摘要
为了提高废弃锥栗壳的利用价值,以建瓯锥栗的壳为原料,提取锥栗壳中的色素,将锥栗壳色素用于葡萄酒酿造中。以感官评分、pH、糖度、酸度、酒精度为评价指标,通过单因素试验和正交试验,确定葡萄酒酿造的最佳工艺配方:锥栗壳色素添加量0.05 g、白砂糖添加量20 g、发酵时间14 d。在此条件下,葡萄酒的酒味和甜味协调,酒液澄清透亮,呈紫红色。该试验旨在充分利用锥栗壳资源减少浪费并提升锥栗的附加值,同时也为深入研究锥栗壳或锥栗壳色素代替橡木桶用于葡萄酒酿造奠定一定的基础,进而实现葡萄酒生产成本的有效降低。
In order to improve the use value of the Castanea henryi shell, Castanea henryi shell of Jian’ou was used as raw material to extract pigment, and the pigment of Castanea henryi shell was used in the wine brewing. Sensory score, pH, total sugar, total acidity and alcohol content were used as evaluation indexes, and the parameters of wine fermentation process were determined by single factor and the orthogonal tests. The optimum fermentation technological parameters were as follows: the pigment of Castanea henryi shell addition 0.05 g, sugar addition 20 g, and fermentation time 14 d. Under the condition, the taste of the wine was mellow, and suitable sweetness, and the wine was clear and transparent with purplish red color. The purpose of this experiment was to utilize Castanea henryi shell resources and increase the added value of Castanea henryi, it also laid a foundation for Castanea henryi shell or pigment instead of oak barrel to wine brewing, and then the production cost of wine could be effectively reduced.
作者
傅新征
叶锦龙
FU Xinzheng;YE Jinlong(School of Tea and Food Science,Wuyi University,Wuyishan 354300)
出处
《食品工业》
CAS
北大核心
2020年第7期40-43,共4页
The Food Industry
基金
武夷学院科研基金资助项目(科技类)(XL201503)
福建省中青年教师教育科研项目(科技类)(JAT160523)。
关键词
锥栗
锥栗壳
色素
葡萄酒
Castanea henryi
Castanea henryi shell
pigment
wine
