不同处理方式的桑椹原料对其果酒品质的影响

Impact on the fermented wine quality of the different treatments on mulberry materials

本研究选用不同处理方式的桑椹原料酿制果酒,根据其发酵过程中酒精含量、总糖含量、色度、色调、黄酮含量、多酚含量以及花色苷含量的变化情况,选择合适的桑椹原料。结果表明,经过冷冻处理的新鲜桑椹与未经过冷冻处理的新鲜桑椹在发酵过程中各项理化指标一致,其酒精含量、总糖含量、色度、色调、黄酮含量、多酚含量、花色苷含量分别为12.9(%vol)、5.4%、2.157、0.825、11.816、178.4、11.851mg/L,冻桑椹发酵过程中的各项理化指标均可提前达到稳定状态,有利于缩短发酵周期。

In this article the mulberry was treated by four different methods to made fruit wine.To confirm the best mulberry rawmaterials for fruit wine making, the alcohol content, total sugar content, the chromaticity, the hue, the flavones content, the polyphenols content and theanthocyanin content were detected during the process of fermentation.The results showed that the physical and chemical indicators during the fermentation period were basically the same when the frozen fresh mulberry or the non-frozen fresh mulberry was used as the material.The alcohol content,total sugar content,the chromaticity,the hue,the flavones content,the polyphenols content and the anthocyanin content were 12.9 （ % vol）, 5.4%, 2.157,0.825,11.816,178.4 and 11.851mg/L, respectively. When the frozen fresh mulberry was chosen as the fermentation raw materials, the physical and chemical indicators were reached a steady state earlier and the fermentation period was shortened.