不同苹果品种(系)制醋适性的评价

摘要

16 apple (Malus domestica Borkh) varieties were used to make vinegars. The physical and chemical indexes and sensory characteristic were evaluated. Results indicated that there were significant differences in the contents of acetic acid, tannin, total polyphenol and clarity between apple vinegars. Lujia 6 and Hokkaido 9 are suitable for vinegar-making due to their soft sour and fruity taste.%以16个苹果(Malus domestica Borkh)品种(系)为原料酿醋,对制成的苹果醋进行理化指标,感官指标分析.结果表明,不同苹果品种(系)制出的醋在醋酸、单宁、总酚含量及澄清度方面差异较大,其中用北海道9号(Hakkaido 9)和鲁加6号(Lujia 6)制的醋酸味柔和,果味浓郁,醋体澄清透明,较为稳定.