树莓酒最佳降酸工艺  

Research on Intelligent Monitoring System of Blueberry Wine Fermentation Process

作　　者：吴林生 施洪亮 尚兴荣 WU Linsheng;SHI Hongliang;SHANG Xingrong(School of Life Sciences,Hefei Normal University,Hefei 230601)

机构地区：[1]合肥师范学院生命科学学院,合肥230601

出　　处：《食品工业》2021年第6期20-24,共5页The Food Industry

摘　　要：以红树莓为主要原料,经发酵制备的干红树莓酒,由于树莓本身酸度过高,以及发酵的过程中形成的有机酸严重影响树莓酒的品质和口感的协调性,因此寻找合适的降酸方法对于提高干红树莓酒的品质至关重要。通过化学降酸法、物理降酸法和生物降酸法3种降酸方法处理,对干红树莓酒理化指标(糖度、酸度、酒精度、干浸出物)、色度、香气、口感及稳定性的考察,筛选出适合干红树莓酒最佳降酸方法及最优降酸工艺。分析试验结果可得树莓酒最佳的降酸方法为生物降酸法,最佳工艺参数为乳酸菌接种量8%、降酸时间5 d、降酸温度24℃。所得树莓酒酸度11.6 g/L、残糖量4.4 g/L、酒精度11.2%vol,花青素质量浓度165.22 mg/L,呈玫瑰红色,口感香醇,酒香味浓且酒体稳定。The red raspberry was used as the main raw material to prepare dry raspberry wine.Due to the high acidity of raspberry itself,as well as the formation of organic acids in the process of fermentation,which seriously affect the quality and taste coordination of raspberry wine,it was very important to find a proper way to reduce the acid for improving the quality of dry raspberry wine.Chemical,physical and biological acid reducing methods were used to reduce the acid content of dry red raspberry wine.The effects of these three methods on the physical and chemical indexes(sugar content,acidity,alcohol content,and dry extract),color,aroma,taste and stability of dry red raspberry wine were studied,and the best acid reducing method and technology were selected.The optimum technological parameters for reducing acid in raspberry wine were as follows:inoculation amount of lactic acid bacteria 8%,acid-reducing time 5 d and acid-reducing temperature 24℃.Acidity of raspberry wine was 11.0 g/L,residual sugar was 4.4 g/L,and alcohol was 11.2%vol.The anthocyanin content was 165.22 mg/L,with rose-red,aromatic,strong flavor and stable body.

关 键 词：降酸工艺 树莓酒 生物降酸法 工艺参数 

分 类 号：TS262.7[轻工技术与工程—发酵工程]