摘要
该试验以苹果汁、果酒酵母和酒花为原料酿造一款酒花增味西打(Cider)酒,以苦味值、感官评分和酒精度为评价指标,考察酒花干投时间、酒花添加量和酵母添加量对酒花增味西打酒酿造工艺的影响。通过单因素和正交试验对酒花增味西打酒酿造工艺条件进行优化,并进行理化指标、微生物检测和气相色谱串联质谱法分析。结果表明,最佳酿造工艺条件为酒花干投时间60 h、酒花添加量5.0 g/L、酵母添加量为0.6 g/L。在此条件下,酒花增味西打酒苦味值为15.75 BU,感官评分为90.83分,酒精度为2.57%Vol。酒体协调,味道先苦后甜,具有酒花热带水果香气和花香的同时且带有苹果汁的香甜,口感极佳。
Using apple juice,Saccharomyces cerevisiae and hops as material to brew the cider with hops flavour,using bitterness value,sensory score,and alcohol content as evaluation indicators,the effects of dry hopping time,hops addition,and yeast addition on the brewing process of the cider with hops flavour were investigated.The brewing process conditions of the cider with hops flavour were optimized through single factor and orthogonal experiments,and physicochemical indicators,microbial detection,and gas chromatography-tandem mass spectrometry analysis were conducted.The results show that the optimal brewing process conditions are 60 hours of dry hopping time,5.0 g/L of hops addition,and 0.6 g/L of yeast addition.Under these conditions,the bitterness value of the cider with hops flavour is 15.75 BU,the sensory score is 90.83,the alcohol content is 2.57%Vol.The cider exhibits a harmonious body,with a taste that starts with bitterness and then sweetness.It possesses the aroma of hops,tropical fruits and flowers and sweet apple flavour at the same time,resulting in an excellent taste.
作者
秦晓旭
唐思敏
李凤
王家英
周天舒
董小雷
QIN Xiaoxu;TANG Simin;LI Feng;WANG Jiaying;ZHOU Tianshu;DONG Xiaolei(School of Biological Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Department of Quality,Jinan Haopu Biotechnology Co.,Ltd.,Jinan 250101,China)
出处
《食品科技》
CAS
北大核心
2024年第4期108-115,共8页
Food Science and Technology
基金
山东省自然科学基金青年项目(ZR2020QC235)。
