摘要
以百香果为原料,选用安琪RW、安琪SY、帝伯仕、拉曼德、圣家5种商业酿酒酵母分别发酵百香果全果酒、果汁酒和果皮酒,分析不同百香果果酒的理化指标及感官品质变化,筛选最佳酿酒酵母及最佳发酵方式。结果表明,安琪酵母SY发酵的百香果果酒各项理化指标均优于其他4种酿酒酵母发酵的百香果果酒。3种果酒感官品质为全果酒>果汁酒>果皮酒。利用安琪酵母SY发酵的百香果全果酒品质优良,果酒酒精度为12.1%vol,可溶性固形物为4.1%,透光率为75.7%,总酸含量为5.7 g/L,总酚含量为0.57 mg/mL,总黄酮含量为0.42 mg/mL,感官评分为86.6分,果酒有一定的抗氧化活性,DPPH自由基清除率为78.6%,羟基自由基清除率为60.7%。
Using Passiflora coerulea L.as raw material,five kinds of commercial Saccharomyces cerevisiae(Angel RW,Angel SY,Dibose,Lamander,and Sunkeen)were selected as fermentation strains to prepare whole fruit wine,fruit juice wine and fruit peel wine.The physicochemical indexes and sensory quality changes of different passion fruit wines were analyzed to select the optimal S.cerevisiae types and fermentation mode.The results showed that all the physicochemical indexes of the P.coerulea L.fruit wine by Angel yeast SY were better than those of the other four kinds of P.coerulea L.fruit wine.The sensory quality of three types of wines in order were whole fruit wine>fruit juice wine>fruit peel wine.The P.coerulea L.whole fruit wine by Angel yeast SY showed excellent quality with alcohol content 12.1%vol,soluble solid 4.1%,light transmission 75.7%,total acid 5.7 g/L,total phenols 0.57 mg/ml,flavonoids 0.42 mg/ml,and sensory score 86.6.The fruit wine had certain antioxidant activity,with DPPH radicals scavenging activity of 78.6%and hydroxyl radicals scavenging activity of 60.7%.
作者
龚文玲
传均强
徐洪磊
杨涛
吕真真
李刚凤
GONG Wenling;CHUAN Junqiang;XU Honglei;YANG Tao;LV Zhenzhen;LI Gangfeng(College of Material and Chemical Engineering,Tongren University,Tongren 554300,China;Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou 450009,China)
出处
《中国酿造》
CAS
北大核心
2023年第3期135-139,共5页
China Brewing
基金
贵州省千层次创新人才项目(2020-(2018)-028)
铜仁市科技局基础研究计划项目(铜市科研[2021]74)
铜仁学院“三金”建设项目(Trxysj2021-018)
铜仁学院生态特色食品加工创新团队项目(CXTD[2020-21])
贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)
2021年国家级大学生创新训练项目(202110665003X)。
关键词
百香果
果酒
理化指标
感官评价
酿酒酵母
Passiflora coeorulea L.
fruit wine
physicochemical index
sensory evaluation
Saccharomyces cerevisiae
