大果山楂-甘蔗复合果酒澄清剂的筛选与优化

Screening and Optimization of Clarifying Agents for Mixture Fermentation Fruit Wine of Crataegus and Sugarcane

采用澄清剂法对大果山楂-甘蔗复合果酒进行澄清处理。在单因素基础上,选择聚乙烯吡咯烷酮(PVPP)、壳聚糖、皂土3种澄清剂进行复配优化,以澄清剂用量为变量因素,果酒透光率为响应值,采用响应面优化得出最佳复配比,并确定最佳复合澄清剂澄清时间。结果表明,澄清剂最佳复配配方为皂土1.20 g/L、壳聚糖0.34 g/L、PVPP 0.06 g/L, 25℃澄清9~12 h,复合果酒的透光率最高可达90.6%±0.8%,复合澄清剂澄清效果和效率优于单一澄清剂。选用复合澄清剂澄清对果酒的抗氧化活性影响不大,澄清后果酒的DPPH自由基清除率略有提高,总还原能力略有下降。

The mixture fermentation fruit wine of crataegus and sugarcane was treated with diferent clarifying agents.On the basis of single-factor experiment,polyvinylpyrrolidone(PVPP),chitosan and bentonite were selected for matrix prescription optimization experiment by using light transmittance as the evaluation indexes of clarification effect.The optimal matrix prescription was obtained by the response surface optimization and the optimal clarification time was determined.The results showed that the optimum clarification condition was addition of 1.20 g/L bentonite,0.34 g/L chitosan and 0.06 g/L bentonite,temperature of 25 ℃,and clarification time of 9.0-12 h.Under this condition,the wine with high light transmittance of 90.6%±0.8% was obtained.The clarification efect and efficiency of the mixed clarifying agents were better than that of the single clarifying agents.The clarification of mixed clarifying agents had little efect on the antioxidant activity of fruit wine.The DPPH free radical scavenging rate of the clarified wine slightly increased,and the total reducing ability slightly decreased.