苹果品种(系)制酒适性的研究

Studies of apple wine-making adaptability of different varieties(strains)

以33个不同苹果品种(系)为材料,对其果汁及发酵苹果酒进行理化分析,并对苹果酒进行了感官评价。结果表明,不同品种间加工特性差异较大,其中95-109、95-152、红玉、瑞林、94-9-11w、7-c-104、95-117表现出良好的酿酒特性,出汁率和糖度较高,发酵原酒澄清透明,果香、酒香良好,酒体协调,纯正无杂,风味典型性明显,可作为果酒加工的优良品种(系)。

Fruit juices and wines of 33 apple varieties（Strains） were physiochemically analysed.Sensory evaluation of apple wine was carried out as well.The results showed that characteristics for wine processing of 33 apple cultivars varied greatly.Among the varieties（strains） tested,95-109,95-152,Jonathan,Judeline,94-9-11w,7-c-104 and 95-117 were more suitable for apple-making than others due to higher rate of juice production and content of soluble substance,and higher quality of apple wine.