5种因素对灵芝火龙果酒品质的影响

Effect of Five Factors on Quality of Ganoderma lucidum Red Meat Pitaya Wine

灵芝火龙果酒含有多种营养物质和活性成分,具有营养、保健和预防疾病的作用。试验以海南红肉火龙果为材料,设置5个因素的不同水平处理:0、0.31 g·kg^-1、0.51 g·kg^-1、0.71 g·kg^-1、1.0 g·kg^-1、1.2 g·kg^-1酒石酸;19%、22%、25%、28%含糖量;14 d、18 d、22 d、26 d除酒冒时间;0、3 g·kg^-1、6 g·kg^-1、9 g·kg^-1灵芝用量;温度处理20℃、27℃,自然14℃~32℃。通过测量p H、酒精度、残糖量、甲醇含量、总SO2含量、干物质的含量等指标,研究5种因素对火龙果酒质量的影响。结果显示,综合各项指标,效果由好到差顺序的处理分别为:酒石酸,0.51 g·kg^-1﹥0.71 g·kg^-1﹥1.0 g·kg^-1﹥1.2 g·kg^-1﹥0.31 g·kg^-1﹥0;含糖量,25%﹥22%﹥28%﹥19%;除酒冒时间18 d﹥14 d﹥22 d﹥26 d;灵芝用量,6 g·kg^-1﹥3 g·kg^-1﹥9 g·kg^-1﹥0;温度,27℃﹥自然温度﹥20℃。因此,火龙果酒的制作最佳条件为酒石酸0.51 g·kg^-1、含糖量25%、除酒冒时间为18 d、温度27℃、灵芝用量为6 g·kg^-1,本试验为酿造优质的火龙果酒提供技术支持。

Ganoderma pitaya wine contains a variety of nutrients and active ingredients,has the function of nutrition,health care and disease prevention.This test uses Hainan red meat pitaya as a material and sets different levels of five factors:tartaric acid 0,0.31 g·kg^-1,0.51 g·kg^-1,0.71 g·kg^-1,1.0 g·kg^-1,1.2 g·kg^-1,sugar content 19%,22%,25%,28%,except wine hat time 14 d,18 d,22 d,26 d,Ganoderma dosage 0,3 g·kg^-1,6 g·kg^-1,9 g·kg^-1,temperature 20℃,27℃,natural(14℃-32℃).The index of pH,alcohol content,residual sugar content,methanol content,total SO2 content and dry matter content were tested.The results show that the results of the combination of various indicators are:0.51 g·kg^-1﹥0.71 g·kg^-1﹥1.0 g·kg^-1﹥1.2 g·kg^-1﹥0.31 g·kg^-1﹥0,sugar content 25%>22%>28%>19%,except wine hat time 18 d﹥14 d﹥22 d﹥26 d,Ganoderma dosage of 6 g·kg^-1>3 g·kg^-1>9 g·kg^-1>0,temperature 27℃>natural temperature>20℃.Therefore,the best conditions for the production of fire dragon fruit wine are 0.51 g·kg^-1 tartartaric acid,25%sugar content,18 d of wine time,27℃temperature,and 6 g·kg^-1 of Ganoderma lucidum.This experiment provides technical support for high-quality wine.