摘要
该研究以桑葚果酒为实验对象,以透光率、酚类物质含量、蛋白质含量、颜色及香气化合物成分为综合评价指标,采用纸板过滤、纸板粗滤-膜精滤复合过滤及纸板粗滤-离心精滤复合过滤三种不同类型的过滤方式对桑葚果酒进行处理,通过单因素试验对桑葚果酒品质进行分析。结果表明,不同过滤处理后酒样的基础理化指标间无显著性差异(P>0.05);总酚、总花色苷、单宁和蛋白质含量显著降低(P<0.05),色差差异显著(P<0.05);与原酒相比,不同过滤处理后酒样的香气物质含量显著降低(P<0.05),纸板粗滤-膜精滤复合过滤和纸板粗滤-离心精滤处理后香气成分含量分别降低27.02%和11.06%,主成分分析(PCA)结果表明,纸板粗滤-离心精滤处理得分较高,在提高酒样澄清度和胶体稳定性的同时对香气影响更小。因此,1.5~3.0μm纸板粗滤加5℃,7 000 r、40 min离心精滤为桑葚酒的最佳过滤方式。
Using mulberry wine as experimental object,and using light transmittance,phenolic substance content,color and aroma compound composition as the comprehensive evaluation index,the mulberry wine was treated by three different filtration methods:cardboard filtration,cardboard filtration with membrane fine filtration,and cardboard filtration with centrifugal fine filtration,and the quality of mulberry wine was analyzed by single factor tests.The results showed that there was no significant difference between the basic physicochemical indexes of wine samples after different filtration treatments(P>0.05),the contents of total phenols,total anthocyanins,tannins and protein were significantly reduced(P<0.05).There was no significant difference between color difference.Compared with raw wine,the aroma components contents of wine samples after different filtration treatment were significantly reduced(P<0.05),and the aroma components contents of wine after cardboard with membrane fine filtration and cardboard with centrifugal fine filtration reduced 27.02%and 11.06%,respectively.Principle component analysis(PCA)results showed that,the score of the wine with cardboard centrifugal filtration was higher,which could improve the clarity of the sample and the stability of the colloid,while having less effect on the aroma.Therefore,1.5-3.0μm cardboard filtration with 5℃,7000 r,40 min centrifugal fine filtration was the optimal filtration method to improve the quality of mulberry wine.
作者
李睿祎
常馨佳
梁艳英
杨继红
LI Ruiyi;CHANG Xinjia;LIANG Yanying;YANG Jihong(College of Enology,Northwest A&F University,Yangling 712100,China;College of Food Science and Pharmacy,XinjiangAgricultural University,Urumqi 830052,China;Shaanxi Grape and Wine Engineering Research Center,Yangling 712100,China)
出处
《中国酿造》
CAS
北大核心
2024年第2期160-166,共7页
China Brewing
基金
陕西省大学生创新创业训练计划项目(S202210712702)
陕西省重点研发计划项目(2024NC-YBXM-163)。
关键词
桑葚酒
纸板过滤
膜过滤
离心过滤
香气分析
mulberry wine
cardboard filtration
membrane filtration
centrifugal filtration
aroma analysis
