不同品种柿子酿造果酒的品质对比研究

Comparison Study on the Quality of Fruit Wine Produced from Various Persimmon Varieties

摘要: 本研究以磨盘柿、大尖柿和珠蜜柿为原料，采用相同工艺酿造柿子酒，并对其感官品质、理化指标及香气成分进行全面分析。通过顶空固相微萃取–气相色谱–质谱联用技术(HS-SPME-GC-MS)检测香气组分，综合评价不同品种柿子酒的品质。结果显示，珠蜜柿柿子酒在感官评价中得分最高(85分)，其香气成分种类最多(53种)，酯类物质种类达22种，相对含量为20.37%，但酒精含量(10.5%)和透光率(70.8%)相对较低；大尖柿柿子酒感官评价得分为82.6分，香气成分种类为46种，酒精含量为11%，透光率为83.1%；磨盘柿柿子酒感官评价得分为80分，香气成分种类最少(42种)，但酒精含量(12.4%)和透光率(98.6%)最高。综合分析表明，珠蜜柿更适合用于酿造柿子酒。本研究为柿子酒的原料选择及品质提升提供了科学依据。

Abstract: This study used three types of persimmons—Millstone persimmon, Big-tip persimmon, and Bead-honey persimmon—as raw materials to brew persimmon wine through an identical process. A comprehensive analysis was conducted on the sensory quality, physicochemical properties, and aroma components of the resulting wines. The aroma components were detected using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the quality of persimmon wines from different varieties was evaluated. The results indicated that Bead-honey persimmon wine achieved the highest sensory evaluation score (85 points) and possessed the greatest variety of aroma components (53 types), including 22 types of esters with a relative content of 20.37%. However, it had the lowest alcohol content (10.5%) and light transmittance (70.8%). Big-tip persimmon wine scored 82.6 in sensory evaluation, with 46 types of aroma components, an alcohol content of 11%, and a light transmittance of 83.1%. Millstone persimmon wine had the fewest types of aroma components (42 types) but the highest alcohol content (12.4%) and light transmittance (98.6%). The comprehensive analysis revealed that Bead-honey persimmon is the most suitable variety for persimmon wine production. This study provides a scientific basis for the selection of raw materials and the improvement of quality in persimmon wine production.