玫瑰茄杨梅果酒发酵过程成分变化研究  

Study on the Changes of Main Components During Arbutus and Roselle Fruit Wine Fermentation

作　　者：巩僖 王志权 谭晓雨 黎晓梅 陈奕桥 杨丽虹 覃海鲜 崔娜 Gong Xi;Wang Zhiquan;Tan Xiaoyu;Li Xiaomei;Chen Yiqiao;Yang Lihong;Qin Haixian;Cui Na(School of Food and Chemical,Lushan College of Guangxi University of Science and Technology,Liuzhou 545000,China)

机构地区：[1]广西科技大学鹿山学院食品与化工工程学院

出　　处：《现代食品》2019年第21期107-109,114,共4页Modern Food

基　　金：2018年广西高校大学生创新创业计划项目“玫瑰茄杨梅复合果酒的工艺研究”（编号：201813639067）

摘　　要：以玫瑰茄和杨梅为主要原料,对玫瑰茄杨梅果酒发酵过程中主要成分的变化进行研究。结果表明,果酒发酵过程中,总糖含量迅速下降;酒度整体呈现不断上升的趋势;总酸含量先上升,发酵第9 d时总酸含量达到最大值2.99 g·L^-1,随后有所下降;单宁含量整体呈现下降的趋势。Arbutus and roselle were used to the main raw material to produce arbutus and roselle fruit wine,study on the changes of main components during arbutus and roselle fruit wine fermentation.The results showed that the content of total sugar decreased quickly in the process of arbutus and roselle fruit wine fermentation.The content of alcohol increased gradually in the process of Arbutus and Roselle fruit wine fermentation.The content of total acid increased first,and reached the highest level of 2.99 g·L^-1 at the ninth day,then decreased.The content of tannin decreased gradually in the process of arbutus and roselle fruit wine fermentation.

关 键 词：玫瑰茄 杨梅 果酒 发酵 成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]