不同草莓品种对草莓酒品质的影响
Effect of different strawberry varieties on the quality of stawberry wine
马宗新 1李文峰 1李慧慧 1郭晓雨 1张晓慧1
作者信息
摘要
目的：为了探究不同草莓品种及预处理工艺对草莓酒产量、感官品质及关键理化指标的影响，以优化草莓酒酿造工艺。方法：以丰香、章姬、甜查理、赛娃等9个草莓品种的果实为原料，采用不同发酵处理方式，对酿制完成的草莓酒，从感官指标（色泽、香味、口感）和理化指标（乙醇含量、酸度、糖转化率）两方面进行综合评价与分析。运用主成分分析（PCA）对工艺参数与酒品质的关联进行解析。结果：不同处理工艺对草莓酒品质影响显著。破碎处理能有效提高出汁率、缩短发酵时间，并有助于色素和风味物质的提取，从而提高产量，并使酒体色泽更深。自然发酵（不加酵母）的草莓酒口感更甜、香气更醇，但发酵稳定性较差；添加商业酵母的草莓酒发酵更完全、产量稳定，但酒体中杂醇可能更多，口感显"麻"、酒味较重。不同草莓品种的酿酒适应性差异明显。章姬、甜查理、赛娃、红颜四个品种的最终酒精度较高；其中，赛娃、章姬和甜查理的糖转化率较高（分别为84.13%、80.82%和75.33%），而章姬、宁丰、红颜和丰香的糖酸比更优。结论：草莓酒的品质受品种和工艺双重影响。为实现不同生产目标，应匹配不同工艺：追求最佳感官品质可选择自然发酵结合破碎取汁工艺；追求高产量与稳定生产可选择添加商业酵母结合捣碎工艺。综合糖转化率、酒精度及糖酸比等指标，章姬、甜查理和赛娃是适用于酿造高品质草莓酒的潜力品种。本研究为草莓酿酒专用品种选育及工艺标准化提供了理论依据。
Abstract
Objective: In order to investigate the effect of different strawberry varieties and pretreatment processes on the yield, sensory quality and keyochemical indicators of strawberry wine, and to optimize the brewing process of strawberry wine. Methods: The fruits of nine strawberry varieties including Fengxiang, Zhangji, Sweet Charlie Saiwa and others were used as raw materials, and different fermentation treatment methods were adopted. The strawberry wine was evaluated and analyzed from two aspects of sensory index (color, aroma taste) and physicochemical index (ethanol content, acidity, sugar conversion rate). The correlation between process parameters and wine quality was analyzed by principal component analysis (PCA) Results: Different treatment processes had a significant effect on the quality of strawberry wine. Crushing treatment could effectively improve the juice yield, shorten the fermentation time, and help the extraction ofments and flavor substances, thereby improving the yield and making the wine color deeper. Strawberry wine naturally fermented (without adding yeast) tasted sweeter and had a richer aroma, the fermentation stability was poor; Strawberry wine with added commercial yeast fermented more completely and had a stable yield, but there might be more fusel alcohols in the wine, and the taste was obviously "numb" and the flavor of the wine was stronger. The brewing adaptability of different strawberry varieties was significantly different. The final alcohol content Zhangji, Sweet Charlie, Saiwa and Hongyan was higher. Among them, Saiwa, Zhangji and Sweet Charlie had a higher sugar conversion rate (84.13%, 80.82% and 75.33%, respectively), while Zhangji, Ningfeng, Hongyan and Fengang had a better sugar-acid ratio. Conclusion: The quality of strawberry wine is affected by variety and process. In order to achieve different production goals, different processes should matched: natural fermentation combined with crushing and juice extraction process can be selected for the best sensory quality; adding commercial yeast combined with mashing process can be selected for high yield and production. Considering the sugar conversion rate, alcohol content and sugar-acid ratio, Zhangji, Sweet Charlie and Saiwa are potential varieties for brewing high-quality strawberry wine This study provides a theoretical basis for the selection of strawberry brewing special varieties and process standardization.Saiwa and Hongyan was higher; among them, Saiwa, Zangji and Charlie had a higher sugar conversion rate (84.13%, 80.82% and 75.33%, respectively), and Zji, Ningfeng, Hongyan and Fengxiang had a better sugar-acid ratio. Conclusion: The quality of strawberry wine is affected by variety and. In order to achieve different production goals, different processes should be matched: natural fermentation combined with crushing and juice extraction process can be selected for the best sensory quality; for high yield stable production, adding commercial yeast combined with mashing process can be selected. Based on the comprehensive indicators of sugar conversion rate, alcohol content and sugar-acid ratio, Zji, Sweet Charlie and Saiwa are potential varieties for brewing high-quality strawberry wine. This study provides a theoretical basis for the selection of strawberry brewing special varieties and process standard.关键词
草莓酒/品种/品质影响Key words
Strawberry wine/Variety/Quality impact引用本文复制引用
马宗新,李文峰,李慧慧,郭晓雨,张晓慧.不同草莓品种对草莓酒品质的影响[EB/OL].(2026-02-02)[2026-02-03].http://www.paper.edu.cn/releasepaper/content/202602-4.学科分类
农作物/园艺
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