枸杞果酒发酵过程中黄酮含量变化及其发酵条件优化

Changes of Flavonoids Content and Optimization of Fermentation Conditions in the Process of Medlar Wine Fermentation

在枸杞果酒发酵过程中除了温度控制恒定以外,发酵液中的p H和酒精体积分数都随着微生物的生长代谢而处于一种变化的状态,而枸杞果酒中黄酮的含量变化与p H、酒精度相关。实验以枸杞果酒成品酒中黄酮含量为综合指标,考察发酵过程中的p H、酒精度和黄酮的变化关系,控制发酵工艺中的重要因素,得到黄酮含量高、香气浓郁、典型性突出、口感醇厚且黄酮损失率低的生产工艺。

In Chinese wolfberry wine fermentation process in addition to the constant temperature control, p H and alcohol volume fraction in the fermented liquid with micro cattle growth metabolism and is in a state of change, and Chinese wolfberry wine medium flavonoids content changes associated with p H, alcohol. This experiment in Chinese wolfberry wine product wine of flavonoid in the comprehensive index, PH value in the process of fermentation, alcohol and flavonoids, the changes of the important factors in the control of fermentation process, get a high content of flavonoids, rich smell, typicality, the taste is mellow and low loss rate of flavonoids of production process