红枣山楂果酒的酿造工艺优化  

Optimization of brewing process of jujube-hawthorn fruit wine

作　　者：姜兴旭 张阳阳 朱静[1] 王荣荣[1] 张永耀 JIANG Xingxu;ZHANG Yangyang;ZHU Jing;WANG Rongrong;ZHANG Yongyao(Xinyang Agriculture and Forestry College,Xinyang 464000,China)

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《中国酿造》2021年第4期203-206,共4页China Brewing

基　　金：河南省高等学校青年骨干教师培养计划(2020GGJS262);信阳农林学院校级科技创新团队建设项目(CXTD-201802);信阳农林学院青年骨干教师培养计划(2020)。

摘　　要：该试验选择红枣和山楂为原料酿造果酒,以原料配比、料水比、初始糖度和酵母添加量为评价因素进行单因素试验,在此基础上采用正交试验进行发酵工艺优化。结果表明,果酒酿造的最佳工艺条件为红枣山楂配比3∶1,料水比1∶3(g∶mL),初始糖度21°Bx,酵母添加量0.3 g/L,在28℃发酵7 d。在此条件下所制得的红枣山楂果酒酒精度为12.2%vol,总黄酮含量为25 mg/mL。酒液枣红色,色泽鲜亮,澄清透明,具有浓郁的红枣山楂的香味,酒体醇厚,是一种酸甜适中的低酒精度的混合果酒。Using jujube and hawthorn as raw materials to brew fruit wine,the raw material ratio,liquid-solid ratio,initial sugar content,yeast addition was optimized by single-factor tests.On this basis,the fermentation conditions were optimized by orthogonal experiments.Results showed that the optimal brewing conditions were jujube and hawthorn ratio 3∶1,liquid-solid ratio 1∶3(g∶ml),initial sugar degree 21°Bx,yeast addition 0.3 g/L,fermentation temperature 28℃for 7 d.Under the conditions,the alcohol content of jujube hawthorn wine was 12.2%vol,and the total flavonoids content was 25 mg/ml.The wine was jujube red,bright in color,clear and transparent,with strong jujube and hawthorn aroma and full-bodied.It was a compound fruit wine with low alcohol content and moderate sweet and sour taste.

关 键 词：功能性 红枣 山楂 酿造工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]