葡萄皮渣醋的工艺优化条件及主要物质动态监测  

Process Optimization Condition and Dynamic Monitoring of Main Substances of Grape Skin Residue Vinegar

作　　者：段海亭 楠极[1] 贾晓鲲 张鑫 卜春婵 DUAN Haiting;NAN Ji;JIA Xiaokun;ZHANG Xin;BU Chunchan(Vocational and Technical College of Inner Mongolia Agricultural University,Baotou 010400;Ulanchab College of Medicine,Ulanchab 012000)

机构地区：[1]内蒙古农业大学职业技术学院,包头014000 [2]乌兰察布医学高等专科学校,乌兰察布012000

出　　处：《食品工业》2021年第12期214-218,共5页The Food Industry

基　　金：葡萄皮渣的综合利用(NDZYYSYP19039)。

摘　　要：葡萄酒酿制过程中会产生大量皮渣,为开发葡萄皮渣的营养价值和生态效益,以实验室酿造红葡萄酒所剩的废弃葡萄皮渣作为研究对象,对葡萄皮渣果醋的液态发酵工艺进行研究,对酿造过程中的理化指标进行动态监测。通过对醋酸阶段进行正交试验得到葡萄皮渣醋的酿造工艺:酵母菌的菌种接入量0.02%,发酵温度27℃,时间15d,醋酸发酵过程初始酒精度控制在7%vol,醋酸菌菌种接入量0.04%,醋酸发酵温度34℃,时间30 d。在酒精发酵过程中,整个发酵过程呈线性上升。在醋酸发酵的过程中,前期酸度变化不大,随着发酵时间的延长,酸度不断增加,发酵接近尾声时酸度数值不再增加,趋于平稳。该试验分析葡萄皮渣果醋酿造过程中主要物质的动态变化规律,以期为葡萄皮渣酿制醋工业化发展提供理论依据。In order to develop the nutritional value and ecological benefit of grape peel residue,the waste grape peel residue left in the laboratory brewing red wine was taken as the research object.The liquid fermentation process of grape peel vinegar was studied,and the physical and chemical indexes in brewing process were monitored dynamically.The brewing process of grape skin residue vinegar obtained by orthogonal experiment in acetic acid stage was as follows:the access amount of yeast 0.02%,the fermentation temperature 27℃,the time 15 d,the initial alcohol content of acetic acid fermentation stage controlled to 7% vol,the access amount of acetic acid bacteria 0.04%,the temperature of acetic acid fermentation 34℃,and the time 30 d.In the process of alcohol fermentation,the whole fermentation process increased linearly.In the process of acetic acid fermentation,the acidity of the early stage didn’t change much.With the prolongation of fermentation time,the acidity value didn’t increase at the end of fermentation,and tended to be stable.In order to provide some theoretical basis for the industrial development of grape peel vinegar brewing,the dynamic changes of main components were recorded in the brewing process of grape peel vinegar.

关 键 词：葡萄皮渣 果醋 醋酸发酵 酒精发酵 动态监测 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]