摘要
研究了商洛山茱萸和龙眼葡萄营养及药效成分,通过山茱萸提取液和龙眼葡萄汁的合理配比,应用传统的葡萄酒发酵工艺,经过正交优化,制备了山茱萸葡萄酒,检测了产品的感官指标和马钱素含量。结果表明,采用料液比为1︰20,在超声处理条件下,于50℃提取25min,提取山茱萸所得的提取液中有效成分相对较好;在葡萄汁中加15%提取液,30%蔗糖,pH5.0条件下酿制的山茱萸葡萄酒品质相对较好。
The nutritional and medical compositions of cornel and longyan grape were investigated. The appropriate proportioning of cornel extracted solution and longyan grape juice was determined by orthogonal experiments. And then cornel grape wine was produced through traditional grape wine fermentation techniques.The content of loganin and the sensory indexes of the produced wine were measured to evaluate wine quality. The results showed that the best ratio of materials to solution was 1：20, then 25 min extraction of cornel at 50 ℃ under ultrasound treatment which could produce quality cornel extracted solution with rich effective compositions ,and then 15 % extracted solution and 30 % sugarcane added in grape juice to produce high-quality comel grape wine （pH value was 5.0）.
出处
《酿酒科技》
2009年第4期83-86,共4页
Liquor-Making Science & Technology
