不同酒精体积分数浸泡型青梅酒的理化成分研究

Research on Physicochemical Components of Different Alcohol Strength Soaking Type Greengage Wine

以不同酒精体积分数的青梅酒为原料,研究不同青梅酒中总糖、还原糖、总酸等理化指标的含量及感官评分。结果表明:60%的青梅酒总糖、还原糖的含量均最大,分别为10.86 g/100 g和5.5 g/100 g (以葡萄糖计);10%的青梅酒总酸含量最大,为5.60 g/L (以柠檬酸计);60%的青梅酒氨基酸态氮、总固形物含量、透光率最大,分别为0.077 63 g/L, 63.74 g/L和96.6%;10%的青梅酒色值吸光度最大,为0.128。通过感官评价, 60%的青梅酒感官评分最高,为83分。该试验旨在为国内青梅果酒的理化成分和品质研究提供一定的技术支持。

The different greengage wine was used as raw material to find out the content of physicochemical indexes of total carbohydrate, reducing sugar, total acid and sensory scores. The results showed that the content of the total carbohydrate and reducing sugar of 60% alcohol strength greengage wine reached up the highest as 10.86 g/100 g and 5.5 g/100 g(calculated by glucose). The content of the total acid of 10% alcohol strength greengage wine reached up the highest as 5.60 g/L(calculated by citric acid). The content of the amino acid-N, total solid and transmittance of 60% alcohol strength greengage wine reached up the highest as 0.077 63 g/L, 63.74 g/L and 96.6%. The color value as absorbance of 10% alcohol strength greengage wine reached up the highest as 0.128. Based on sensory evaluation, the sensory scores of 60% alcohol strength greengage wine reached up the highest as 83 points. The purpose of this experiment was to provide technical support for the study of physical and chemical components and quality of greengage wine in China.