响应面法优化富含γ-氨基丁酸葡萄酒酿造工艺的研究

On Optimization ofγ-Aminobutyric Acid-Rich Wine Brewing Process by Response Surface Methodology

目的:为生产营养价值高的新型优质葡萄酒。方法:本研究以完成酒精发酵的葡萄酒为研究对象,基于乳酸菌发酵富集γ-氨基丁酸技术,采用响应面方法,以γ-氨基丁酸的含量为指标,研究富含γ-氨基丁酸葡萄酒的酿造工艺,确定最佳后发酵条件。结果:富含γ-氨基丁酸葡萄酒的最佳后发酵工艺参数为供氧情况(装瓶量)426 mL、乳酸菌接种量3.1%(v/v)、初始pH 5.37、后发酵时间7 d。结论:采用最佳工艺酿造的葡萄酒γ-氨基丁酸的含量可达1063.49±18.36 mg/L,酒度为10.8±0.6%vol,感官评分为85.7±1.3分,酒体色泽鲜亮,呈桃红色,透明清澈无杂物悬浮,具有典型的葡萄酒香气和口感。

The objective is to produce new quality wine with high nutritional value.In this study,the wine with completed alcoholic fer⁃mentation was used as the main research object,and study the brewing process ofγ-aminobutyric acid-enriched wine based on the technology ofγ-aminobutyric acid enrichment by lactic acid bacteria fermentation,and the content ofγ-aminobutyric acid was used as the index to determine the optimal post-fermentation conditions.The results showed that the optimal post-fermentation parameters of gamma-aminobutyric acid rich wine were oxygen supply(bottling amount)426 mL,lactic acid bacteria inoculation amount 3.1%(v/v),initial pH 5.37,post-fermentation time 7 d.Conclusions:The content ofγ-aminobutyric acid of the wine brewed with the best tech⁃nology can reach 1063.49±18.36 mg/L,the wine degree was 10.8±0.6%vol,the sensory score was 85.7±1.3 points.The wine body is bright,peach color,transparent and clear without debris suspension,with typical wine aroma and taste,and high nutritional value.