摘要
以“宁丰”、“宁玉”、“久红”和“紫金早玉”四种草莓品种为发酵原料,以酿酒酵母(Saccharomyces cerevisiae)DV10为发酵剂制备草莓果酒,筛选适合酿造草莓果酒品种。通过分析发酵过程中总糖、总酚、总黄酮及1,1-二苯基-2-三硝基苯肼(DPPH)自由基抑制率及挥发性风味物质含量变化,比较不同品种草莓制备草莓果酒的品质差异。结果表明“,紫金早玉”制备草莓果酒中总酚和总黄酮含量最高,分别为0.85 mg/m L和0.48 mg/m L,其对DPPH自由基抑制率为65.71%,其草莓果酒中共检出挥发性风味物质51种,其中醇类与酯类含量分别占30.67%和58.62%。综合分析,“紫金早玉”草莓品种适用于酿造草莓果酒。
To screen strawberry varieties suitable for brewing fruit wine,four varieties of strawberries("Ningfeng","Ningyu","Jiuhong"and"Zijinzaoyu")were fermented to prepare strawberry fruit wine using Saccharomyces cerevisiae DV10 as the starter.The quality of different varieties of strawberry fruit wine was compared,by analyzing the changes of total sugar,total phenols,total flavonoid contents,1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging rate and changes of volatile flavor compounds contents.The results showed that the contents of total phenols and total flavonoids in strawberry fruit wine fermented by"Zijinzaoyu"was the highest,which were 0.85 mg/ml and 0.48 mg/ml,respectively,and the inhibition rate of DPPH free radicals of the strawberry fruit wine was 65.71%.A total of 51 volatile components detected in strawberry fruit wine,and the contents of alcohols and esters were 30.67%and 58.62%,respectively.In comprehensive analysis,"Zijinzaoyu"strawberry was suitable for brewing strawberry fruit wine.
作者
傅青
王英
李玲玉
赵密珍
王庆莲
崔群香
张宏志
刘小莉
FU Qing;WANG Ying;LI Lingyu;ZHAO Mizhen;WANG Qinglian;CUI Qunxiang;ZHANG Hongzhi;LIU Xiaoli(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Agricultural Products,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;School of Horticulture and Landscape Architecture,Jinling University of Science and Technology,Nanjing 210038,China)
出处
《中国酿造》
CAS
北大核心
2023年第4期175-180,共6页
China Brewing
基金
江苏省农业科技自主创新资金项目(CX(21)3028)
江苏省重点研发计划(现代农业)重点项目(BE2020380)。
关键词
草莓品种
草莓酒
品质指标
抗氧化活性
strawberry variety
strawberry wine
quality index
antioxidant activity
