酿酒
釀酒
양주
Liquor Making
2015年
6期
65-68
,共4页
枸杞果酒%发酵%黄酮%发酵条件优化
枸杞果酒%髮酵%黃酮%髮酵條件優化
구기과주%발효%황동%발효조건우화
wolfberry wine%fermentation%flavonoids%optimize the fermentation conditions
在枸杞果酒发酵过程中除了温度控制恒定以外,发酵液中的pH和酒精体积分数都随着微生物的生长代谢而处于一种变化的状态,而枸杞果酒中黄酮的含量变化与pH、酒精度相关.实验以枸杞果酒成品酒中黄酮含量为综合指标,考察发酵过程中的pH、酒精度和黄酮的变化关系,控制发酵工艺中的重要因素,得到黄酮含量高、香气浓郁、典型性突出、口感醇厚且黄酮损失率低的生产工艺.
在枸杞果酒髮酵過程中除瞭溫度控製恆定以外,髮酵液中的pH和酒精體積分數都隨著微生物的生長代謝而處于一種變化的狀態,而枸杞果酒中黃酮的含量變化與pH、酒精度相關.實驗以枸杞果酒成品酒中黃酮含量為綜閤指標,攷察髮酵過程中的pH、酒精度和黃酮的變化關繫,控製髮酵工藝中的重要因素,得到黃酮含量高、香氣濃鬱、典型性突齣、口感醇厚且黃酮損失率低的生產工藝.
재구기과주발효과정중제료온도공제항정이외,발효액중적pH화주정체적분수도수착미생물적생장대사이처우일충변화적상태,이구기과주중황동적함량변화여pH、주정도상관.실험이구기과주성품주중황동함량위종합지표,고찰발효과정중적pH、주정도화황동적변화관계,공제발효공예중적중요인소,득도황동함량고、향기농욱、전형성돌출、구감순후차황동손실솔저적생산공예.
In Chinese wolfberry wine fermentation process in addition to the constant temperature control, pH and alcohol volume fraction in the fermented liquid with micro cattle growth metabolism and is in a state of change, and Chinese wolfberry wine medium flavonoids content changes associated with pH, alcohol. This experiment in Chinese wolfberry wine product wine of flavonoid in the comprehensive index, PH value in the process of fermentation, alcohol and flavonoids, the changes of the important factors in the control of fermentation process, get a high content of flavonoids, rich smell, typicality, the taste is mellow and low loss rate of flavonoids of production process.
