外源抗氧化剂对荔枝酒发酵的影响研究

Effect of exogenous antioxidant on litchi wine fermentation

为了解决过量二氧化硫影响果酒品质的问题,探索二氧化硫的取代物,考察了添加二氧化硫、抗坏血酸、异抗坏血酸、谷胱甘肽和乙二胺四乙酸(EDTA)对荔枝酒中多酚氧化酶(PPO)、过氧化物酶(POD)、总糖、总酸、酒精度、杂醇油和总酯的影响。结果显示,添加抗氧化剂有利于抑制酶活、促进香气物质的生成。在抗氧化剂添加量为250 mg/L时,添加异抗坏血酸比添加SO2的酒样中PPO酶活、POD酶活、总糖分别降低了70.0%、66.7%、79.4%,而酒精度、杂醇油、总酯分别提高了3.8%、16.5%、61.4%;添加EDTA比添加SO2的酒样中PPO酶活、POD酶活、总糖分别降低了60.0%、58.3%、75.0%,而酒精度、杂醇油、总酯分别提高了1.9%、10.8%、57.1%。研究表明,添加异抗坏血酸或乙二胺四乙酸可以部分的取代二氧化硫,有利于提升荔枝酒的品质。

In order to solve the problem that excess sulfur dioxide influenced the quality of fruit wine, substitute of sulfur dioxide was researched. The effects of glutathione and ethylene diamine tetraacetic acid （EDTA） on polyphenol oxidase （PPO）, peroxidase （POD）, total sugar, total acid, alcohol content, fusel oil and total ester of litchi wine was investigated. The results showed that antioxidant addition could inhibit enzyme activity and pro- mote the formation of aroma substances. When the antioxidant addition was 250 mg/L, comparing with wine adding SO2, PPO enzyme activity, POD enzyme activity and total sugar of wine adding erythorbic acid reduced by 70.0%, 66.7% and 79.4%, respectively, but alcohol content, fusel oil, total ester increased by 3.8%, 16.5% and 61.4%, respectively. PPO activity, POD activity and total sugar of wine adding EDTA was reduced by 60.0%, 58.3% and 75.0%, respectively, but alcohol content, fusel oil, total ester increased by 1.9%, 10.8% and 57.1%, respectively. The study indicated that erythorbic acid or EDTA could partly replace sulfur dioxide for improving litchi wine quality.