低度砂糖桔果酒的人工催陈技术研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.10 低度砂糖桔果酒的人工催陈技术研究 万子玲1 1 1 2 2 ，郑华 ，林捷 ，郭正忠 ，寇兆民 （1.华南农业大学食品学院，广东广州 510642）（2.广东省十二岭酒业有限公司，广东云浮 527300） 摘要：利用超声波、紫外线和微波进行催陈处理，探讨人工催陈处理对沙糖桔发酵果酒品质的影响。结果表明，不同催陈方式 的处理时间均对沙糖桔酒的陈化效果显著。沙糖桔原酒经超声波和微波处理后，酒精度先降后升，透光率先升后降，总酸持续增加， 总糖持续减少。而紫外线处理处理后，酒精度下降，透光率上升，总糖下降，总酸变化不显著。陈化后的风味更加醇厚，其中以400 W 超声波处理15 min后的酒体最为醇和丰满。 n 关键词：沙糖桔；果酒；催陈 c 文章篇号：1673-9078(2010)10-1127-1129 . Study on the Artificial Aging Treatment of Low-alcohol m Sweet Orange Wine o c 1 1 1 2 2 WAN Zi-ling , Zheng Hua , LIN Jie , GUO Zheng-zhong , KOU Zhao-min . (1.College of Food Science, South China Agriculture University, Guangzhou, 510642) d (2.Guangdong Province 12 Ridge Winery Co., Ltd, Yunfu 527100, China） o Abstract: Sweet orange wine was treated by ultrasonic wave, microwave, and ultraviolet rays to accelerate wine aging and the effect of artificial aging treatment on the quality of the wine was studied. The results showed that all the examined aging treatment methods had obvious o f aging effect on the sweet orange wine. During the ultrasonic and microwave treatments, the alcohol degree of the wine firstly decreased and then increased; the light transmittance increased and then decreased; total acid increased;