不同浸泡时间和料液比对紫甘薯浸泡酒感官特性和品质的影响

摘要

通过感官特性和品质指标,在常温下浸泡,对两个紫甘薯品种在4个不同料液比和不同的浸泡时间下的浸泡酒进行评价.结果表明,与浸泡原酒和购买紫甘薯发酵酒相比,紫甘薯浸泡酒能够获得较好的感官特性;具有较高的花色苷含量,提高了色度、pH值、可溶性固形物含量、氨态氮含量;降低了透光率、酒精度.紫甘薯浸泡酒制作方法简便,成本较低.其中,以滇紫甘薯24在3:7的料液比、浸泡时间为6d下效果最佳.%The sensory properties and the quality indexes of purple sweet potato steeped wine samples (produced by two purple sweet potato species respectively, steeped at room temperature, with four different material-liquid ratio and different steeping time) were evaluated. The results suggested that, compared with the original wine and the purple sweet potato fermented wine, purple sweet pota-to steeped wine had better sensory properties (higher content of anthocyanins;improved colority, pH value, soluble solids and ammo-nia nitrogen content;decreased transmission rate and alcohol content). The production of purple sweet potato steeped wine was sim-ple and the production cost was low. Besides, the best technical conditions were as follows:Yunnan purple sweet potato No. 24 used as raw material, material-liquid ratio was 3:7, and steeping time was 6 d.