| 不同苹果品种(系)制醋适性的评价 |
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| 引用本文： | 陈平,王玉莹,张玉刚,梁美霞,祝军,戴洪义.不同苹果品种(系)制醋适性的评价[J].中国酿造,2012,31(8):36-40. |
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| 作者姓名： | 陈平 王玉莹 张玉刚 梁美霞 祝军 戴洪义 |
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| 作者单位： | 青岛农业大学园林园艺学院,山东青岛,266109 |
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| 基金项目： | 国家现代苹果产业技术体系项目（CARS-28-01-07） |
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| 摘 要： | 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.
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| 关 键 词： | 苹果 品种(系) 制醋适性 |
Evaluation of vinegar-making characteristics by different apple varieties |
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| CHEN Ping
,
WANG Yuying
,
ZHANG Yugang
,
LIANG Meixia
,
ZHU Jun
,
DAI Hongyi.Evaluation of vinegar-making characteristics by different apple varieties[J].China Brewing,2012,31(8):36-40. |
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| Authors: | CHEN Ping WANG Yuying ZHANG Yugang LIANG Meixia ZHU Jun DAI Hongyi |
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| Affiliation: | (College of Landscaping and Horticulture, Qingdao Agricultural University, Qingdao 266109, China) |
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| Abstract: | 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 arid fruity taste. |
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| Keywords: | apple （Malus domestica Borkh） varieties vinegar-making characteristics |
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