The kiwifruit wines were brewed by three kinds of processes (clear juice, without peel and with peel), respectively, and the quality of the wines brewed by different treatment processes were evaluated. The testing of electronic tongue indicated that the umami and salty of kiwifruit wine fermented with peel were significantly higher (P<0.05), while the sourness and bitterness showed the opposite tendency (P<0.05). The testing of HPLC indicated that the quinic acid, citric acid, malic acid and lactic acid contents in the kiwifruit wine fermented with peel were significantly lower (P<0.05). The testing of electronic nose indicated that the response value of sensor W1C and W5C on the kiwifruit wine fermented with peel were significantly higher (P<0.05), while the sensor W5S showed the opposite tendency (P<0.05). The testing of colorimeter indicated that the brightness (L* value) of kiwifruit wine fermented with peel was significantly higher than the kiwifruit wine fermented with clear juice (P<0.05), and the red and green degree(a* value) was significantly lower than the kiwifruit wine fermented without peel (P<0.05). Through principal component analysis (PCA), cluster analysis (CA), and multivariate analysis of variance (MANOVA), the quality of kiwifruit wine fermented with peel was better.%分别采用清汁、去皮和带皮的工艺酿造猕猴桃果酒,并对不同处理工艺酿造果酒的品质进行评价.结果表明,经电子舌检测发现,带皮发酵猕猴桃果酒的鲜味和咸味显著偏高(P<0.05),而酸味和苦味则呈现出相反的趋势(P<0.05).经高效液相色谱(HPLC)检测发现,带皮发酵猕猴桃果酒中奎尼酸、柠檬酸、苹果酸和乳酸含量显著偏低(P<0.05).经电子鼻检测发现,传感器W1C和W5C对带皮发酵猕猴桃果酒的响应值显著偏高(P<0.05),而传感器W5S呈现出相反的趋势(P<0.05).经色度仪检测发现,带皮发酵的猕猴桃果酒其亮度(L*值)显著高于清汁发酵(P<0.05),而红绿度(a*值)显著高于去皮发酵(P<0.05).通过主成分分析(PCA)、聚类分析(CA)和多变量方差分析(MANOVA)发现,带皮发酵的猕猴桃果酒品质更优.
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