不同枳椇原料和酵母对枳椇果酒品质的影响

Effects of Different Hovenia dulcis Raw Materials and Yeast on the Quality of Hovenia Dulcis Wine

取7种不同产地的枳椇及18株酵母相互搭配发酵,以酒精度及感官评分为主要指标,探索枳椇果酒的最佳酿造工艺。将筛选出的4个产地的枳椇和4种酵母相互搭配,组合出16种不同的发酵体系。发酵完成后对酒体进行酒精度测定及感官评分,结果表明,编号9(即贵州铜仁的枳椇与3号酵母)发酵出的枳椇酒整体品质较高,具有较高的酒精度和感官评分。同时,检测了9号枳椇果酒对二苯代苦味酰基自由基(DPPH·)、超阴离子自由基(O_(2)^(-)·)羟基自由基(·OH)的清除能力,对DPPH·、O_(2)^(-)·及·OH的清除率分别达到了88.03%,93.94%,98.31%,整体抗氧化性较好。综上,以多种枳椇原料和多种酵母进行酿造工艺的优化,为枳椇果酒的酿造工艺提供了理论依据。

In this study,7 kinds of Hovenia dulcis from different origins and 18 yeasts were matched and fermented with each other,and the alcohol content and sensory score were used as the main indicators to explore the best brewing technology of Hovenia dulcis.The 4 kinds of Hovenia dulcis from 4 producing areas and 4 kinds of yeasts were matched with each other,and 16 different fermentation systems were combined.After the fermentation was completed,the alcohol content of the wine body was measured and the sensory scores were carried out.The results showed that the Hovenia dulcis wine with No.9(ie Hovenia dulcis from Guizhou Tongren and No.3 yeast)had a higher overall quality,with higher alcohol and sensory score.Simultaneously,the scavenging ability of No.9 Hovenia dulcis citrus fruit wine on diphenyl picric acyl radicals(DPPH·)and superanion radicals(O_(2)^(-)·)hydroxyl radicals(·OH)was tested.It showed that the clearance rates of No.9 Hovenia dulcis on DPPH·,O_(2)^(-)·and·OH reached 88.03%,93.94%,98.31%,respectively,and the overall oxidation resistance was good.In summary,this study used a variety of Hovenia dulcis raw materials and a variety of yeast to optimize the brewing process,which provided a theoretical basis for the brewing process of Hovenia dulcis.