SO_2对黑果腺肋花楸果酒的抑菌规律及发酵启动的影响  

Effects of regularity of bacteriostasis and the fermentation starting on aronia wine with SO_2 treatment

作　　者：王鹏[1] 马兴华[1] 韩文忠[1] 姜镇荣[1] 马艳丽[1] 

机构地区：[1]辽宁省干旱地区造林研究所,辽宁朝阳122000

出　　处：《东北农业大学学报》2011年第2期25-28,共4页Journal of Northeast Agricultural University

基　　金：国家"948"项目的后期推广应用(2001-58)

摘　　要：通过测定黑果腺肋花楸果汁中SO2的结合率、游离态SO2的变化趋势、抑菌效果以及SO2对果酒发酵启动的延迟作用,得出SO2对黑果腺肋花楸果酒的抑菌规律、延迟发酵启动的规律以及SO2处理量的最佳区间。结果表明,羰基化合物与SO2的结合会在较短时间内达到一个动态平衡。但这一平衡是暂时的,它会缓慢地向另一平衡转移,并最终达到新的平衡;当SO2浓度≥150mg·L-1时,抑菌效果较好;当SO2浓度为100mg·L-1时,在24h内抑菌效果较好;当SO2浓度为50mg·L-1时,抑菌效果较差。接种酵母菌后,各样品中游离态SO2均迅速降低;当SO2浓度为100mg·L-1时,发酵启动最早;SO2处理量的最佳区间为100～150mg·L-1。The experiment obtained the effects on the regularity of bacteriostasis on aronia wine,and delaying the commence of the fermentation with SO2 treatment,and also acquired the optimal concentration of SO2,by means of measuring the binding rate of SO2 in aronia juice,the variation tendency of free SO2,bacteriostasis effect and the delaying effect of fermentation starting. The result showed that the combination between carbonyl compounds and SO2 can become a temporary balance at once,and the balance moved slowly and became a new one;the effect of bacteriostasis was better when SO2 concentration ≥150 mg·L-1,and it was better in 24 h when 100 mg·L-1,bad when 50 mg·L-1. After inoculating yeast,the free SO2 in every sample reduced quickly;the fermentation starts first when SO2 concentration was 100 mg·L-1;the optimal interval of SO2 quantity was 100-150 mg·L-1.

关 键 词：SO2处理 黑果腺肋花楸果酒 抑菌 发酵启动 

分 类 号：TS26[轻工技术与工程—发酵工程]