糖酸温度对百香果酒质量的影响

Effect of Sugar,Acid and Temperature on the Quality of Passiflora edulis Sims Wine

黄金百香果酒含有多种活性成分,具有营养、保健和预防疾病的作用.本试验以黄金百香果为材料,设置不同处理:苹果酸(g/kg)0、0.25、0.45、0.65、0.85、1.05;含糖量(%)19、22、25、28和温度处理20℃、28℃、14~32℃(自然温度).通过测量pH值、酒精度、残糖量、甲醇含量、总SO2含量、干物质的含量等指标,研究对百香果酒质量的影响.结果显示:效果由佳到差顺序的处理分别为苹果酸(g/kg)0.45>0.65>0.85>1.05>0.25>0;含糖量(%)25>22>28>19;温度28℃>自然温度>20℃.因此,百香果酒加工的最佳条件为苹果酸0.45g/kg、含糖量25%、温度为28℃,本试验为酿造优质的百香果酒提供技术支持.

Passiflora edulis Sims wine contains a variety of active ingredients,with the role in nutrition,health care and disease preventing.In this test Passiflora edulis Sims was used as material under different treatment conditions: malic acid (g/kg): 0,0.25,0.45,0.65,0.85,0.85;Sugar content (%):19,22,25,28;and treating temperature(℃):20,28 and natural temperature(14-32).The effects of different treating conditions on the quality of golden thyme fruit wine were evaluated by measuring pH,alcohol content,residual sugar content,methanol content,total SO2 content and dry matter content.The results showed that the order of effect from good to bad is,as for malic acid(g/kg): 0.45>0.65>0.85>1.05>0.25>0,as for sugar content(%):25>22>28>19,and as for the temperature(℃):28>the natural temperature>20.Therefore,the best condition for processing thyme fruit wine is malic acid(g/kg): 0.45,sugar content:25%,and temperature:28 ℃.The current test provides technical support for the brewing of high-quality thyme fruit wine.