紫薯酒发酵条件优化及品质特征研究

Optimization of the Fermenting Conditions of Purple Sweet Potato Wine and Research on Its Quality Characteristics

以新鲜紫薯为原料,在单因素实验的基础上,采用Box-Behnken响应面法对紫薯酒发酵工艺条件进行优化。选取温度、初始糖度、初始p H值、酵母接种量为自变量,原酒酒精含量和花青素含量为双响应值,建立各因素的回归方程及模型,并进行响应面分析法优化。实验结果表明,最佳发酵条件为初始糖度21°Bx、初始p H4.0、酵母接种量0.55‰、温度21.5℃。并对所得紫薯酒自由基清除能力进行了测定,其清除自由基能力强于亚洲干红葡萄酒及紫薯清汁,与0.5 mg/m L的Vc溶液清除能力相当,自由基清除率约为93%。

The fermenting conditions of purple sweet potato wine were optimized by Box-Behnken response surface method on the basis of single factor test （fresh purple sweet potato used as raw materials）. Temperature, initial sugar content, initial pH, yeast inoculating quantity were selected as the independent variables, alcohol content and anthocyanin content in base wine were selected as the double response values, the regression equations and models of each factor were set up, and response surface analysis was applied. The optimum fermenting conditions were summed up as follows：the initial sugar content was 21°Brix, initial pH 4.0, yeast inoculating amount was 0.55‰, fermenting temperature was at 21.5℃. Afterwards, the capability of radical scavenging of the produced wine was measured by DPPH free radical, and it showed that purple sweet potato wine had better radical scavenging capability （93%） than Asian red wine, similar to Vc （0.5 mg/mL）.