【摘要】 荔枝酒的苦味是影响荔枝酒风味品质的突出问题。为探明荔枝酒苦味与酚类物质的关系,通过对荔枝酒进行澄清处理,对处理前后的荔枝酒进行苦味评价并采用HPLC-MS对酒中的酚类物质进行检测,结果表明,澄清处理可有效降低荔枝酒中儿茶素和(-)-表儿茶素的含量,使苦味明显减轻;进一步验证2种单体酚对荔枝酒苦味的影响,表明二者与荔枝酒的苦味有显著相关性,减少其在酒中的含量可有效控制荔枝酒苦味。更多还原

【Abstract】 The bitterness of litchi wine is a prominent problem affecting the quality of litchi wine. In order to study the relationship between bitterness and phenolic substances in lychee wine, the lychee wine was clarified. Bitterness of lychee wine with different treatment was evaluated and the phenols in wine were detected by HPLC-MS. The results showed that bitterness and the content of catechins and(-)-epicatechin in litchi wine significantly reduced by clarification treatment. Two kinds of phenols’ effects on the bitterness of litchi wine were verified. Both of them were significantly correlated with the bitterness of lychee wine and reducing their content in lychee wine could effectively control the bitter taste in lychee wine.更多还原