CRITIC权重法优化肉苁蓉葡萄酒酿造工艺研究

Optimization of brewing process of Cistanche deserticola wine by CRITIC method

为了研究肉苁蓉添加量、酵母添加量、二氧化硫添加量和发酵时间对肉苁蓉葡萄酒品质的影响,文章采用正交试验设计方法,利用CRITIC权重和柔顺指数法确定各品质指标相关性和权重系数,并结合正交试验结果优化发酵工艺参数,获取最佳保健功能肉苁蓉葡萄酒工艺。结果表明,肉苁蓉葡萄酒品质综合评分最高的工艺如下:肉苁蓉添加量为5 g/kg,酵母添加量为50 mg/kg,二氧化硫添加量为70 mg/L,发酵时间为8 d,与以柔顺指数为指标的正交试验结果一致。在该条件下,所酿制的肉苁蓉葡萄酒酒精度为15.8%,还原糖质量浓度为2.7 g/L,总酸质量浓度为6.2 g/L,维生素C质量浓度为0.021 g/L,花色苷质量浓度为414.0 mg/L,单宁质量浓度为179.5 mg/L;得到的肉苁蓉葡萄酒浸提了肉苁蓉中的功能性成分,其酒香味和果香味协调纯正,酒体清澈,呈现深宝石红色,风格独特;总二氧化硫质量浓度为0.010 g/L,菌落总数范围及致病菌检测要求符合国家标准要求,且没有对感官风味产生不利影响。

In order to study the effects of Cistanche deserticola,yeast,sulfur dioxide and fermentation time on the quality of Cistanche deserticola wine,the orthogonal design method was adopted,and the CRITIC weighted evaluation and compliance index were used to determine the correlation and weight coefficient of each quality index,and combined with the results of orthogonal test,the fermentation process parameters were optimized to obtain the best health function of Cistanche deserticola wine making process.The results showed that the brewing process with the highest comprehensive quality score of Cistanche deserticola wine was as follows:5 g/kg of Cistanche deserticola,50 mg/kg of yeast,70 mg/L of sulfur dioxide and eight days of fermentation,which was consistent with the result of compliance index.Under these conditions,the wine alcohol content was 15.8%,reducing sugar content was 2.7 g/L,total acid content was 6.2 g/L,vitamin C content was 0.021 g/L,anthocyanin content was 414.0 mg/L,tannin content was 179.5 mg/L.The wine extracted the functional ingredients of Cistanche deserticola,and the bouquet and fruit aroma were elegant and pure,wine body was clear,deep ruby red.Total sulfur dioxide content was 0.010 g/L,the range of the total number of colonies and the detection of pathogenic bacteria meet the requirements of national standards,and there is no adverse effect on the sensory quality.