紫薯酒低温发酵工艺及酚类物质动态变化分析

Preparation of Purple Sweet Potato Wine by Low Temperature Fermentation and Dynamic Changes of Phenol Substances

研究紫薯低温发酵制备紫薯酒工艺,并分析酚类物质和花青素在紫薯酒发酵和储藏过程中的动态变化。结果表明,紫薯酒发酵最佳工艺条件为:NaHSO3添加量50 mg/L,紫薯浆初始糖度20°Bx,酵母添加量0.125%,在15℃低温条件下发酵14 d。在此条件下,所得紫薯酒酒精度为11.8%vol,SO2含量为48 mg/L,总酸含量为5.9 g/L,总糖含量为3.8 g/L,干浸出物含量为14 g/L,色泽呈紫红色,清澈透亮,没有悬浮杂质,有浓郁的紫薯香与酒香,入口甘甜爽口,有典型的紫薯果酒的特征,综合感官评定得分87分。总酚和花青素动态分析表明,紫薯酒发酵过程中总体呈现先上升后下降趋势。试验结果为紫甘薯酒的开发利用提供科学依据。

The technology of purple potato wine by low temperature fermentation was studied,and the dynamic changes of phenols and anthocyanins during the fermentation and storage of purple potato wine were analyzed.The results showed that the optimum fermentation condition for purple potato wine was as follows:50 mg/L of NaHS03,20°Bx of initial sugar in purple potato syrup,0.125%yeast,and 14 d of fermentation at low temperature of 15℃.Under such condition,the alcoholicity of purple potato wine was 11.8%vol;the SO2 content was 48 mg/L;the total acid content was 5.9 g/L;the total sugar content was 3.8 g/L;the dry extract content was 14 g/L;the color was purple red;with no suspended impurities,strong purple potato fragrance and liquor aroma,the entrance was sweet and tasty,seeming to the characteristic of typical purple potato wine,and the comprehensive sensory evaluation score was 87 points.The dynamic analysis of total phenols and anthocyanins showed that during the fermentation of purple potato wine,the total phenols increased firstly and then decreased.The results provided scientific basis for the development and utilization of purple sweet potato wine.