松针香橙抗氧化功能果酒酿造工艺研究

Production Techniques of Antioxidant Fruit Wine by Pine Needle and Fragrant Citrus

以马尾松松针、香橙为主要原料,开发一种具有抗氧化活性的松针香橙复合果酒。通过单因素试验、正交试验确定最佳发酵工艺。结果表明,发酵的最佳加工工艺为酵母添加量0.4%、发酵温度35℃、初始糖度25%、发酵时间72 h。此条件下发酵得到的松针香橙复合果酒不仅具有独特的香橙和松针风味,且具有较强抗氧化活性,其总抗氧化能力为67.587 U/m L。

In this study, pine needle and fragrant citrus were used as raw materials to produce a fruit wine product with antioxidant activity. The best fermenting conditions were optimized by single factor experiments and orthogonal experiments as follows： the use level of yeast was 0.4 %, fermenting temperature was at 35 ℃, the initial sugar degree was 25 %, and fermentation time was 72 h. Under above conditions, the produced wine had not only unique fragrant citrus and pine needle aroma but also strong antioxidant activity （total antioxidant activity was 67.587 U/mL）.