蓝莓酒降酸方法的比较  

Comparison of acid-reducing methods for blueberry wine

作　　者：周广麒[1] 孙琳[1] 张磊[1] 刘会莹[1] 孙嘉莹 王越[1] 吴鑫惠 才迎[1] ZHOU Guangqi SUN Lin ZHANG Lei LIU Huiying SUN Jiaying WANG Yue WU Xinhui CAI Ying(School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China)

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2016年第6期416-419,共4页Journal of Dalian Polytechnic University

基　　金：辽宁省高校创新团队支持计划项目(LN2012011)

摘　　要：比较了采用壳聚糖、碳酸钠、壳聚糖和碳酸钠结合法、碳酸钙及其复盐法降低蓝莓酒酸度的工艺方法。分别进行降酸实验,使用HPLC法检测蓝莓酒发酵过程有机酸的变化。结果表明,碳酸钙复盐法降酸的效果最好,当碳酸钙的质量浓度为5g/L时,采取复盐法静置降酸7d,降酸率达到26.5%。滴定酸8.6g/L,总糖14g/L,酒精度9%,pH 3.45,理化指标符合绿色食品标准,酒液中保留花色苷的质量分数为76%。采用液液溶剂萃取法和GC-MS联用技术检测发现,蓝莓酒样中共有33种香气成分,其中酸类物质9种。The methods of chitosan,sodium carbonate,chitosan in combination with sodium carbonate,calcium carbonate and double-salt were compared to reduce the acidity of the blueberry wine.Deacidification tests were carried out respectively to detect the changes of organic acids in blueberry wine on fermentation process by HPLC.The results showed that the best effect was deacidification by calcium carbonate and double-salt method when the mass concentration of calcium carbonate was 5g/L and static deacidification time was 7d.Under the condition,deacidification rate could reach to 26.5%.Physical and chemical indicators were total acidity of 8.6g/L,total sugar of14g/L,alcohol of 9%,pH of 3.45,in accordance with the standards of green food wine.The content of anthocyanins in wine remained 76%.Thirty three kinds of aroma components including nine kinds of acids substances in the blueberry wine sample were detected by liquid-liquid solvent extraction and GC-MS.

关 键 词：蓝莓酒 滴定酸 复盐法 花色苷 

分 类 号：TS262.7[轻工技术与工程—发酵工程]