lyehee wine making were aroma, content of sugar and acid. It could be concluded by comparing the quality of different wines that L. chinensis Sonn. cv. Xianpoguo was the best cultivar for wine making. Meanwhile, L. chinensis Sonn. cv. Nuomici, L. chinensis Sonn. cv. Huaizhi and L. chinensis Sonn. ev. Feizixiao were also appropriate for lyehee wine making.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期124-128,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
广东省重点科技攻关项目(No.2004A20301002)
关键词
荔枝酒
荔枝品种
酿酒适性
Lychee wine Lychee species Brewing adaptability
