| 发酵助剂对石榴酒发酵的影响 |
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| 引用本文： | 刘亚萍,王莹,赵博,张洪亚,楚杰,刘可春,吴澎.发酵助剂对石榴酒发酵的影响[J].食品工业科技,2018,39(16):111-114,119. |
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| 作者姓名： | 刘亚萍 王莹 赵博 张洪亚 楚杰 刘可春 吴澎 |
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| 作者单位： | 1. 齐鲁工业大学(山东省科学院), 山东省科学院生物研究所, 山东济南 250014;2. 山东农业大学食品科学与工程学院, 山东泰安 271018;3. 山东师范大学生命科学学院, 山东济南 250014 |
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| 基金项目： | 山东省农业科技成果转化资金项目(2015nz03)。 |
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| 摘 要： | 以枣庄青皮石榴为原料,选用三株不同酵母菌进行石榴酒发酵,期间加入发酵助剂,通过分析石榴酒发酵过程中还原糖、酒精度、总酸、挥发酸和色度的理化指标,探究发酵助剂对石榴酒精发酵的影响。结果表明:在不同酵母菌株发酵条件下,石榴酒最终还原糖降低82%~88%,酒精度升高6%~24%,总酸升高17%~37%,挥发酸降低18%~25%,色度降低15%~32%。结论:添加发酵助剂可加快糖的转化率,降低挥发酸含量,增加酒精度含量,但同时会导致总酸含量稍许增加以及色度值小幅度降低。
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| 关 键 词： | 石榴酒 发酵助剂 酵母菌 |
| 收稿时间： | 2017-10-08 |
Effect of Fermenting Accessory Ingredients on Alcohol Fermentation of Pomegranate Wine |
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| LIU Ya-ping,WANG Ying,ZHAO Bo,ZHANG Hong-ya,CHU Jie,LIU Ke-chun,WU Peng.Effect of Fermenting Accessory Ingredients on Alcohol Fermentation of Pomegranate Wine[J].Science and Technology of Food Industry,2018,39(16):111-114,119. |
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| Authors: | LIU Ya-ping WANG Ying ZHAO Bo ZHANG Hong-ya CHU Jie LIU Ke-chun WU Peng |
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| Affiliation: | 1. Biology Institute, Qilu University of Technology(Shandong Academy of Sciences), Jinan 250014, China;2. College of Food Science and Engineering in Shandong Agricultural University, Tai'an 271018, China;3. College of Life Science in Shandong Normal University, Jinan 250014, China |
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| Abstract: | The effects of fermenting accessory ingredients on the alcohol fermentation of pomegranate were studied by analyzing the physical indexes of sugar content,alcohol content,total acid content,volatile acid content and chroma in the process of pomegranate wine fermentation. Green husk pomegranate from Zaozhuang was used as raw material,and three different yeasts were used for the fermentation of pomegranate. During the period,the fermenting accessory ingredients were added. Under different fermentation conditions,the final sugar content of pomegranate wine was reduced by 82%~88%,the alcohol content was increased by 6%~24%,the total acid content was increased by 17%~37%,the volatile acid was reduced by 18%~25% and the chroma was reduced by 15% to 32%.The results indicated that the addition of fermenting accessory ingredients could speed up the conversion of sugar,decrease the content of volatile acid and increase the alcohol content,but at the same time it slightly increase the total acid content and decrease the chroma value. |
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