苹果渣固态发酵果酒发酵特点及其相关动力学  

Fermentation characteristics of apple pomace wine solid-state fermentation and its relative dynamics

作　　者：贾丰[1] 刘冬[1] 郭玉蓉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院

出　　处：《食品与发酵工业》2016年第10期122-128,共7页Food and Fermentation Industries

基　　金：农业部现代苹果产业技术体系专项基金项目(CARS-28)

摘　　要：以苹果渣为原料,研究苹果渣固态发酵果酒特点及相关动力学,为苹果渣综合利用提供新的方法。通过苹果渣果酒固态发酵过程中温度、酒精度、总糖、总酸、总酚、可溶性固形物、p H、颜色等变化,研究其发酵特点及酒精度和总糖变化动力学,结合果酒主要成分变化和感官特性对果酒进行全面评价,为苹果渣高效利用提供新思路。结果显示：温度变化对酒精度、总糖、总酸等都有影响,苹果渣发酵温度在18-19℃,最终苹果酒酒精度7.5%vol,总糖、总酸、总酚、干浸出物含量分别是3.53 mg/m L、0.47 mg/m L、0.32 mg/m L、17.21 g/L,SO2含量小于10 mg/L,符合国家标准GB/T 15038—2006,但与苹果汁液态发酵相比具有周期长、颜色深、发酵缓、模型拟合度高等特点;此外,动力学模型相关性高（R^2〉0.99）,建模成功,感官评价得分88.9,评定等级B,苹果渣固态发酵果酒具有自身发酵特点,且果酒品质良好。Using apple pomace as raw material,solid-state fermentation characteristics of pomace wine and related dynamics were studied,providing a new way for the comprehensive utilization of apple pomace. Based on the changes of temperature,alcohol content,total sugar,total acid,total phenols,soluble solids,p H,and color during solidstate fermentation of pomace wine,the fermentation characteristics and alcohol content and total sugar change dynamics were studied and then combined with the main component changes of wine and sensory characteristics of the wine to conduct a comprehensive evaluation for efficient use of apple pomace. The results showed that the temperature change had influence on content of alcohol,total sugar,and acid. Fermentation temperature for apple pomace was 18~ 19 ℃. the final cider alcohol content was 7. 5% vol. The contents of total sugar,total acid,total phenols,dry extract content were 3. 53 mg / m L,0. 47 mg / m L,0. 32 mg / m L,17. 21 g / L,respectively. SO2 content was less than 10 mg / m L,which meet the requirement of the national standard GB / T 15038—2006. In comparison with fermented apple juice state,it had long cycle,deep color,slow fermentation,good model fitting and other characteristics. In addition,the dynamic model was success and had high correlation（ R^2 〉0. 99）. Sensory evaluation score was 88. 9 and rated B. Apple pomace solid-state fermented wine has its own characteristics and good wine quality.

关 键 词：苹果渣 固态发酵 果酒 加工 感官评价 发酵动力学 

分 类 号：TS262.7[轻工技术与工程—发酵工程]