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为促进果桑品种的选育研究,采用17个果桑品种的桑椹进行了酿酒试验,分析了桑椹原汁和成酒的理化指标。不同品种桑椹原汁的理化指标存在较大差异。原汁糖度较高的3个品种依次为粤椹大10、粤椹36和粤椹74;糖酸比值较高的3个品种依次为粤椹51、粤椹36和粤椹74;花青素含量较高的3个品种依次为粤椹74、粤椹34、粤椹19。将各品种桑椹榨汁后添加15%蔗糖发酵,发酵后各品种桑椹酒的残糖含量为0.00~1.20 g/L;总酸质量分数比发酵前下降12.5%~26.2%;花青素含量大幅度降低,损失率为71.4%~87.5%;乙醇体积分数为8.0%~10.9%,达10%以上的品种依次为粤椹大10、粤椹36、粤椹74和粤椹6;高级醇含量为0.24~0.52 g/L;总挥发酯含量为0.050~0.131 g/L;甘油质量分数为1.19%~1.64%。综合分析试验结果,初步筛选出粤椹大10、粤椹36和粤椹74作为较适宜酿酒品种,其中以粤椹74为最优。
In order to promote the selection and breeding of mulberry varieties, 17 mulberry varieties of mulberry were used for wine making test, and the physicochemical indexes of mulberry juice and wine were analyzed. Different varieties of mulberry juice of physical and chemical indicators there is a big difference. The three varieties with higher sugar content were Yueyangda 10, Yantai 36 and Yantai 74, and the three varieties with higher sugar and acid ratios were Yuehuang 51, Yuehuang 36 and Yuejie 74, and anthocyanin The three cultivars with higher contents were Yue 74, Yue 34, Yue 19. After 15% sucrose fermentation, the residual sugar content of mulberry wine in each variety was 0.00-1.20 g / L after fermentation; the total acid content decreased 12.5% -26.2% compared with that before fermentation; the content of anthocyanin The rate of loss was 71.4% -87.5%; the volume fraction of ethanol was 8.0% -10.9%, and the varieties with more than 10% ethanol were Yue 10, Yue 36, Yue 74 and Yue 6; Was 0.24-0.52 g / L, the total volatile ester content was 0.050-0.13 l g / L, and the mass fraction of glycerol was 1.19% -1.64%. According to the comprehensive analysis of the test results, the results showed that Yuandu 10, Yuandi 36 and Yuantou 74 were the most suitable varieties for wine making, of which Yue 74 was the best.