乳酸链球菌素（Nisin）对蓝莓果酒前期发酵质量的影响

Effect of nisin on early fermentation quality of blueberry wine

以酒精度为指标,研究了酵母接种量(A)、SO2添加量(B)、pH起始值(C)和Nisin添加量(D)对蓝莓果酒前期发酵质量的影响。结果表明:影响蓝莓发酵果酒酒精度的重要因子依次为D>A>B>C,A和D因子对蓝莓果酒酒精度均有极显著(P<0.01)的影响,发酵蓝莓酒酒精度随着Nisin加入量的增大呈极显著地增大(P<0.01)。Nisin添加量是影响果酒酒精度的决策因子,添加SO2不构成果酒酒精度波动的限制因子。最佳工艺组合为,酵母接种量0.12%,添加50mg/kgSO2,起始pH为3.20,添加0.10%Nisin,发酵7d后酒精度为4.03%,可溶性固形物含量下降28.4%。

The effects of yeast inoculation (A), sulfur dioxide (B), initial pH value (C) and Nisin addition (D) on the early fermentation quality of blueberry wine during early fermentation were studied. The results showed that the order of importance of the factors affecting the alcoholicity of blueberry fermented wine was D > A > B > C, A and D had significant effects on the alcoholicity of blueberry wine (P < 0.01). The alcoholicity of fermented blueberry wine increased significantly with the increase of Nisin content (P < 0.01). The amount of Nisin addition was the decisive factor affecting the alcoholicity of fruit wine, and the addition of sulfur dioxide did not constitute the limiting factor for the fluctuation of alcoholicity of fruit wine. The optimum technological combination was inoculation 0.12% yeast, 50 mg/kg sulfur dioxide and 0.10% Nisin, initial pH 3.20, could achieve 4.03% alcohol content and 28.4% decline of soluble solids content after 7 days of fermentation.