摘要
草莓果实在冻藏和常温条件下预贮,利用不同菌种进行发酵,通过感官评定和理化检测果酒中维生素C、多酚、酸的含量,研究果酒氧化指数乙醛和氧化还原电位等对果酒品质的影响。结果表明,草莓果肉预贮温度为-10℃左右,二氧化硫浓度为250 mg/kg,糖浓度(以果肉重计)控制在30%左右,果酒酵母菌1450#、R92#按1:1配比,冻藏果汁加入3倍的水(w/w)调配后,主发酵温度控制在10℃～15℃,发酵时间为12 d,冻藏果汁与新鲜果汁发酵生产的果酒品质没有区别。草莓果肉预贮有利于果肉降温和后续低温发酵工序,有利于产品品质提高。
Strawberry wine was produced using different strains of yeast and strawberry pre-stored at -10℃ and room temperature respectively. Quality of the fruit wine was assessed by sensory evaluation and the content of VC, polyphenol and acids. Moreover, effects of oxidization index determined by acetaldehyde content and oxidation-reduction potential as well as other indexes on the wine quality were investigated. The optimal fermentation conditions were determined as following： concentration of sulfur dioxide 250 mg/kg, sugar content （by fruit weight） 30%, multi-strain fermentation by yeast 1450 and R92 with a ratio of 1：1, content o fwater two times than that of frozen juice, temperature controlled at 10-15℃, fermentation time 12 d. By applying these optimal parameters, no differences of the quality of the final products were observed when using frozen juice and flesh juice as material. Our results demonstrated that pre-storage of strawberry can improve the quality of final product due to decrement of fruit temperature and subsequently was favorable for low temperature fermentation
出处
《中国酿造》
CAS
北大核心
2008年第5期92-94,共3页
China Brewing
关键词
果酒加工
冷藏
发酵
草莓
fruit wine making
frozen storage
fermentation
strawberry
