摘要
灵芝葡萄酒含有多种营养物质和活性成分,具有营养、保健和预防疾病的作用,但灵芝葡萄酒的质量受多种因素的影响。以黑提葡萄(糖度20%、p H4.5)和赤灵芝(Ganoderma Lucidum(Curtis,Fr.)P.Karst)为材料,设置2个因素的不同水平处理:发酵时间12、16、20、24d和玛卡含量0、30、60、90g/50kg,通过测量pH值、酒精度(%)、残糖量(%)、甲醇含量(mg/L)、总SO_2含量(mg/L)、干物质的含量(g/L)、灵芝三萜含量(mg/mL)、苦味等指标,研究对灵芝葡萄酒质量的影响。结果显示:综合各项指标,效果由佳到差顺序的处理分别是发酵时间12>16>20>24d和玛卡含量0>30>60>90g/50kg;因此,灵芝葡萄酒的处理的最佳条件为:发酵时间为12d和玛卡含量为0g/50kg。
Ganoderma Lucidum grape wine contains a variety of nutrients and active ingredients with the functions of building-up health and preventing disease. Nevertheless,the quality of Ganoderma lucidum grape wine is influenced by various factors. In the current experiment,black grape（20%,pH 4.5）and red Ganoderma Lucidum（Curtis,Fr.）P. Karst）were used as raw materials. The test was conducted based on the fermentation time（12,16,20 and 24 d） and Maca content（0,30,60 and 90 g/50 kg）. By measuring the p H,alcohol content,residual sugar content（%）,methanol content（mg/L）,total SO_2 content（mg/L）,dry matter content（g/L）,Ganoderma Lucidum triterpenoid content（mg/mL）,bitterness,this study attempted to evaluate the effects of different fermentation time and Maca contents on the quality of Ganoderma Lucidum grape wine. The data showed that the effects in descending order of quality are fermentation time： 12〉16〉 20 〉24（d）,and Maca content： 0〉 30 〉60 〉90（g/50 kg）. Therefore,the optimal condition for Ganoderma Lucidum grape wine brewing is fermentation time-12 d,and Maca content-0 g/50 kg. This test provides technical support for brewing high quality Ganoderma Lucidum grape wine.
出处
《饮料工业》
2017年第6期31-33,共3页
Beverage Industry
基金
海南省重点研发项目(ZDYF2016104)
关键词
灵芝
葡萄
发酵时间
质量
Ganoderma Lucidum
grape
fermentation time
Maca
wine quality
