几种抗氧化剂在猕猴桃酒中应用效果研究

Study on the application effect of several antioxidants in Kiwi wine

为寻找适合猕猴桃果酒抗氧化的复合抗氧化剂,通过单因素实验研究植酸、竹叶黄酮、EDTA二钠、茶多酚对猕猴桃果酒抗氧化效果的影响,在此基础上采用正交试验得出最优复合抗氧化剂的配方为:植酸用量为0.14‰,竹叶黄酮用量为0.09‰,EDTA二钠用量为0.029‰,茶多酚用量为0.06‰。用此复合抗氧化剂来代替发酵过程中的SO2,果酒的理化指标没有明显的变化而感官评分有所提高。在最优工艺下可以获得色泽亮黄、透明、果香与酒香和谐的猕猴桃果酒。

In order to find a proper composition of antioxidants for kiwi wine, effects of phytic acid, bamboo-leafflavonoids, EDTA disodium and tea polyphenols on its antioxidation were evaluated by single factor experiment. Then the optimum formula of composite antioxidants was obtained by the orthogonal test. The optimum formula was phytic acid, bamboo-leaf-flavonoids, EDTA disodium and tea polyphenols with the concentration ratio of 0.14 ‰, 0.09 ‰, 0.029 ‰ and 0.06 ‰, respectively. Using this combination of antioxidants to replace SO2 in wine fermentation, physicochemical properties of kiwi wine did not change much, but sensory score of kiwi wine was increased. Based on the optimal process, the final products of kiwi wine was bright yellow, transparent with harmonious taste of fruit and wine flavor.