山楂后贮条件对山楂酒品质和风味的影响

Effect of hawthorn storage conditions on quality and flavor of hawthorn wine

该实验将鲜山楂密封贮藏于15℃、25℃和35℃,研究贮藏温度和时间对山楂酒品质和风味成分的影响。结果表明,相同贮藏时间条件下,随贮藏温度在15~35℃范围内升高,山楂酒pH值上升,总酸、柠檬酸和L-苹果酸含量降低,酯类含量升高。25℃条件下贮藏5 d,山楂酒pH值上升0.08,总酸、柠檬酸和L-苹果酸含量分别降低1.39 g/L、822.03 mg/L和154.83 mg/L,酯类物质含量升高49.7 mg/L;35℃条件下贮藏4 d,山楂酒pH值上升0.03,总酸、柠檬酸和L-苹果酸含量分别降低1.04 g/L、887.60 mg/L和164.88 mg/L,酯类物质含量升高25.8 mg/L。因此,25~35℃密封贮藏,可有效降低山楂酒中柠檬酸和L-苹果酸含量,升高酯类物质含量,改善山楂酒的风味与口感。

The effect of hawthorn storage temperature and period on the quality and volatile components of hawthorn wine was investigated by storing the hawthorn fruits air-tightly at 15℃,25℃and 35℃,respectively.The results showed that with the hawthorn storage temperature increased within the range of 15-35℃,the pH value of hawthorn wine increased,the total acidity,citric and L-malic acids content decreased and the ester content also increased under the same storage period.By storing hawthorn fruits for 5 d at 25℃,the hawthorn wine pH value increased by 0.08,the total acidity,citric and L-malic acids decreased by 1.39 g/L,822.03 mg/L and 154.83 mg/L,respectively,meanwhile,the ester content increased by 49.7 mg/L.However,by storing the fruits for 4 d at 35℃,the pH of hawthorn wine increased by 0.03,total acidity,citric and L-malic acids decreased by 1.04 g/L,887.60 mg/L and 164.88 mg/L and ester content increased by 25.8 mg/L.Therefore,it was an effective method to decrease the citric and L-malic acids contents and improve the ester content of hawthorn wine,thus improve the flavor and taste of hawthorn wine by storing hawthorn fruit at 25-35℃under air-tight condition.