摘要
研究荔枝酒发酵过程中2,3-二氢-3,5-二羟基-6-甲基-4(H)-吡喃-4-酮(DDMP)生成的适宜条件,探明后期热处理及陈酿时间对DDMP生成的影响。结果表明,酿酒酵母(Saccharomyces cerevisiae)DV10最有利于DDMP的生成。发酵温度对DDMP的生成几乎没有影响,从荔枝酒的口感及品质上考虑,采用20℃的温度是较为适宜的发酵条件。响应面试验结果表明,适宜DDMP制备的条件为起始pH 4.2,发酵时间12 d,陈酿时间48 d。在此优化条件下得到的DDMP相对含量为0.15%。建议对荔枝酒进行热加速陈酿,进一步提高其功能品质。
The suitable brewing conditions of2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one(DDMP)production during lychee wine fermentation and the effect of heat treatment and aging time on DDMP production at later period were investigated in this study.The results showed that Saccharomyces cerevisiae DV10was most beneficial to the production of DDMP.The fermentation temperature had little effect on the DDMP production.Considering the taste and quality of lychee wine,temperature of20℃was a more suitable fermentation condition.The results of response surface experiments further indicated that the conditions for DDMP production were initial pH4.2,fermentation time12d,aging time48d,and the relative content of DDMP under this condition was0.15%.It was suggested that accelerating the aging of lychee wine by heat could further improve its functional quality.
作者
王桢昌
何荣荣
钟秋平
WANG Zhenchang;HE Rongrong;ZHONG Qiuping(College of Food Science and Technology, Hainan University, Haikou 570228, China)
出处
《中国酿造》
CAS
北大核心
2018年第12期61-65,共5页
China Brewing
基金
海南省自然科学基金资助项目(No.317013)
