软甜山荆子果酒发酵工艺优化及品质分析  

Optimization of Fermentation Technology and Quality Analysis of Soft Sweet Malus baccata Wine

作　　者：王鹤霖 赵秋伶 艾师旭 张继妍 何苍创 贺海磊 WANG He-lin;ZHAO Qiu-ling;AI Shi-xu;ZHANG Ji-yan;HE Cang-chuang;HE Hai-lei(School of Biomedical and Chemical Engineering,Liaoning Institute of Science and Technology,Liaoning Benxi 117004,China)

机构地区：[1]辽宁科技学院生物医药与化学工程学院,辽宁本溪117004

出　　处：《广州化工》2024年第2期143-146,161,共5页GuangZhou Chemical Industry

基　　金：大学生创新创业训练项目(编号:202311430101);国家自然科学基金项目(No.21702086)。

摘　　要：以酒精度和感官评分为评价指标,通过单因素试验和响应面优化试验优化山荆子果酒的发酵工艺条件。结果表明,软甜山荆子果酒的最佳发酵工艺参数为:初始糖度20%、初始pH值3.4,酵母接种量0.14%,发酵温度21℃。在此优化发酵条件下,获得的软甜山荆子果酒的酒精度为7.1%vol,总糖含量为11.7 g/100 mL,总酸含量为6.84 g/L,总酚含量为1.52 mg/mL,总黄酮含量为0.89 mg/mL。酒体色泽深黄、澄清透亮、果香浓郁、协调悦人、口味香醇、清爽适口,符合果酒品质要求。Using alcohol content and sensory score as evaluation indicators,the fermentation process conditions of Malus baccata fruit wine were optimized through single factor experiments and response surface optimization experiments.The fermentation conditions were optimized by single-factor experiment and response surface optimization experiment,with the alcohol content and sensory score as evaluation indicators.The results showed that the optimum fermentation conditions of soft sweet Malus baccata fruit wine were as follows:initial sugar content was 20%,initial pH was 3.4,yeast inoculation was 0.14%,fermentation temperature was 21℃.Under the optimized fermentation conditions,the alcohol content of the soft sweet Malus baccata wine was 7.1% vol,the total sugar content was 11.7 g/100 mL,the total acid content was 6.84 g/L,the total phenol content was 1.52 mg/mL,and the total flavone content was 0.89 mg/mL.The wine was dark yellow in color,clear and bright,harmonious and pleasant in fruity,mellow,refreshing and palatable in taste,meeting the quality requirements of fruit wine.

关 键 词：山荆子果酒 发酵工艺 响应面优化 酒精度 感官评分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]