枸杞鲜果与干果发酵酒成分分析对比研究

Contrast Analysis of the Component in Medlar Fruit Wine Fermented by Fresh Fruit and Dry Fruit

测定了枸杞鲜果和干果发酵酒的氨基酸、蛋白质、有机酸、维生素、挥发性物质及高级脂肪酸等成分的含量,并对它们进行了对比分析,结果表明:枸杞鲜果发酵酒与干果发酵酒在氨基酸、VC、VE的含量上有较大的差异;利用鲜果发酵有利于VC的保持;利用干果发酵有利于VE的保持。

Amino acid protein organic acid vitamin volatile compounds and higher fatty acid in medlar fruit wine fermented by fresh fruit and dry fruit were determined and contrast analysis was made for them. The results showed that there were big difference in the contents of amino acid VC and VE in the two types of medlar fruit wine. The content of VC was much higher in the wine fermented by fresh fruit and the content of VE was much higher in the wine fermented by dry fruit.