无籽刺梨果酒酿制工艺优化初探

Optimization of the Production Techniques of Seedless Rosa sterilis Fruit Wine

为有效避免"果贱伤农"现象发生,促进无籽刺梨产业健康发展,开展无籽刺梨果酒酿制工艺优化研究,分别进行了全果发酵、无籽刺梨果汁发酵、无籽刺梨汁渣混合发酵等3个处理,采用高效液相色谱法(HPLC)对乙醇、丙三醇、乙酸、乳酸、丁二酸、柠檬酸等次生代谢产物进行了定量测定,经感官指标对3个处理的发酵产品进行了综合分析。结果表明,除乙醇产量外,无籽刺梨汁渣混合发酵,丙三醇(4.75 g/L)、乙酸(0.52 g/L)、乳酸(0.18 g/L)、丁二酸(0.55 g/L)、柠檬酸(2.06 g/L)含量均高于全果发酵、无籽刺梨果汁发酵,说明采用汁渣混合发酵,其产品品质在理化性质上明显优于全果发酵、无籽刺梨果汁发酵。无籽刺梨汁渣混合发酵的无籽刺梨果酒经陈酿后,具有和谐的无籽刺梨果香,陈酿的橡木香,醇和的酒香,幽雅浓郁;口味醇和、甘洌、沁润、细腻、丰满、绵柔,在感官上优于全果发酵、无籽刺梨果汁发酵等处理。说明汁渣混合发酵能有效浸出无籽刺梨有效成分,从而达到最佳发酵效果,对提高产品品质具有重要意义。

In order to avoid the phenomenon of＂low-priced fruits hurts the farmers＂and to promote sound development of seedless Rosa sterilis industry, the technical optimization of seedless Rosa sterilis fruit wine was carried out in this study. Three treatment modes including whole fruit fermentation, juice fermentation, and mixed fermentation of juice and residue were adopted respectively. HPLC was applied for quantita-tive measurement of secondary metabolites including ethanol, glycerol, acetic acid, lactic acid, succinic acid, citric acid, etc. And the sensory indexes of the products by different treatment mode were analyzed. The results showed that, mixed fermentation of juice and residue had higher secondary metabolites content except ethanol yield （ glycerol：4.75 g/L, acetic acid：0.52 g/L, lactic acid：0.18 g/L, succinic acid：0.55 g/L and cit-ric acid：2.06 g/L） than whole fruit fermentation and juice fermentation. That is to say, mixed fermentation with juice and residue was superior to whole fruit fermentation and juice fermentation. The fruit wine by use of mixed fermentation of juice and residues had harmonious fruit aro-ma, aged oak aroma, and mellow wine aroma after aging, and it had soft, elegant and exquisite taste, which suggested that mixed fermentation of juice and residue could extract effectively the efficient ingredients of seedless Rosa sterilis to achieve the best fermentation effects.