| 优质酿酒杨梅选种指标体系的研究 |
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| 引用本文： | 李 华,袁春龙.优质酿酒杨梅选种指标体系的研究[J].西北农林科技大学学报(社会科学版),2000,28(4):51-56. |
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| 作者姓名： | 李 华 袁春龙 |
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| 作者单位： | 西北农林科技大学,葡萄酒学院,陕西,杨陵,712100 |
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| 摘 要： | 对浙江仙居地区优质酿酒杨梅选种指标体系的研究表明 ,固酸比 (可溶性固形物 /总酸 )是优质酿酒杨梅选种的一级指标 ,果实的总酸是二级指标 ,成熟时果实的颜色是三级指标 ,此外 ,在颜色满足酿酒需要的条件下 ,成熟时果实的大小也是一个重要的选种指标。荸荠种为该地区最佳酿酒品种 ,其次是东魁、临海早大梅 ,水杨梅较差
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| 关 键 词： | 杨梅 酿酒 选种指标 固酸比 |
| 修稿时间： | 1999-09-29 |
Studies on the selection index of red bayberry for high quality liqueur making |
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| LIHu,YUAN Chun-long.Studies on the selection index of red bayberry for high quality liqueur making[J].Journal of Northwest Sci-Tech Univ of Agr and,2000,28(4):51-56. |
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| Authors: | LIHu YUAN Chun-long |
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| Institution: | (College of Enology,Northwest Science and Technology University of Agriculture and Forestry,Yangling,Shaanxi 712100,China) |
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| Abstract: | The selection index of red bayberry in Xianju District of Zhejiang for making high quality liqueur is studied.The results indicate:Total soluable solids (TSS)/total acid (TA) of the fruit is the first class selection index.The second is TA and the third is color.In addition,if the color is good,fruit size is also an important selection index.Biqi Bayberry is the optimum variety for making liqueur in this district.Dongkui and Linhai Bayberry is better.Shui Bayberry is not a good one. |
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| Keywords: | bayberry liqueur making selection index TSS/TA |
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