摘要
[目的]从色泽、香味、酸度以及单宁含量几个方面对枸杞果酒酿造工艺进行研究。[方法]在枸杞果汁中分别添加不同质量分数(w)的玫瑰茄和茉莉花,检测其对枸杞果酒色泽和香味的影响;在枸杞果汁中分别添加不同体积分数(V/V)的橘子果肉汁和果皮汁,检测其对枸杞果酒酸味和涩度的影响。[结果]由感官评分得出各物质的最佳添加量为:在枸杞果汁中加入玫瑰茄2.0%、茉莉花2.0%、橘子果肉汁8%、橘子果皮汁4%,按酒精度为11.0(V/V)进行酿造。[结论]在最佳配方下酿造的枸杞果酒呈现透亮的宝石红色,酒香淡雅,清新怡人,酒感稳定,口感饱满,和谐度强,余味丰富。
[Objective] The brewing technology of the red wine from dried Chinese wolfberry was researched from its color,flavor,acidity and the content of tannin.[Method] The different concentrations(w) of component from roselle and Arabian jasmine added in the Chinese wolfberry juice and then the color and flavor of the wine was detected.The different volumes(V/V) of the orange fruit juice and orange peel juice were added in the Chinese wolfberry juice and then the degree of acidity and astringent of the wine was det...
出处
《安徽农业科学》
CAS
北大核心
2010年第36期20746-20748,共3页
Journal of Anhui Agricultural Sciences
基金
国家民委教学改革与质量建设研究项目(200829)
国家质量工程特色专业建设项目(TS11191)
北方民族大学人才引进项目
关键词
酿造工艺
果酒
宁夏枸杞
Brewing process
Fruit wine
Ningxia Chinese wolfberry
