桑椹果酒主发酵过程中主要理化指标的变化  

Dynamic Changes of Main Physical and Chemical Indexes During Main Fermentation Process in Mulberry Wine

作　　者：张晶[1] 左勇[1] 谢光杰 黄丹丹[3] 孙时光[1] 张鑫[1] 秦世蓉 何颂捷 ZHANG Jing;ZUO Yong;XIE Guang-jie;HUANG Dan-dan;SUN Shi-guang;ZHANG Xin;QIN Shi-rong;HE Song-jie(College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China;Sichuan Vocational College of Chemical Technology, Luzhou 646000, China;Department of Pathophysiology,Preclinical School of North Sichuan Medical College, Nanehong 637000, China)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川化工职业技术学院,四川泸州646000 [3]川北医学院基础医学院,四川南充637000

出　　处：《食品工业科技》2018年第14期18-22,28,共6页Science and Technology of Food Industry

基　　金：四川省苗子工程项目(2017XM122);内江市科技孵化和成果转化专项项目(2015KFN04);南充市重要技术攻关项目(NSMC20170105);自贡市重点科技计划项目(2017CXM06)

摘　　要：为揭示桑椹果酒主发酵过程中主要理化指标的变化情况,在糖度150 g/L、柠檬酸添加量1 g/L、温度26℃、酵母接种量2 g/L条件下,对不同发酵阶段桑椹果酒p H、总酸、挥发酸、酒精度、总糖、干浸出物、有机酸和感官形态进行了分析。结果表明,在主发酵过程中,p H先下降后上升,总酸先升高后降低,挥发酸、酒精度、干浸出物逐渐升高,总糖逐渐下降,发酵6 d时,理化指标趋于稳定。发酵结束后,理化指标分别为:p H4.22、总酸4.31 g/L、挥发酸0.72 g/L、酒精度7.22%vol、干浸出物20.15 g/L、总糖1.55 g/L;有机酸含量中,酒石酸、乳酸、柠檬酸含量较高,分别为2.184、2.303、1.115 g/L;通过感官评价,发酵6 d后,桑椹果酒感官达到最佳,主发酵结束。In order to reveal changes of main physical and chemical indexes during main fermentation process in mulberry wine,pH,total acid,volatile acidity,alcohol content,sugar,dry extract,organic acid and sensory were analyzed under the fermentation conditions of sugar 150 g/L,citric acid addition 1 g/L,temperature 26 ℃ and yeast inoculation amount 2 g/L.The results showed that during main fermentation process,the pH decreased at the beginning of the fermentation,and then increased.The change of total acid was opposite to pH value.Volatile acidity,alcohol content and dry extract increased gradually.The content of residual sugar decreased continuously. After 6 days of fermentation,indexes tended to be stable. After the end of fermentation,physical and chemical indicator were the pH4.22,the total acid 4.31 g/L,the volatile acidity 0.72 g/L,the alcohol content 7.22% vol,the dry extract 20.15 g/L,the residual sugar 1.55 g/L respectively.Among the organic acid in mulberry wine,the content of tartaric acid,lactic acid and citric acid were high relatively and were 2.184,2.303 and 1.115 g/L respectively.The sensory analysis showed that mulberry wine was perfect after 6 days of fermentation and the main fermentation finished.

关 键 词：桑椹果酒 酒精度 挥发酸 有机酸 变化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]