不同发酵条件对小台农芒果酒中的Vc含量及风味的影响

Effects of Different Fermentation Conditions on Vitamin C Content and Flavor of Xiaotainong Mango Wine

为了研究不同发酵条件对小台农芒果酒中的Vc含量和风味的影响,以海南小台农芒果为主要原料,以不同梯度的果胶酶、酵母添加量和发酵时间为单因素实验,测定Vc、总糖、滴定酸、可溶性固形物等指标,在此基础上进行L33正交实验,确定最佳酿造工艺。结果筛选出两种工艺,一种工艺为果胶酶添加量为0.15%,酵母添加量为0.20 g/L,发酵时间为7 d,此工艺下酿造的小台农芒果酒总体评分最高为85分,Vc为33.89 mg/100 g,具有浓郁的芒果香气,酒体结构感强,酒香与果香融合较好,余味较长;另一种工艺为果胶酶添加量0.20%,酵母添加量0.20 g/L,发酵时间8 d,在此工艺下芒果酒最终评分为74,Vc含量为37.27 mg/100 g,但其酒精度较高,酒体较淡薄,结构感不强,后味略苦。因此,从风味上考虑,则优选第一种工艺为佳,果胶酶添加量为0.15%、酵母添加量为0.20g/L、发酵时间为7d;从Vc含量上考虑,则第二种工艺为最佳选择,果胶酶添加量为0.2%、酵母添加量为0.20 g/L、发酵时间为8d。

In order to study the effect of different fermentation conditions on vitamin C(VC) content and flavor of the Xiaotainong Mango wine, Hainan Xiaotainong mango was selected as the main raw material.The single factor experiment was carried out with different gradients of pectinase, yeast dosage and fermentation times, and with some indicators measured, such as VC, total sugar, titrating acid and soluble solids. Afterwards the optimum brewing process was selected by orthogonal experiments L33. There were two technologies screened ultimately. One of the processes was that 0.15% pectinase content, 0.20 g/L yeast content and 7d of fermentation time were measured respectively. Xiaonong mango wine under the conditions of this process obtained the maximum score 85 and 33.89 mg/100 g vitamin C, with intense mango aroma, strong sense of structure, better integration of wine and fruit flavour, and long aftertaste. However, conditions of another craft included 0.20% pectinase content, 0.20 g/L yeast content, and 8 d fermentation time, respectively. Under this process, the final score of mango wine was 74 with the highest content of vitamin C, 37.27 mg/100 g. However, the wine produced higher alcohol, weaker body, not stronger enough sense of structure with slightly bitter taste. Therefore, the first process was preferred if the flavor was a priority, and the second process will be the best choice taking into consideration the content of Vc.