桑椹酒发酵关键技术研究

Research on the Key Technology of Mulberry Wine Fermentation

[目的]通过对桑椹酒发酵专用酵母的筛选和多酚氧化酶钝化2项关键技术进行研究,为桑椹酒稳定发酵工艺的建立提供技术支持。[方法]分别对桑椹及桑园土壤中的酵母进行富集、培养与筛选,考察了pH、温度对桑椹多酚氧化酶活性的影响。[结果]获得2株桑椹酒发酵专用菌株,一株来自桑椹发酵汁,一株来自桑园土壤;在pH 3.0~7.0时,多酚氧化酶活性随pH的增大而升高,在pH为7.0时相对活性达到最大,之后随pH的增大其活性又逐渐减小。在pH低于5.0的环境中,酶活性会低于40%;在温度为40℃时活性达到最大,80℃时活力丧失。[结论]在pH低于5.0的条件下,将桑椹汁在70℃加热20 min或在80℃加热5 min,即可达到使桑椹多酚氧化酶的活性钝化失活的目的。

[ Objective ] Two key techniques of mulberry wine fermentation that bacterial strain selected and polyphenol oxidase inactivated were studied, in order to provide technical support for the establishment of stable fermentation technology of mulberry wine. [ Method] The yeast were enriched, cultured and selected from mulberry and mulberry field. The effects of pH and temperature on the activity of polyphenol oxidase were studied. [ Result] 2 kinds of mulberry wine fermentation special yeast were obtained. The two yeast were isolated from mulberry juice and mulberry field. The polyphenol oxidase activity increased with the increase of pH from 3.0 to 7.0. And the relative activity reached the maximum at pH 7.0. The activity decreased gradually with the increase of the pH. When pH was less than 5.0, the enzyme activity was less than 40%. The activity reached the maximum at 40℃, and will be lost at 80 ℃. [ Conclusion] Polyphenol oxidase could be inactivated under the condition of the mulberry juice heated at 70 ℃ for 20 min or 80℃ for 5 min in less than pH 5.0. So as to protect the stability of the anthocyanins and polyphenols in the brewing process.