蓝靛果酒化学降酸工艺及对花色苷组成的影响

Chemical Deacidification Technology of Blue Honeysuckle Wine and Its Effect on Anthocyanin Composition

将蓝靛果进行发酵所得的蓝靛果酒酸度较高,口感较差,需要增加降酸工艺加以改善。本试验选用降酸效果明显、成本低的6种化学降酸剂对蓝靛果酒进行降酸处理,并采用液质联用技术对降酸前后蓝靛果酒中花色苷含量及组成的变化进行了研究。结果显示,碳酸钠降酸效果最佳,其次为碳酸钙,复合降酸剂的最佳组合为2 g/L碳酸钙和3 g/L碳酸钠,在此条件下,蓝靛果酒可以降至7~9 g/L,并提高了果酒中有机钙的含量,且得到较好的感官品质。HPLC-MS/MS测定结果表明降酸前后的果酒样品中花色苷种类没有变化,降酸后的总峰面积降低了19.92%,且各个花色苷的峰面积均发生了变化。其中,矢车菊素-3,5-二己糖苷和芍药素-3,5-二己糖苷的含量所上升,特别是芍药素-3,5-二己糖苷的峰面积是降酸前的10.42倍,其余6种花色苷峰面积均发生了降低。

The blue honeysuckle wine obtained by fermentation has high acidity and poor taste, which needs to be improved by increasing the acid-reducing process. In this experiment, six kinds of chemical acid-reducing agents with obvious acid-reducing effect and low cost were used to reduce the acidity of blue honeysuckle wine, and the changes of anthocyanin content and composition in blueberry wine before and after acid-reducing were studied by liquid-mass spectrometry. The results showed that the best acid-reducing effect was found in sodium carbonate, followed by calcium carbonate. The best combination of composite acid-reducing agent was 2 g/L calcium carbonate and 3 g/L sodium carbonate. Under this condition, the blueberry wine could be reduced to 7-9 g /L, and increase the content of organic calcium in fruit wine, and get a better sensory quality. The results of HPLC-MS/MS showed that the anthocyanin species in the wine samples before and after acid reduction did not change, the total peak area after acid reduction was reduced by 19.92%, and the peak area of each anthocyanin was changed. Among them, the content of cyanidin-3,5-dihexanol glycoside and peonidin-3,5-dihexanol glycoside increased, especially the peak area of peonidin-3,5-dihexanol glycoside was 10.42-fold that before acid reduction, and peak areas of the rest anthocyanins all decreased.