影响枇杷果酒色泽的若干因子分析与模型建立  

Analysis and Modeling Building on some Factors Affecting Loquat Wine Color

作　　者：何志刚[1] 林晓姿[1] 李维新[1] 陆东和[1] 潘少林[1] 庄林歆[1] 

机构地区：[1]福建省农科院农产品贮藏加工研究中心

出　　处：《食品与发酵工业》2005年第6期33-36,共4页Food and Fermentation Industries

基　　金：福建省科技厅重点科技攻关项目(No.2002N028)

摘　　要：以均匀设计法分别研究了汁液的热处理温度、时间和抗坏血酸(X1)、可溶性固形物(X2)、游离SO2(X3)、pH值(X4)、发酵容器充满系数(X5)对枇杷发酵果酒色泽的影响。结果表明:果酒色泽与热处理温度显著相关,与热处理时间无显著相关;单独采用热处理,无法使果酒色泽达淡黄色的水平即色度小于5EBC;汁液改良后的pH值是影响枇杷果酒色泽的最主要因素,其次为游离SO2浓度,汁液的酸度越高、游离SO2含量越大,则发酵停止时果酒的色泽越浅,色度越低;枇杷汁在制备过程添加抗坏血酸会使酒的陈酿过程色度增大,色泽加深;果酒的色泽与可溶性固形物、发酵容器充满系数无显著相关。陈酿45d后,果酒色度的倒数与影响因子的回归方程为:1/Y=0.6140-0.0614X1+0.0009X3-0.1316X4。In this paper, the effects of temperature and time with heat treatment, V_C, soluble solid, free SO_2, pH, full coefficient of fermentable vessel on loquat wine color by uniform design were studied, the results showed that wine color was correlation with temperature, but not to heat treatment time; only use heat treatment, it cant keep the wine color light yellow (colority≤5EBC); The main factor that affected wine color was pH of modified fruit juice, next was free SO_2; The acid of liquid and free SO_2 were more high, the wine color was more light. When the fermentation ended, the colority of wine maturation would increase if add V_C during juice preparation; The wine color was not correlation with soluble solid and full coefficient of fermentable vessel. After 45 days maturation, the regression of wine reciprocal and affected factors was: 1/Y=0.6140-0.0614X_1+0.0009X_3-0.1316X_4.

关 键 词：色泽 果酒 枇杷 因子分析 可溶性固形物 热处理温度 模型 抗坏血酸 充满系数 均匀设计法 热处理时间 SO2浓度 SO2含量 陈酿过程 制备过程 回归方程 影响因子 pH值 发酵 色度 汁液 游离 相关 容器 黄色 酸度 

分 类 号：TS262.7[轻工技术与工程—发酵工程]