酵母多糖的添加对桑葚酒品质的影响  

Effects of the Addition of Yeast Polysaccharides on the Quality of Mulberry Wine

作　　者：李蕊蕊[1,2] 张将[1,2] 刘峻溪 王霄倩 李志宇[1,3] 孙玉霞[1] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]齐鲁工业大学山东省微生物工程重点实验室,山东济南250353 [3]山东农业大学食品科学与工程学院,山东泰安271000

出　　处：《酿酒科技》2015年第9期49-53,共5页Liquor-Making Science & Technology

基　　金：公益性行业(农业)科研专项;项目编号201303076-06;山东省科技发展计划项目(2012GGB01059);山东省现代农业产业技术体系专项基金

摘　　要：以桑葚(品种为粤葚大10)为原料酿酒,在酿造过程中添加酵母多糖,通过对酒精发酵结束后不同时期桑葚发酵酒的色度、色调、单宁、花色苷、盐酸指数等品质指标的分析以及感官品评,探究酵母多糖的添加对桑葚酒色素稳定性的影响。结果表明,添加酵母多糖可以增加桑葚酒的色度、色调以及单宁含量;可以减弱桑葚酒的涩味,使其口感更加圆润,香气更加优雅、丰富;对花色苷含量及稳定性并无显著影响。酒精发酵结束后添加酵母多糖更加有利于提升桑葚酒的品质。In this study, mulberry was used as raw materials to produce mulberry wine, yeast polysaccharides was added during the fermenta-tion, and the effects of yeast polysaccharides on the stability of pigments in mulberry wine were explored through wine sensory evaluation and analysis of wine quality indexes （colority, color degree, tannin content, anthocyanins content, and HCl index etc.） in different periods after the fermentation. The results showed that, the addition of yeast polysaccharides could increase wine chromaticity, color degree and tannin content, and reduce the astringency of mulberry wine and make better wine fruity taste and more elegant wine aroma, however, it had no significant ef-fects on the content and the stability of anthocyanins. The experiments proved that the addition of yeast polysaccharides after the fermentation was more beneficial to improving the quality of mulberry wine.

关 键 词：桑葚 酵母多糖 色度 花色素苷 单宁 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]