不同浸泡时间和料液比对紫甘薯浸泡酒感官特性和品质的影响

Effects of Different Steeping Time and Material-Liquid Ratio on Sensory Properties and Quality of Purple Sweet Potato Steeped Wine

通过感官特性和品质指标,在常温下浸泡,对两个紫甘薯品种在4个不同料液比和不同的浸泡时间下的浸泡酒进行评价。结果表明,与浸泡原酒和购买紫甘薯发酵酒相比,紫甘薯浸泡酒能够获得较好的感官特性;具有较高的花色苷含量,提高了色度、pH值、可溶性固形物含量、氨态氮含量;降低了透光率、酒精度。紫甘薯浸泡酒制作方法简便,成本较低。其中,以滇紫甘薯24在3∶7的料液比、浸泡时间为6 d下效果最佳。

The sensory properties and the quality indexes of purple sweet potato steeped wine samples （produced by two purple sweet potato species respectively, steeped at room temperature, with four different material-liquid ratio and different steeping time） were evaluated. The results suggested that, compared with the original wine and the purple sweet potato fermented wine, purple sweet pota- to steeped wine had better sensory properties （higher content of anthocyanins; improved colority, pH value, soluble solids and ammo- nia nitrogen content; decreased transmission rate and alcohol content）. The production of purple sweet potato steeped wine was sim- ple and the production cost was low. Besides, the best technical conditions were as follows： Yurman purple sweet potato No. 24 used as raw material, material-iiquid ratio was 3 ： 7, and steeping time was 6 d.