不同成熟度青梅果实发酵果酒品质分析

Effect of fruit maturity on chemical quality of plum wine

研究了贵州荔波产大果梅不同果实成熟度对发酵青梅酒理化品质影响。结果表明:不同成熟度青梅果实经酒精发酵后果酒中挥发酸、游离二氧化硫、苹果酸、乳酸、乙酸、甲醇、异戊醇、腐胺、色胺、香气物质种类均有显著变化。青梅果酒酒精发酵过程中存在苹果酸乳酸发酵现象。完熟青梅果实挥发酸、腐胺、甲醇含量偏高,八成熟青梅果实酿酒香气物质种类相对较少,选择九成熟青梅果实酿造果酒有利于发酵过程控制和改善青梅果酒品质。研究结果为青梅酒开发利用提供参考依据。

This study evaluated the effect of three maturity degree of Daguo plum fruit on the chemical character of plum wine.The results showed that the content of volatile acid,free sulphur dioxide,malic acid,lactic acid,acetic acid,methanol,isoamyl alcohol,putrescine,tryptamine and aromatic substances were different among wine samples.The malo lactic fermentation can be observed during alcohol fermentation.The highest content of volatile acid,putrescine and methanol were found in wine sample fermented with ripeness plum fruit,whereas,the simple aromatic substances was found in unripe fruit.In order to better control fermentation process and obtain high quality plum wine,the near ripe plum fruit was selected for wine making.