银杏大麦酒的酿造工艺及品质分析

Brewing process and quality analysis of ginkgo-barley wine

以银杏果和大麦为原料,研究银杏大麦酒的酿造工艺,通过比较不同品牌酵母产酒精能力的大小选择广西丹宝利酵母作为银杏大麦酒的发酵菌。研究了不同的酵母菌接种量、发酵温度、初始pH值、初始糖度对银杏大麦酒酒精含量的影响;在此基础上进行了4因素3水平银杏大麦酒发酵工艺条件的响应面试验优化。结果表明,银杏大麦酒发酵的最佳工艺条件为:初始糖度22.80°Bx、接种量0.24%、初始pH值3.70、发酵温度27.0℃。在此优化条件下,银杏大麦酒的酒精度为11.46%vol,测定其在最佳酿造过程中总酸、总酚、总黄酮含量及抗氧化性能力。结果表明,银杏大麦酒中总酸、总酚以及总黄酮含量最高分别为121 mg/100 m L、0.34 mg/m L、1.6 mg/m L,且具有良好的抗氧化活性。

Using ginkgo and barley as raw materials,the brewing process of ginkgo-barley wine was studied.By comparing the alcohol-producing ability of different brands of yeast,Danbaoli yeast was selected as the fermenting starter of ginkgo-barley wine.The effects of different yeast inoculum,fermentation temperature,initial pH value and initial sugar content on the alcohol content of ginkgo-barley barley wine were studied.On this basis,the fermentation conditions of ginkgo-barley barley wine were optimized by four factors and three levels response surface methodology.The results showed that the optimum conditions for the fermentation of ginkgo-barley wine were initial sugar content 22.80°Bx,inoculum 0.24%,initial pH value 3.70,fermentation temperature 27.0℃.Under the optimal conditions,the alcohol content of the wine was 11.46%vol,and total acid,total phenols,total flavonoids content and antioxidant capacity were determined during the optimal brewing process.The results showed that the maxmum contents of total acid,total phenol and total flavonoid in ginkgo-barley wine were 121 mg/100 ml,0.34 mg/ml,1.6 mg/ml,respectively,and the wine had good antioxidant activity.