酿造苹果冰酒的12个品种原料酿酒特性初探

Study on Characteristics of 12 Apple Varieties Raw Materials for Brewing Apple Ice Cider

苹果冰酒因其独特的风味备受国际市场青睐,然而国内尚无相关研究。为了筛选中国黄土高原产区酿造苹果冰酒的最佳品种,试验选取了12个苹果品种,对比分析了其延迟采收期的含糖量、含酸量、总酚含量等理化指标。同时,对各品种进行了酿酒试验并进行了感官评价。结果发现,延迟采收的各苹果品种均表现出了含糖量、总酚含量升高,而含酸量降低的趋势,符合酿造苹果冰酒对原料的要求。其中,富士KiKu、陆奥表现出良好的酿酒特性,适合作为苹果冰酒的酿造原料。

Apple ice cider is popular in international market due to its unique flavor,however,there is no related research in China.In order to select the best varieties for brewing apple ice cider in Loess Plateau area,12 apple varieties were selected and the physical and chemical indexes,such as sugar content,acid content and total phenol content,were analyzed.At the same time,the cider-brewing experiment and sensory evaluation were carried out.The results showed that the content of sugar and total phenol increased,but the content of acid decreased,which met the requirement of raw materials for brewing apple ice cider.Among them,Kiku,Crispin showed good brewing characteristics,and were suitable raw materials for brewing apple ice cider.