不同百香果汁原料对百香果酒理化性质的影响

Effects of Different Raw Materials of Passion Fruit Juice on the Physicochemical Properties of Passion Fruit Wine

为获得最优的百香果酒配方,本研究使用不同品种、比例的百香果汁进行百香果酒酿造,研究测定了不同百香果酒的含糖量、酒精度、pH和总酸含量变化,并结合其风味物质含量,分析不同果汁原料对百香果酒品质的影响,筛选出最适的果汁原料。结果表明,酵母对肯昇百香果原汁的利用度较低,果酒酒精度偏低;使用肯昇百香果清汁酿造的百香果酒总酸偏高,可能使酒体欠协调。对比不同酒样的风味物质含量可知,达川百香果原汁酿造的酒样高级醇含量较高,可能引起人体上头现象的发生,同时其酯类含量较少,酒体香气较欠缺。综合各实验指标,推荐使用达川百香果清汁作为原料进行果酒酿造。本研究对使用不同原料酿造的百香果酒的理化性质进行测定,综合对比了不同原料的优劣,以期为百香果酒酿造的原料选择提供指导意见。

In order to obtain the best formula of passion fruit wine,this study used different varieties and proportions of passion fruit juice to brew passion fruit wine,studied and determined the changes in sugar content,alcohol content,pH and total acid content of different passion fruit wine,combined with its flavor substance content,analyzed the influence of different juice on the quality of passion fruit wine,and screened the most suitable juice.The results showed that the utilization of yeast on passion fruit juice of Concentrading Co.,Ltd.was low,and the alcohol content of fruit wine was low.The total acid of passion fruit wine made with frozen clear passion fruit conc of Concentrading Co.,Ltd.was high,which may cause the wine uncoordinated.By comparing the contents of flavor substances in different wine samples,it can be seen that the wine samples made from Dachuan passion fruit juice had higher content of higher alcohols,which may cause the hangover,and its ester content was less,and the aroma was less.According to the experimental indexes,it was recommended to use Dachuan clear passion fruit conc as raw material to brew fruit wine.The physicochemical properties of passion fruit wine brewed with different raw materials were determined,and the advantages and shortcomings of different raw materials were compared comprehensively,hoping to provide guidance for the selection of raw materials for passion fruit wine brewing.