不同澄清剂对桑葚果酒品质的影响

【目的】研究5种不同类型澄清剂对桑椹果酒品质的影响。【方法】以桑葚果酒作为研究对象,以酒样澄清度、理化指标、风味成分和感官品质为测定指标。【结果】澄清处理后的桑葚果酒与对照组比较,总酸含量无显著差异,可溶性固形物与酒精度差异显著,总糖含量降低1.1%36.8%,80 g/L澄清剂添加量处理组酒样花色苷、总酚、总黄酮含量分别降低4.3%23.2%、0.5%10.0%、2.1%14.7%。澄清处理后酒样的香气物质含量和种类均有所差异,PVPP处理组酯类化合物相对含量总量减少22.8%,果胶酶处理组则仅降低0.5%,其他处理组介于两者之间。【结论】60 g/L果胶酶处理组对酒样挥发性香气化合物的影响最小,感官评价也最接近对照组。

Effects of Different Clarifying Agents on Quality of Mulberry Wine

【Objective】 To study the effects of 5 different types of clarifiers on the quality of mulberry wine with mulberry wine as the research object. 【Methods】 The clarity, physical and chemical indexes, flavor components and sensory quality of mulberry wine samples were taken as the inspection indexes and the effects of 5 clarifying agents on the quality were discussed. 【Results】 The results showed that compared with the control group, there was significant difference in soluble solids and alcohol content, but no significant difference in total acid content.The total sugar content decreased by 1.1%-36.8%. The content of anthocyanin, total phenol and total flavone in the treated group with 80 g/L clarifier decreased by 4.3%-23.2%, 0.5%-10.0% and 2.1%-14.7% respectively. The contents and types of aroma substances of wine samples after clarification were different. The relative content of esters in PVPP group decreased by 22.8%, while that in pectinase group decreased only by 0.5%, and that in other groups was between the two. 【Conclusion】 Principal component analysis and hierarchical cluster analysis confirmed that the 60 g / L pectinase treatment group had the least effect on the volatile aroma compounds of wine samples, and the sensory evaluation was also the closest to the control group.