香蕉果酒发酵过程中主要成分变化规律的研究

Change Rules of Major Components in Banana Wine Fermentation

以香蕉为原料,采用低温发酵的方法酿造香蕉果酒,对香蕉果酒发酵过程中的糖度、还原糖、pH值、总糖、黄酮、多酚等主要成分进行跟踪测定。结果表明:发酵液中的糖度、还原糖随着酒精度的升高而降低;在还原糖下降速度最快时,pH值也达到最小值4.2;总糖含量在发酵的第2天开始逐渐下降;在香蕉果酒发酵期间,总黄酮含量变化幅度较小;总多酚含量整体呈现先下降后上升并在后期趋于稳定的趋势;氨基酸含量均呈下降趋势;有机酸中苹果酸、柠檬酸、乳酸含量较高,变化较明显。

Banana wine was brewed by low temperature fermentation with banana as raw material.The alcoholicity,residual sugar,reducing sugar,absorbance,pH value,total sugars,flavonoids and polyphenols in the process of banana wine fermentation were determined.The results showed that and the longer the fermentation time,the higher the alcoholicity of banana wine,the lower the residual sugar and reducing sugar with the increase of alcoholicity;when the reducing sugar declined fastest,the pH value reached the minimum value of 4.2;and the content of total sugars began to decrease on the 2nd day of fermentation.The content of total flavonoids changed little during the main fermentation period,and the total polyphenol content decreased first,then increased to a stable trend in the later period.The content of amino acid showed a downward trend.The content of malic acid,citric acid and lactic acid in organic acid was higher,and the change was more obvious.