二氧化硫对蓝莓酒发酵动力学及品质变化的影响  

Effect of sulfur dioxide on fermentation kinetics and quality of blueberry wine

作　　者：荆红彭 刘明[1,2] 陈晓明 郭丰利[3] 郭意如 JING Hongpeng;LIU Ming;CHEN Xiaoming;GUO Fengli;GUO Yiru(Institute of Preservation and Processing Technology of Agricultural Products of Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;National Engineering Technology Research Center for Preservation of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;Tianjin Duoji fruit wine Engineering Technology Co.Ltd.,Tianjin 301723,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所,天津300384 [2]国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]天津多吉果酒工程技术有限公司,天津301723

出　　处：《食品与发酵工业》2021年第21期73-78,共6页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项经费项目(201503142-09);天津市农业科学院青年科技创新项目(2021022)。

摘　　要：探讨了添加SO_(2)对蓝莓酒发酵过程中发酵动力学及理化指标变化的影响。应用DoseResp模型、Boltzmann模型、logistic模型对蓝莓酒发酵过程中酒精度和总糖含量的变化进行非线性拟合,对蓝莓酒不同发酵时间下的总酸(可滴定酸)、可挥发性酸、干浸出物、总SO_(2)含量进行测定。结果表明,不同处理组蓝莓酒的酒精生成和残糖消耗数据应用DoseResp模型和Boltzmann模型的拟合度较高,添加质量浓度为50 mg/L的SO_(2)对蓝莓酒发酵进程、总酸(可滴定酸)和干浸出物含量无显著影响,能将酒中挥发酸含量从0.35降至0.24 g/L。经过SO_(2)处理的蓝莓酒发酵结束后颜色稍浅,有少许硫臭味,但在陈酿阶段酒体色泽和光泽度保持较好,香气逐渐变得浓郁、怡人。研究结果为蓝莓酒实际生产中发酵环节的精准控制提供了理论基础,同时可为酿酒师在蓝莓酒发酵阶段使用SO_(2)提供参考。In this study,the effect of SO_(2) on the fermentation kinetic and physicochemical indexes of blueberry wine was investigated.The alcohol content and reducing sugar content at different fermentation stages were nonlinearly fitted by DoseResp model,Boltzmann model and logistic model.The contents of total acid,volatile acid,dry extract and total SO_(2) were determined at different stages during fermentation.The results showed that both DoseResp model and Boltzmann model fitted well for changes in alcohol formation and reducing sugar consumption,which could accurately describe the kinetic characteristics of fermentation process.The fermentation process and the content of total acid(titratable acid),dry extract of blueberry wine had no significant changes when adding 50 mg/L SO_(2),while the volatile acid content decreased from 0.35 to 0.24 g/L.While the color and glossiness remained better in the aging period,with a rich and pleasant aroma,the color of blueberry wine after fermentation was a little lighter,also the wine had sulfur odor.The results provide a theoretical basis for the accurate control of fermentation process and a reference for winemakers to use SO_(2) in fermentation of blueberry wine.

关 键 词：蓝莓酒 二氧化硫 发酵进程 品质 发酵动力学 

分 类 号：TS262.7[轻工技术与工程—发酵工程]