In order to investigate the effect of thermal sterilization on the characteristics of Cili(Rosa roxburghii)wine,Cili wine was treated at 60,65,and 70℃ for 15 min and then stored at room temperature with untreated Cil...In order to investigate the effect of thermal sterilization on the characteristics of Cili(Rosa roxburghii)wine,Cili wine was treated at 60,65,and 70℃ for 15 min and then stored at room temperature with untreated Cili wine as the control(CK stored at 4℃).After six months,the sterilization effect,turbidity,pH value,alcohol content,volatile acidity,titratable acidity,total sugar,and vitamin C were determined.The volatile components in all the wine samples were extracted via head-space solid-phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS).Thermal treatment at 60~70℃ completely eliminated the microorganisms in Cili wine and had no significant effect on turbidity,pH value,alcohol content,volatile acidity,or vitamin C.The treatment brought increment in titratable acidity and decrement in total sugar compared with the CK.In particular,the treatment at 70℃ increased the number of volatile compounds to 34 compared with the CK(30).The results suggested that Cili wine sterilized at 60~70℃ water bath can keep good quality without deterioration for 6months at room temperature.展开更多
文摘In order to investigate the effect of thermal sterilization on the characteristics of Cili(Rosa roxburghii)wine,Cili wine was treated at 60,65,and 70℃ for 15 min and then stored at room temperature with untreated Cili wine as the control(CK stored at 4℃).After six months,the sterilization effect,turbidity,pH value,alcohol content,volatile acidity,titratable acidity,total sugar,and vitamin C were determined.The volatile components in all the wine samples were extracted via head-space solid-phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS).Thermal treatment at 60~70℃ completely eliminated the microorganisms in Cili wine and had no significant effect on turbidity,pH value,alcohol content,volatile acidity,or vitamin C.The treatment brought increment in titratable acidity and decrement in total sugar compared with the CK.In particular,the treatment at 70℃ increased the number of volatile compounds to 34 compared with the CK(30).The results suggested that Cili wine sterilized at 60~70℃ water bath can keep good quality without deterioration for 6months at room temperature.
