以砀山酥梨、鸭梨、雪梨、莱阳茌梨、黄金梨、新世纪梨、秋水梨、巴梨为原料,通过比较其产品的理化和感官指标,研究了其制汁、酿酒和制醋的特性。结果表明:供试的8个梨品种中,黄金梨出汁率高达75.27%,果汁的可溶性固形物和总酸含量分别达到13.6%和1.602 g/L,果汁色泽、风味好,果香浓,是制汁优选品种。莱阳茌梨酿得酒样酒度较高,为10.23%,残糖量低,为0.119 g/L,酒味柔和,酸甜适口,且具有浓郁果酒清香和梨特有香气,酒质清亮透明,色泽较好且有光泽,较适于酿酒。秋水梨和鸭梨所制梨醋总酸含量较高,分别达46.7mg/mL和38.6 mg/mL,酸味柔和纯正,且有其特有的梨果味、香气和色泽特征,体态澄清透明有光泽,较适于制醋。

In this paper,physical and chemical indicators,and sensory indicators were compared.Dangshan pear,Ya pear,Sydney,Chiping Laiyang pear,Hwangkumbae,the new century pear,Qiushui pear,Bartlett were used as raw materials to make the pear juice,Wine-processing and Vinegar-processing.The results showed that: among the eight pear varieties on test,Hwangkumbae had a higher juice yield;pear juice's soluble solids and titratable acidity content,as well as better color and flavor.Hwangkumbae was the best for Juice-processing.Chiping laiyong pear was good for wind making with a sweet and sour taste,a rich wine aroma and an unique pear fragrance;the wine was clean and transparent,the color was shiny;Qiushui pear and Ya pear vinegar had a high titratable acidity content,a soft and pure sour taste;they also had a marked pear fragrance and color,clean and transparent;therefore,they were suitable for Vinegar-processing.