毛葡萄汁啤酒酿造工艺优化及品质分析  

Optimization of brewing process and quality analysis of Vitis quinquangularis Rehd juice beer

作　　者：甘惠婷 杨静静 郝俊光 侯慧 庞庭才 GAN Huiting;YANG Jingjing;HAO Junguang;HOU Hui;PANG Tingcai(Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf,Qinzhou,Guangxi 535011,China;College of Food Engineering,Beibu Gulf University,Qinzhou,Guangxi 535011,China;China Resources Snow Breweries Limited,Beijing 100005,China;College of Light Industry and Food Engineering,Guangxi University,Nanning,Guangxi 535000,China)

机构地区：[1]广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州535011 [2]北部湾大学食品工程学院,广西钦州535011 [3]华润雪花啤酒(中国)有限公司,北京100005 [4]广西大学轻工与食品工程学院,广西南宁535000

出　　处：《食品与机械》2024年第11期180-186,共7页Food and Machinery

基　　金：广西重点研发计划项目(编号:2021AB18030);北部湾大学大学生创新创业训练计划资助项目(编号:202311607015)。

摘　　要：[目的]为拓宽毛葡萄加工的产品形式,以野酿2号毛葡萄汁为原料开发一款果蔬汁型啤酒。[方法]在固定红曲米粉添加量1.5 g/L、青岛大花酒花添加量0.6 g/L、Fruity酵母接种量0.4 g/L的基础上,以酒精度、总酸、多酚和感官评分为评价指标,通过单因素试验和响应面试验优化其工艺。[结果]发酵温度18.0℃、初始麦汁浓度11.09°P、毛葡萄稀释汁添加量8.13 mL/100 mL为最佳工艺。所得毛葡萄汁啤酒酸爽可口、果香麦香协调、酒体醇厚、色泽鲜红,感官评分90.5分,总酸3.12 mL/100 mL,酒精度3.6%vol,苦味值10.8 BU,多酚0.52 mg/mL。此外,毛葡萄汁啤酒中共测出17种氨基酸、18种有机酸、9种单体酚和37种挥发性风味物质。[结论]优化后的毛葡萄汁啤酒较普通啤酒具有更丰富醇厚的口感,毛葡萄汁的添加为啤酒引入了丰富的氨基酸、有机酸、单体酚和挥发性风味物质,具有更高的营养价值。[Objective]To broaden the product form of Vitis quinquangularis Rehd processing,and develop a fruit and vegetable juice beer with Yeniang No.2 Vitis quinquangularis Rehd juice as raw material.[Methods]On the basis of fixed Monascus rice powder additive concentration of 1.5 g/L,Qindaodahua hop additive concentration of 0.6 g/L and Fruity yeast inoculation amount of 0.4 g/L,the optimization process was studied by single factor test and response surface test with alcohol content,total acid,total polyphenol and sensory score as evaluation indexes.[Results]The fermentation temperature of 18.0℃,the initial wort concentration of 11.09°P,and the dilution of Vitis quinquangularis Rehd juice of 8.13 mL/100 mL were the best conditions.The obtained Vitis quinquangularis Rehd juice beer was sour and delicious,with harmonious fruit and malty flavors,mellow body,bright red color,sensory score of 90.5,total acid 3.24 mL/100 mL,alcohol 3.6%vol,bitterness value 10.8 BU,polyphenols 0.52 mg/mL.In addition,17 kinds of amino acids,18 kinds of organic acids,9 kinds of monomer phenols and 37 kinds of volatile flavor substances were detected in the Vitis quinquangularis Rehd juice beer.[Conclusion]The optimized Vitis quinquangularis Rehd juice beer has more rich and mellow taste than ordinary beer,and the addition of Vitis quinquangularis Rehd juice introduces rich amino acids,organic acids,monomer phenols and volatile flavor substances into beer,which has higher nutritional value.

关 键 词：毛葡萄 果蔬汁型啤酒 红曲 氨基酸 有机酸 单体酚 挥发性风味物质 

分 类 号：TS262.5[轻工技术与工程—发酵工程]