3种野生水果酿造酒的特性分析

Analysis on characteristics of 3 kinds of brewed wine

中文关键词:  酿造酒  总糖  总酸  酒精度

英文关键词:brewed wine  total sugar  total acid  alcohol content

中文摘要:

      目的 分析酿造果酒中酒精度、总酸含量、总糖含量和微生物菌落数。方法 选用3种市售的野生水果酿造酒, 按照国标方法测定3种酿造酒中的酒精度、总酸, 总糖和微生物菌落数。结果 凤梨酒、樱桃酒和猕猴桃酒的酒精度在11.0~13.0之间。樱桃酒和猕猴桃酒的总酸含量分别为6.7 g/L和6.5 g/L, 凤梨酒的总酸含量为14.8 g/L。凤梨酒和樱桃酒总糖含量分别为31.9 g/L和14.8 g/L, 猕猴桃酒总糖含量为6.3 g/L。参照国标检测方法对3种野生水果酿造酒进行了细菌和霉菌数的检测, 3种野生水果酿造酒中菌落总数(CFU/mL)均≤50。结论 樱桃酒和猕猴桃酒这2种酿造果酒酿造过程正常, 酒的品质优良, 而凤梨酒口感稍差。凤梨酒和樱桃酒属于半甜酿造酒, 猕猴桃酒属于半干酿造酒。3种野生水果酿造酒的菌落总数均符合国家标准。

英文摘要:

      Objective To analyze the alcohol content, total acid, total sugar and microbial colony numbers in fruit wine. Methods Three kinds of wild fruit wine for market were selected to determine the alcohol content, total acid, total sugar and microbial colony numbers according to the national standard method. Results The alcohol content of three brewed wine was between 11.0-13.0.The total acid of cherry wine and kiwi wine was 6.7 g/L and 6.5 g/L respectively, while the total acid of pineapple wine was 14.8 g/L. The total sugar of pineapple wine and cherry wine was 31.9 g/L and 14.8 g/L respectively, while the total sugar of kiwi wine was 6.3 g/L. The bacteria and molds of the three kinds of wild fruit liquors were detected according to the national standard test method, and the total amount of bacterial colonies (CFU/mL) in three kinds of wild fruit brewing wine was less than or equal to 50. Conclusion Cherry wine and kiwi wine are two types of fruit wine that have a normal brewing process and are of good quality, while pineapple wine has a slightly poor taste. Pineapple wine and cherry wine are semi-sweet brews, kiwi wine is a semi-dry brew. The total number of bacterial colonies of the 3 kinds of wild fruit liquor all met the national standard.