猕猴桃酒陈酿期非生物性沉淀成分分析  

Analysis of Components of Non-biological Precipitation of Kiwi Wine During Aging

作　　者：鲁云风[1] 冯贝 张四普[2] 牛佳佳[2] 杨永峰 LU Yunfeng;FENG Bei;ZHANG Sipu;NIU Jiajia;YANG Yongfeng(College of life science and technology,Nanyang Normal University,Nanyang 473061,Henan,China;Horticulture Institute of Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;Henan Funiushan Biotechnology Co.,Ltd.,Neixiang 474350,Henan,China)

机构地区：[1]南阳师范学院生命科学与技术学院,河南南阳473061 [2]河南农业科学院园艺所,河南郑州450002 [3]河南伏牛山生物科技股份有限公司,河南内乡474350

出　　处：《酿酒》2021年第2期77-80,共4页Liquor Making

基　　金：2018年度河南省科技厅产学研合作项目(182107000039);河南省大宗水果产业技术体系(S2014-11-G04)。

摘　　要：为提高猕猴桃酒品质,以实验室自酿猕猴桃酒为原料,研究分析了猕猴桃酒陈酿期非生物性沉淀成分。采用化验分析的方法对猕猴桃酒在陈酿期出现的沉淀进行分析,结果表明:猕猴桃酒中非生物性沉淀成分主要有蛋白质、多糖、红色素和金属铁离子。In order to improve the quality of kiwi wine,influencing factors of the precipitation of kiwi wine during aging were studied with home-brewed kiwi wine stored in laboratory as raw material.The precipitation of kiwi wine during aging was analyzed by the method of experiment analyzation.The results showed that the main components of the non-biological precipitation of kiwi wine were protein,polysaccharide,haematochrome and iron ion.

关 键 词：猕猴桃酒 化验分析 非生物性沉淀 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]