发酵条件对高山葡萄石斛酒品质的影响研究  

Study on the influence of fermentation conditions on the quality of alpine grape Dendrobium wine

作　　者：李夏[1,2,3] 谢光杰 王东鹏 徐旻 LI Xia;XIE Guang-Jie;WANG Dong-Peng;XU Min(Chuanjiu College,Sichuan Vocational College of Chemical Technology,Luzhou 646000,China;Liquor Making Bio-Technology&Application of Key Laboratory of Sichuan Province,Yibin 644000,China;Luzhou KeyLaboratory of Natural Products and Functional Food Development,Luzhou 646000,China)

机构地区：[1]四川化工职业技术学院川酒学院,泸州646000 [2]酿酒生物技术及应用四川省重点实验室,宜宾644000 [3]天然产物与功能性食品开发研究泸州市重点实验室,泸州646000

出　　处：《食品安全质量检测学报》2022年第12期4036-4042,共7页Journal of Food Safety and Quality

基　　金：泸州市科技重点研发项目(2020-NYF-14);酿酒生物技术及应用四川省重点实验室2021年重点开放课题项目(NJ2021-03);四川化工职业技术学院校级课题项目(SCHYB-2022-08)。

摘　　要：目的分析发酵条件对高山葡萄石斛酒品质的影响。方法以四川地区金钗石斛和高山葡萄为主要研究对象,以酒精度、石斛多糖含量和感官得分为评价指标,通过单因素实验筛选影响发酵高山葡萄石斛酒品质的因素和水平,利用正交实验优化获得最佳发酵条件。结果在石斛汁与葡萄汁体积比0.4:0.6、果酒酵母接种量0.4 g/L、发酵温度30℃条件下发酵6 d所酿造的高山葡萄石斛酒酒精度为9.01%Vol,石斛多糖浓度为5.33%,感官得分84.68分。结论在此发酵条件下制得的高山葡萄石斛酒澄清透明,具有葡萄和石斛特有的香气,滋味纯正、酒体饱满,具有极佳的感官体验。本研究可为金钗石斛、高山葡萄等特色农产品的开发和加工转化提供一定参考。Objective To analyze the influence of fermentation conditions on the quality of alpine grape wine.Methods In this study,Dendrobium nobile and alpine grape from Sichuan were used as the main objects,and the alcohol content,polysaccharide content and sensory score of dendrobium were used as evaluation indexes,the factors and levels affecting the brewing of Alpine grape Dendrobium wine were screened through single factor test,and the best brewing process conditions were optimized by orthogonal test.Results The volume ratio of Dendrobium juice to grape juice was 0.4:0.6,the inoculation amount of fruit wine yeast was 0.4 g/L,and the fermentation temperature was 30℃for 6 days.The precision of Alpine grape Dendrobium wine was 9.01%vol,containing 5.33%Dendrobium polysaccharide,the sensory score was 84.68 points.Conclusion Under the fermentation conditions,the wine is clear and transparent,with the unique aroma of grape and Dendrobium,the taste is pure and full body,with excellent sensory experience.This study can provide some reference for the development,processing and transformation of characteristic agricultural products such as Dendrobium nobile and alpine grape.

关 键 词：高山葡萄 金钗石斛 石斛多糖 酿造工艺 

分 类 号：TS262.6[轻工技术与工程—发酵工程]