磁化催陈对蓝莓酒理化指标的影响  

Effects of Magnetization Aging on Physichemical Indexes of Blueberry Wine

作　　者：胡文泽 李金凤 李淼 岳国鑫 郭东旭 石莹 马凤鸣[1] HU Wen-ze;LI Jin-feng;LI Miao;YUE Guo-xin;GUO Dong-xu;SHI Ying;MA Feng-ming(Food Science College,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《包装工程》2022年第3期135-143,共9页Packaging Engineering

基　　金：国家自然科学基金(31772011)。

摘　　要：目的针对陈酿时间长、资源消耗严重等问题,探究磁化催陈蓝莓酒的可行性。方法设计并制作磁化催陈装置,并分析磁化处理关键工艺参数(磁化处理次数、频率和温度)对蓝莓新酒的pH值、电导率、总酸含量、总酚含量、总糖含量和颜色等催陈效果指标的影响。结果经磁化处理后,蓝莓酒的pH值、电导率和色调会上升,总酸含量、总酚含量、总糖含量、色度等均不同程度地下降。结论蓝莓酒磁化后各项指标的变化趋势与未磁化酒的变化趋势一致,表明磁化处理可以起到催陈蓝莓酒的作用。The work aims to explore the feasibility of applying magnetization to the aging of blueberry wine, so as to solve the problems of long aging time and serious resource consumption. A magnetization aging device was designed and made. The effects of key process parameters of magnetization treatment(times, frequency and temperature of magnetization treatment) on the aging indexes such as pH, conductivity, total acid content, total phenol content, total sugar content and color of blueberry wine were analyzed. After the magnetization treatment, the pH, conductivity and tone of blueberry wine increased, while the total acid, total phenol, total sugar and chroma decreased to varying degrees. The change trend of indexes of blueberry wine after magnetization is consistent with the change trend of unmagnetized wine, indicating that the magnetization treatment can play a role in accelerating the aging of blueberry wine.

关 键 词：蓝莓酒 人工催陈 磁化 理化指标 

分 类 号：TS262.7[轻工技术与工程—发酵工程]