| 干红枸杞果酒酿造工艺的研究 |
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| 引用本文： | 张丽琴,张琇,王永娟,王薇,林勤.干红枸杞果酒酿造工艺的研究[J].安徽农业科学,2010,38(36). |
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| 作者姓名： | 张丽琴 张琇 王永娟 王薇 林勤 |
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| 作者单位： | 1. 北方民族大学生物科学与工程学院,宁夏银川,750021
2. 北方民族大学生物科学与工程学院,宁夏银川,750021;国家民委发酵酿造工程生物技术重点实验室,宁夏银川,750021 |
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| 基金项目： | 国家民委教学改革与质量建设研究项目，国家质量工程特色专业建设项目，北方民族大学人才引进项目 |
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| 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。
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| 关 键 词： | 酿造工艺 果酒 宁夏枸杞 |
Research on Brewing Technology of the Red Wine from Dried Lycium barbarum L.Fruit |
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| Institution: | ZHANG Li-qin et al(College of Biological Sciences and Engineering; Beifang Ethnics University; Yinchuan; Ningxia 750021); |
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| Abstract: | 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 detected.Result] Based on the score of sensory evaluation,the best adding amount of the substance in the red wine was that the roselle was 2.0%;the Arabian jasmine,2.0%;the orange fruit,8% and the orange peel,4%;which was brewed according to the content of alcohol of 11.0(V/V).Conclusion] Under the best formula,the red wine appeared the translucent ruby color and flavor. |
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| Keywords: | Brewing process Fruit wine Ningxia Chinese wolfberry |
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