骏枣预处理方式对红枣酒品质的影响

Effect of Pretreatment Methods on the Quality of Jun jujube Wine

将骏枣分别预处理为枣浆、枣泥、枣块和枣汁,从理化指标、色度、风味和滋味等维度,探讨枣的预处理方式对红枣酒品质的影响。研究发现,枣汁发酵的红枣酒酒精度显著偏高(P<0.05),而枣浆发酵的红枣酒a*值、b*值和芳香类物质含量显著偏高(P<0.05),传感器W1C、W3C和W5C(均对芳香类物质灵敏)对枣浆发酵红枣酒的响应值要显著高于其它处理方式(P<0.05),而后味A(涩的回味)和后味B(苦的回味)呈现出相反的趋势。经主成分分析、聚类分析和多元方差分析发现,不同预处理方式骏枣发酵的红枣酒品质差异均为极显著(P<0.001)。由此可见,由枣浆发酵的红枣酒品质最优。

Jun jujube was pretreated as jujube pulp,jujube paste,jujube pieces and jujube juice. The effects of pretreatment methods on the quality of Jun jujube wine were discussed in terms of physical and chemical indexes,chromaticity,flavor and taste. The results showed that juice fermented jujube wine had high alcohol content(P<0.05),while the a*value,b*value and aromatic substance content of pulp fermented jujube wine were significantly higher(P<0.05). The sensor W1 C,W3 C and W5 C(all were sensitive to aromatic substances)had higher response value to pulp fermented jujube wine(P<0.05),aftertaste A(astringent aftertaste)and aftertaste B(the bitter aftertaste)showed the opposite trend. Through principal component analysis,cluster analysis and multivariate analysis of variance,it was found that the quality of jujube wine fermented by different pretreatment methods was very significant(P<0.001). It could be seen that jujube wine fermented by jujube pulp had the best quality.