猕猴桃酒发酵过程中的护绿方法研究  

The method of preserving green in the fermentation process for kiwi wine

作　　者：霍彦雄 任亚梅[1] 袁春龙[2] 齐冠玉 王涛[1] 樊明涛[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]西北农林科技大学葡萄酒学院,杨凌712100

出　　处：《食品科技》2016年第7期65-71,共7页Food Science and Technology

基　　金：公益性行业(农业)科研专项(1-042);西北农林科技大学科技创新与成果转化项目(Z222021313);国家科技支撑计划项目(2015BAD16B02)

摘　　要：为了获得色泽好且稳定的猕猴桃酒,现以杨凌"秦美"猕猴桃为试材,对其果酒生产主要环节的护绿技术进行优化,研究采后贮藏时间、不同的果汁护绿剂、发酵温度、酒成品贮藏温度以及光照条件对猕猴桃酒护绿及护绿效果的影响,通过测定叶绿素、类胡萝卜素的含量,结合感官评定选出较佳的护绿条件。结论为:猕猴桃采后贮藏30 d色素能较好的保持,其清汁中加入的护绿剂最优复配组合浓度分别为2220 mg/L CaCl_2、101.5 mg/L Zn(CH_3COO)_2、1 mg/L CuSO_4和40 mg/L EDTA-2Na。在15℃发酵且猕猴桃酒在(0±0.5)℃或(5±0.5)℃避光玻璃瓶中贮藏,其叶绿素的含量最高。该技术参数为色泽较佳的猕猴桃酒生产提供了理论指导。In order to get good and stable color of kiwi wine, ＂Qin mei＂ kiwi fruit of Yang Ling was as the material of experiment to optimize the preserving green technology of kiwi wine for main production steps. Preserving green effects of postharvest storage time, different preserving green agents, the fermentation temperature, the finished storage temperature of wine and light conditions were determined. By measuring the content of chlorophyll and carotenoid and using sensory evaluation, better preserving green condition was elected. The results were as followed： pigment of kiwi fruit could keep during postharvest of 30 d. The best composion of preserving green agents added to juice was obtained. The best condition of calcium chloride, zinc acetate, copper sulfate, ethylene diaminete traacetic acid-2Na were 2220 mg/L, 101.5 mg/L, 1 mg/L and 40 mg/L respectively. Chlorophyll content for wine was highest when fruit was fermented with 15 ℃ and wine was stored at（0±0.5） ℃ or（5±0.5） ℃ in glass container of light resistant. This technical parameter would provide theoretical guidance for production better colour of kiwi wine.

关 键 词：猕猴桃酒 叶绿素 护绿 发酵 贮藏 

分 类 号：TS262.7[轻工技术与工程—发酵工程]