酿造技术对野生猕猴桃果酒有机酸组成及其品质的影响  

Influence of Fermentation Technology on Organic Acid Composition and Quality of Wild Kiwifruit Wine

作　　者：刘淑珍 苏颖玥 陈红梅 常远 袁春龙[1,2] LIU Shuzhen;SU Yingyue;CHEN Hongmei;CHANG Yuan;YUAN Chunlong(College of Enology,Northwest A&F University,Yangling,Shaanxi 712100;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling,Shaanxi 712100,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《酿酒科技》2021年第4期71-78,共8页Liquor-Making Science & Technology

基　　金：陕西省重点研发计划(2020ZDLNY05-05);陕西省果业局科技项目(K3380218058)。

摘　　要：秦岭野生猕猴桃风味独特,具有多种营养功能,但是加工过程中猕猴桃后熟不一致、出汁率低、酸度高,影响猕猴桃果酒品质,为加快其果酒的研发,本文以野生猕猴桃为原料,监控其后熟过程,优化出汁率的酶解条件,应用D314弱碱性树脂进行果酒降酸处理。结果表明,野生猕猴桃常温下后熟12 d,即硬度在0.5~0.6 kg/cm^(2)、糖酸比在5.83时加工效果更佳;酶解优化条件为添加60 mg/L果胶酶,45℃下酶解6 h;D314树脂将野生猕猴桃酒发酵完成后降酸,可使总酸从18.26 mg/L降低至7.55 mg/L;果酒中草酸、柠檬酸、酒石酸、苹果酸、奎宁酸、琥铂酸等有机酸含量均有所下降。发酵前降酸和发酵完成后降酸的处理,使酸含量和VC含量均达到QB/T 2027—1994国家标准,发酵完成后降酸处理猕猴桃酒的香气物质含量酯类、萜烯类物质含量相对较高,能更好地保存猕猴桃酒的14种特征香气成分,在感官上整体有较好表现。Wild kiwifruits growing in Qinling have unique flavor and various nutritional functions.However,during processing,the kiwifruit has the problems of asynchronous after-ripening,low juice yield and high acidity,which would affect the quality of the kiwifruit wine.In order to speed up the development of kiwifruit wine,wild kiwifruits were used as the raw material,the after-ripening process was monitored,the enzymolysis conditions and juice yield were optimized,and D314 weak alkaline resin was used for deacidification.The results showed that:after 12 d after-ripening at room temperature,the hardness of the wild kiwifruits was 0.5 kg/cm^(2) to 0.6 kg/cm^(2),the sugar-acid ratio was 5.83,and the kiwifruits were suitable for processing;the optimum enzymolysis conditions were with 60 mg/L pectinase at 45℃ for 6 h;D314 resin could reduce the total acids of the kiwifruit wine from 18.26 mg/L to 7.55 mg/L;the contents of oxalic acid,citric acid,tartaric acid,malic acid,quinic acid,and succinic acid were all reduced.The deacidification treatment before and after fermentation ensured that the acid content and VC content of the kiwifruit wine met the requirements in national standard QB/T 2027—1994.The contents of esters and terpenes in the kiwifruit wine deacidified after fermentation were relatively high,and the 14 characteristic aroma components of the kiwifruit wine were well preserved.

关 键 词：野生猕猴桃果酒 降酸 酶解 感官质量 特征香气 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]