冷冻桑葚果酒发酵过程中理化性质、抗氧化活性及香气物质形成变化分析

Analysis of Physicochemical Properties,Antioxidant Activity and Aroma Formation of Frozen Mulberry Wine During Fermentation

以–18℃冷冻后的桑葚为果酒发酵原料,使用桑葚提取汁液通过响应面优化果酒发酵工艺,得到最佳酒精含量的桑葚果酒。分析发酵过程中主要理化指标的变化及发酵前后的抗氧化活性的变化,探究发酵过程中的果酒发酵的状态和特性以及果酒中香气物质的成分。结果表明,将冷冻后的桑葚解冻酶解出汁,利用全果汁发酵,在果汁初始糖度为25°Brix、酵母菌添加量为2%、发酵温度为27℃、发酵时间为12 d时,得到的桑葚果酒酒精度为10.25%vol;研究发现发酵过程中总糖的含量急剧下降,果酒中的总酸含量升高,总酚含量的保存率为58%;果酒的DPPH自由基清除率和ABTS自由基清除能力较高,同时也保留了较高的总还原能力,同时发现抗氧化活性的变化与总酚含量的变化相互关联;果酒中香气成分十分丰富。

Frozen mulberry was used as raw material for fruit wine fermentation,different thawing methods were applied to determine the thawing method to minimize the damage of mulberry components,the enzymatic hydrolysis process of mulberry was optimized by response surface.Mulberry hydrolysate was used to optimize the fermentation process of fruit wine by response surface,the best alcohol content of mulberry fruit wine was obtained.The changes of main physical and chemical indexes and antioxidant activity before and after fermentation were analyzed to explore the fermentation status and characteristics of fruit wine and the composition of aroma substances in fruit wine during fermentation.The results showed that the frozen mulberries was defrosted and enzymolized into juice,whole fruit juice was fermented to obtain mulberry wine with 10.25% vol at initial sugar content of juice 25 °Brix,2% yeast,fermentation temperature 27 ℃ and fermentation time 12 d.The total sugar content of wine decreased sharply during fermentation,the total acid content increased,the retention rate of total phenol content was 58%.The antioxidant activity of fruit wine was higher,and its change was correlated with the change of total phenol content.The aroma of fruit wine is very rich.