关键词: 树莓酒, 工艺, 单体酚, 变化

Abstract:

For improving the quality of raspberry wine, dry wines of raspberry were made through four kinds of traditional process and CO₂ soaking process in small containers (10 L) and detect mono-phenolics in them. The results show: phenolic compounds except rutin in the dry wines of raspberry made through CO₂ soaking process were more than ones through traditional process. Compared with dry wines of raspberry 11％(v/v) no aged, dry wines of raspberry 11％(v/v) aged two years contained less ferulaic acid, coumaric acid and lutin; equal to salicylic acid, and more others especially meletin and flower of benzoin. Strong liqueur contain less lutin than other drinks, and the content of lutin tended to reduction followed the increase of alcohol content. Compared with the traditional process, the CO₂ soaking process was beneficial to thansfer of phenolic compounds. And aging process avail deduction of content of lutin and improve taste of wine further, in order to carry out balance of body.

Key words: raspberry wine, technologies, mono-phenolics, changing