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食品研究与开发:2024,45(10):75-83
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黑果枸杞-酿酒葡萄混合果酒酿造过程中花色苷稳定性研究
(1.宁夏大学食品与葡萄酒学院,宁夏银川 750021;2.宁夏农林科学院枸杞科学研究所,宁夏银川 750002)
Study on the Stability of Anthocyanins during the Brewing Process of Lycium ruthenicum Murr.-Grape Mixed Fruit Wine
(1.School of Food and Wine,Ningxia University,Yinchuan 750021,Ningxia,China;2.Institute of Wolfberry Engineering and Technology,Ningxia Academy of Agriculture and Forestry,Yinchuan 750002,Ningxia,China)
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投稿时间:2023-01-29    
中文摘要: 针对黑果枸杞加工过程中存在的花色苷不稳定的关键瓶颈问题,以黑果枸杞鲜果为原料,辅以酿酒葡萄共发酵酿制果酒。分析不同酿造因子对果酒多酚、花色苷及色泽的影响;明确影响酒体中花色苷含量及稳定性的主要因子,通过正交优化试验得到最佳酒精发酵工艺。结果表明:黑果枸杞与酿酒葡萄质量比以及pH 值对果酒花色苷含量和色泽影响程度较大,但对多酚含量影响作用较小,而酵母菌类型对黑果枸杞果酒多酚、花色苷和色泽影响均较小;复配酿酒葡萄可减少花色苷损失,提高黑果枸杞果酒中花色苷的稳定性。最佳酒精发酵工艺条件为黑果枸杞与酿酒葡萄质量比1∶4、果胶酶添加量0.70 g∕L、酿酒酵母添加量0.25 g∕L,发酵后酰化花色苷[矮牵牛素-3-O-芸香糖(反式-p-香豆酰基)-5-O-葡萄糖苷]含量可达(459.51±3.66)mg∕L。
中文关键词: 黑果枸杞  共发酵果酒  多酚  花色苷  稳定性
Abstract:Due to the application problem of unstable anthocyanins in Lycium ruthenicum Murr. processing process,the fresh fruits of Lycium ruthenicum Murr. were used as materials,supplemented with wine grapes to co-ferment and make fruit wine.The influence of different fermented factors on the polyphenols,anthocyanins,and color of the fruit wine was analyzed. The main factors affecting the contents and the stability of the anthocyanins in the wine were clarified. The optimal alcohol fermentation technology was obtained by an orthogonal optimization experiment. The results showed that the addition mass ratio of Lycium ruthenicum Murr. to wine grapes and the pH value had a greater effect on the anthocyanin contents and color of the fruit wine,but they had a smaller effect on the polyphenol contents. The yeast type had a smaller effect on the polyphenols,anthocyanins,and color of Lycium ruthenicum Murr. fruit wine. The addition of wine grapes could reduce anthocyanin loss and improve the stability of the anthocyanin in Lycium ruthenicum Murr.fruit wine.The optimal alcohol fermentation process was as follows:a mass ratio of Lycium ruthenicum Murr.to wine grape of 1∶4,an addition amount of pectinase of 0.70 g∕L,and an addition amount of saccharomyces cerevisiae of 0.25 g∕L.The content of acylated anthocyanins [petunidin-3-O-rutinoside(trans-p-coumarin)-5-O-glucoside] after alcohol fermentation could reach(459.51±3.66)mg∕L.
文章编号:202410011     中图分类号:    文献标志码:
基金项目:宁夏回族自治区自然科学基金资助项目(2019AAC03147);宁夏回族自治区重点研发计划重点项目(2019BFG02026)
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