富含黄酮的山楂果酒发酵条件优化

Optimization of fermentation conditions for flavonoids-rich hawthorn fruit wine

该试验研究发酵条件对提高山楂果酒发酵过程中总黄酮含量的影响。首先通过单因素试验初步研究发酵温度、酵母接种量、初始糖度及发酵液pH值4个发酵条件对发酵后果酒中总黄酮含量的影响,然后以发酵后山楂果酒中总黄酮含量为响应值通过响应面法确定最优发酵条件。结果表明,优化发酵条件为发酵温度26.6℃,酵母接种量0.40 g/L,初始糖度15.2%,pH 3.2,最终果酒总黄酮含量为10.75 mg/100 mL,总糖(以葡萄糖计)含量为10.6 g/L,酒精度(20℃)为7.5%vol,酒质澄清透明,无明显悬浮物,色泽呈桔红色,具有较明显的山楂果香,酸甜协调。

The effects of fermentation conditions （including fermentation temperature, yeast inoculum, initial sugar concentration and fermentation liq- uid pH） on total flavonoids content during the hawthorn fruit wine fermentation process were researched. Using the total flavonoids content as response value, the optimal fermentation conditions were determined by the single factor experiments and response surface methodology. The results showed that the optimal fermentation conditions were fermentation temperature 26.57℃, yeast inoculum 0.40 g/L, initial sugar concentration 15.18% and pH 3.23. Under the conditions, the total flavonoids content, total sugar content （with glucose） and alcohol content （20 %） in fruit wine were 10.75 mg/100 ml, 10.6 g/L and 7.5%vol, respectively. The wine was clear without obvious suspended solids, and the colour was orange. The wine had obvious hawthorn fruit flavor, harmonious sourness and sweetness.