摘要
为提高越橘苹果混酿果酒的酒体品质,以越橘苹果混酿果酒为原料,研究在经自然澄清、过膜、离心处理后,皂土、明胶、聚乙烯吡咯烷酮(PVPP)、蛋清粉4种澄清剂对越橘苹果混酿果酒的澄清效果、理化指标、香气成分及感官评价的影响。结果表明,澄清处理后果酒的透光率提高了8.1%~9.4%(P<0.05),但各酒样的理化指标无显著变化;采用顶空固相微萃取—气质联用技术(HS-SPME-GC-MS)检测酒样中的挥发性成分,从中共检测出118种香气成分,包括醇类23种、酸类13种、酯类43种、酚类4种、酮类6种、醛类7种、萜烯类4种、烷类9种,其他香气成分9种;不同澄清方式对越橘苹果混酿果酒香气成分的影响不显著;感官评价表明经0.6 g/L皂土处理后酒样外观悦目协调,感官评分最高。综合评定0.6 g/L皂土为越橘苹果混酿果酒的最佳澄清方案。
In order to improve the quality of the biberrg apple blended fruit wine,the effects of four kinds of clarifying agents,including bentonite,gelatin,polyvinylpyrrolidone(PVPP)and egg white powder,on the clarification effect,physical and chemical indicators,aroma components and sensory evaluation of bilberry apple blended fruit wine were studied.The results showed that the light transmittance was significantly increased by 8.1%-9.4%after clarification.There was no significant change in the physicochemical indicators of each wine sample.A total of 118 aroma components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),including 23 alcohols,13 acids,43 esters,4 phenols,6 ketones,7 aldehydes,4 terpenes,9 alkanes and 9 other aroma components.The sensory evaluation showed that the 0.6 g/L bentonite treated wine had a pleasant and harmonious appearance and the highest sensory score.The comprehensive evaluation determined that 0.6 g/L bentonite was the best clarification scheme for bilberry and apple blended fruit wine.
作者
杨梅
陈瑞
蒋成
张军
Yang Mei;Chen Rui;Jiang Cheng;Zhang Jun(Tianjin Institute for Food Safety Inspection Technology,Tianjin 300000,China;College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China)
出处
《天津农学院学报》
2025年第6期57-67,共11页
Journal of Tianjin Agricultural University
基金
天津市科技计划项目(21YDTPJC00910)。
关键词
越橘苹果混酿果酒
澄清效果
理化指标
香气成分
感官评价
bilberry apple blended fruit wine
clarifying effect
physical and chemical indicators
aroma components
sensory evaluation
