富含黄酮的桑果酒发酵工艺优化研究

Optimization of Fermentation Process for Flavonoid-Rich Mulberry Wine

以"蜀椹1号"成熟果实为原料,通过单因素试验研究了酵母、发酵时间、发酵温度、含糖量、酵母添加量和初始pH对发酵后桑果酒黄酮类化合物含量的影响;进一步通过正交试验对发酵温度、酵母添加量和初始pH进行优化,结果表明影响桑果酒中黄酮类化合物含量的主次顺序为初始pH>发酵温度>酵母添加量,最佳的发酵条件为酵母France-K_1、发酵时间6 d,含糖量200 g/L,发酵温度22℃、酵母添加量0.2 g/L、发酵初始pH 4,此条件下桑果酒中黄酮类化合物含量为4.03 g/L。为开发功能性桑果酒提供了理论依据和技术参考。

Study the effects of yeast, fermentation time, fermentation temperature, sugar addition, yeast inoculation size and initial pH on flavonoids content of mulberry wine after fermentation by single factor tests, ripe fruit of ＂Shushen No.1＂ mulberry varieties as materials; Furtherly fermentation temperature, yeast addition and initial pH were optimized by orthogonal test. The results indicted that primary and secondary impact of mulberry wine in order flavonoids for initial was pH〉fermentation temperature〉yeast inoculation size, the best conditions were the yeast to ferment France-K1, fermentation time 6 d, the sugar content of 200 g/L, fermentation temperature 22℃, the amount of yeast 0.2 g/L, fermentation initial pH 4, flavonoids content of mulberry wine was 4.03 g/L under this condition. This test provided a theoretical basis and technical reference for the development of functional mulberry wine.