CAJ | 학술논문

以桑葚(品种为粤葚大10)为原料酿酒,在酿造过程中添加酵母多糖,通过对酒精发酵结束后不同时期桑葚发酵酒的色度、色调、单宁、花色苷、盐酸指数等品质指标的分析以及感官品评,探究酵母多糖的添加对桑葚酒色素稳定性的影响.结果表明,添加酵母多糖可以增加桑葚酒的色度、色调以及单宁含量;可以减弱桑葚酒的涩味,使其口感更加圆润,香气更加优雅、丰富;对花色苷含量及稳定性并无显著影响.酒精发酵结束后添加酵母多糖更加有利于提升桑葚酒的品质.
이상심(품충위월심대10)위원료양주,재양조과정중첨가효모다당,통과대주정발효결속후불동시기상심발효주적색도、색조、단저、화색감、염산지수등품질지표적분석이급감관품평,탐구효모다당적첨가대상심주색소은정성적영향.결과표명,첨가효모다당가이증가상심주적색도、색조이급단저함량;가이감약상심주적삽미,사기구감경가원윤,향기경가우아、봉부;대화색감함량급은정성병무현저영향.주정발효결속후첨가효모다당경가유리우제승상심주적품질.
In this study, mulberry was used as raw materials to produce mulberry wine, yeast polysaccharides was added during the fermenta-tion, and the effects of yeast polysaccharides on the stability of pigments in mulberry wine were explored through wine sensory evaluation and analysis of wine quality indexes (colority, color degree, tannin content, anthocyanins content, and HCl index etc.) in different periods after the fermentation. The results showed that, the addition of yeast polysaccharides could increase wine chromaticity, color degree and tannin content, and reduce the astringency of mulberry wine and make better wine fruity taste and more elegant wine aroma, however, it had no significant ef-fects on the content and the stability of anthocyanins. The experiments proved that the addition of yeast polysaccharides after the fermentation was more beneficial to improving the quality of mulberry wine.