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投稿时间：2022-09-04
投稿时间：2022-09-04
中文摘要: 以桑葚和玫瑰为原料，在单因素试验基础上，以发酵时间、初始糖度和酵母接种量为自变量，以花色苷含量为响应值，采用Box-behnken 中心组合试验对桑葚玫瑰果酒发酵工艺进行优化，以提高桑葚玫瑰发酵果酒的品质。结果表明，在发酵时间8 d，初始糖度25.2 °Bx，酵母接种量39 mg/L 条件下，桑葚玫瑰果酒酒精度为14.5% vol，总糖含量为3.21 g/L，花色苷含量为679.24 mg/L，黄酮含量3 276.51 mg/L，总酚含量6 087.65 mg/L，50 μL 桑葚玫瑰果酒的DPPH 自由基清除率为98.23%，7 μL 桑葚玫瑰果酒的ABTS+自由基清除率为98.15%。
Abstract:The Box-Behnken central composite design was used to optimize the fermentation process of mulberry rose wine based on single-factor experiments with fermentation time，initial sugar content，and yeast inoculation amount as independent variables and the content of anthocyanins as the response value，aiming to improve its quality.The results showed that under the conditions of fermentation time of 8 d，initial sugar content of 25.2 °Bx，and yeast inoculation amount of 39 mg/L，the mulberry rose wine had an alcohol content of 14.5% vol，residual sugar of 3.21 g/L，anthocyanin content of 679.24 mg/L，flavonoid content of 3 276.51 mg/L，and total phenolic content of 6 087.65 mg/L.The DPPH free radical scavenging rate of 50 μL of mulberry rose wine was 98.23%，and the ABTS+ free radical scavenging rate of 7 μL of mulberry rose wine was 98.15%.
文章编号：202322014 中图分类号： 文献标志码：
基金项目:重庆市科研院所绩效激励引导专项（cstc2021jxjl00002）
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