黑莓果酒发酵期间功能性成分变化规律研究  

On Variation Law of Functional Ingredients during the Fermentation Process of Blackberry Fruit Wine

作　　者：谢小花[1] 陈静[1] 孟飞[1] 高学玲[2] 

机构地区：[1]滁州职业技术学院生化工程系,安徽滁州239000 [2]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《安徽农业科学》2013年第27期11150-11152,11155,共4页Journal of Anhui Agricultural Sciences

基　　金：安徽省省级示范实验实训中心建设项目(20101427)

摘　　要：[目的]研究黑莓果酒发酵过程中功能性成分的变化规律。[方法]以黑莓原汁复合20％梨汁为原料酿造黑莓果酒，跟踪考察黑莓果酒发酵过程中总糖、pH、单宁、总酚和花青素含量的变化。[结果]试验表明，至发酵结束黑莓果酒总糖降至约5g／L；pH主发酵期间在3．50～3．45范围内波动，陈酿期间降低至3．35；单宁在主发酵期间呈上升趋势，陈酿期间略有降低，陈酿180d后单宁含量稳定在5．58g／L；总酚在主发酵期间呈缓慢下降趋势，陈酿180d后总酚含量为0．88g／L；花青素在发酵前2d迅速下降，第3天起下降速度变慢，陈酿期间花青素含量呈缓慢下降趋势。[结论]研究可为酿造优质的黑莓果酒提供科学依据。[ Objective ] To study the variation law of functional ingredients during the fermentation process of blackberry fruit wine. [ Method ] With blackberry juice and 20% pear juice as raw material for brewing blackberry fruit wine, the variation of total sugar, pH, tannin, total phenol, anthocyanidin content during the fermentation process was investigated. [ Result] The experiment showed that at the end of fermenta- tion, total sugar of blackberry fruit wine reduced to 5 g/L ; pH fluctuate within the range of 3.50 - 3.45 in fermentation process, reduced to 3.35 in aging period. Tannin increased in fermentation period and decreased in aging period, after 180 d, tannin content is stable at 5.58 g/L; total phenol decreased slowly in fermentation period, after aging 180 d, total phenol content is 0.88 g/L; anthocyanidin content reduced rapidly 2 d before fermentation, and slowly from the 3rd d. [ Conclusion] The study can provide a scientific reference for brewing high-quality blackberry wine.

关 键 词：黑莓 果酒 发酵 功能性成分 变化规律 

分 类 号：S663.2[农业科学—果树学]