新疆红提慕萨莱思发酵工艺优化及品质分析  

Fermentation process optimization and quality analysis of red grape Musalais in Xinjiang

作　　者：吴汝梅 陈其玲 阿依排日·阿迪力 古丽孜巴·艾合麦提 张婉雪儿 杨兴元 WU Rumei;CHEN Qiling;AYPARI Adil;GULIZIBA Ahmat;ZHANGWAN Xueer;YANG Xingyuan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《中国酿造》2024年第12期182-188,共7页China Brewing

基　　金：自治区重点研发计划项目(2022B02024-2)。

摘　　要：在慕萨莱思传统工艺的基础上,以新疆红提为原料酿造红提慕萨莱思。通过单因素和响应面试验优化红提慕萨莱思的发酵工艺条件,并对其品质指标进行分析。结果表明,最佳发酵工艺条件为皮渣与水质量比1.0∶1.3、初始糖度25°Bx、初始pH 3.7。在此优化条件下,红提慕萨莱思酒体鲜艳明亮、呈红色调,口感圆润,具有慕萨莱思特有的风格,感官评分为90分,酒精度为11.36%vol,总酚含量为449 mg/L,总酸含量为7.2 g/L,挥发酸含量为0.6 g/L,残糖含量为17.15 g/L。红提慕萨莱思具有一定的风味及营养优势,可为红提精深加工及慕萨莱思新产品的开发提供参考及技术支撑。Based on the traditional techniques of Musalais,red grape Musalais was brewed using red grape in Xinjiang as the raw material.The fermentation process conditions were optimized by single factor tests and response surface tests,and the quality indexes were analyzed.The results showed that the optimal fermentation process conditions were as follows:mass ratio of skin residue and water 1.0∶1.3,initial sugar content 25°Bx,and initial pH 3.7.Under these optimal conditions,the red grape Musalais was bright,with red tone,round taste,and unique style of Musalese.The sensory score was 90 points,the alcohol content was 11.36%vol,the contents of total phenol,total acid,volatile acid,and residual sugar were 449 mg/L,7.2 g/L,0.6 g/L and 17.15 g/L.The red grape Musalais had certain flavor and nutritional advantages,which could provide references and technical supports for the deep processing of red grape and the development of new products of Musalais.

关 键 词：新疆红提 慕萨莱思 响应面法 发酵工艺优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]