摘要
【目的】试验以沙棘和酿酒葡萄为原料,开发出一种兼具沙棘与酿酒葡萄营养与风味的新型复配型果酒.【方法】利用单因素试验研究酿造过程中沙棘汁与酿酒葡萄汁配比、酵母添加量、发酵温度、发酵天数对产品酒精度和黄酮含量的影响,并采用Box-behnken响应面试验设计,进一步对发酵工艺进行优化.【结果】经过响应面优化并验证后得到的最佳工艺条件为:沙棘汁与葡萄汁的配比2 ∶ 8、酵母添加量0.3 g/L、发酵温度26 ℃、发酵天数11 d,在此最优发酵条件下,沙棘葡萄复配酒的酒精度可达9.38%,黄酮含量为22.47 mg/L.通过与普通市售葡萄酒中还原糖、总酸、多酚与VC含量进行比较,沙棘葡萄酒中的还原糖、有机酸、多酚与VC含量均高于市售‘赤霞珠’葡萄酒,其中以多酚和总酸的含量提高最为明显,分别高出14.06%和4.49%.【结论】研制的沙棘葡萄复配酒口感良好,酸甜适度,营养丰富.
【Objective】 To develop a new mixed wine with seabuckthorn berries and wine grapes.【Method】 The single factor experiment was used to screen the ratio of seabuckthorn juice and grape juice,yeast addition amount,fermentation temperature and time on final alcoholic and flavonoid contents.The Box-behnken response surface design was employed to optimize the techniques.【Result】 The techniques were optimized as 2 ∶ 8 of the ratio of seabuckthorn and grape juice,0.3 g/L of the yeast addition amount,and the fermentation at 26 ℃ for 11 days.Under the conditions,the mixed wine alcohol and flavonoid contents reached 9.38% and 22.47 mg/L.When compared with ordinary Cabernet Sauvignon wine,the mixed wine had a higher reducing sugar,total acids,polyphenols and Vc,among them,the content of polyphenols and total acid was 14.06% and 4.49% higher.【Conclusion】 The developed mixed wine possesses a proper acidity and sweetness,tastes smooth,and rich in nutrition.
作者
米兰
蒋玉梅
李霁昕
赵毓璇
布鑫荣
毕阳
韩舜愈
MI Lan;JIANG Yu-mei;LI Ji-xin;ZHAO Yu-xuan;BU Xin-rong;BI Yang;HAN Shun-yu(College of food science and engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Province Wine Industry Technology K & D Center,Lanzhou 730070, China;Gansu Provincial Key Laboratory of Grape and Wine Engineering,Lanzhou 730070,China)
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2019年第3期134-142,151,共10页
Journal of Gansu Agricultural University
基金
甘肃省科技厅重点实验室项目(051-023)
甘肃农业大学盛彤生基金项目(GSAU-STS-1532)
教育部项目:中国-俄罗斯沙棘联合科研中心(JYWY1225)
中华人民共和国教育部项目:中俄沙棘联合科研中心(20171230)
省财政厅项目:中-俄沙棘加工技术甘肃国际科技合作基地(GHJD201802)
关键词
沙棘汁
酿酒葡萄
复配葡萄酒
响应曲面法
单因素试验
seabuckthorn juice
wine grape
mixed wine
responsive surface method
single factor experiment
