野樱莓果酒酿造工艺优化及抗氧化活性分析

Optimization of Brewing Technology and Antioxidant Activity of Wild Cherry Berry Wine

为评价果酒的抗氧化活性,以野樱莓为原料,利用甘蔗汁为发酵糖酿造果酒,通过单因素试验及正交优化试验,确定野樱莓果酒的最佳发酵工艺,同时测定其DPPH自由基清除率和总还原能力。结果表明:在pH 4.0、初始甘蔗汁糖度26.0°Bx、发酵时间9 d条件下,最佳酿造工艺为野樱莓添加量28 g、酵母添加量1%、发酵温度28℃。在此优化工艺条件下,得到的果酒酒体呈浅紫色,澄清透亮,酒香浓郁,酒精度为17.5%vol,总黄酮含量为1.86 mg/mL,总酚含量为109.79 mg/L,还原糖含量为3.21 g/L,总酸含量为5.4 g/L。抗氧化能力测定结果表明,DPPH自由基清除率和总还原能力分别可达91.76%和0.893 4,表明野樱莓果酒具有较好的抗氧化活性。

To evaluate the antioxidant activity of the fruit wine,fruit wine was brewed using wild cherry berry as raw materials and sugarcane juice as fermentation sugar.The optimal fermentation technology condition was determined by single factor experiments and orthogonal experiments,and the scavenging ability of DPPH free radical clearance rate and total reduction capacity was determined.The results showed that under the pH 4.0,initial sugar content 26.0 °Bx and fermentation time 9 d,the optimal fermentation technology condition was the addition amount of wild cherry berry 28 g,the addition amount of yeast 1%,and the fermentation temperature 28 ℃.Under this condition,the fruit wine obtained was clear and bright with strong aroma.The alcohol content was 17.5%vol,the total fiavone content was 1.86 mg/mL,the total phenol content was 109.79 mg/L,the reducing sugar content was 3.21 g/L,and the total acid content was 5.4 g/L.The results of antioxidant capacity test showed that DPPH free radical clearance rate and total reducing capacity reached 91.76% and 0.893 4,indicating that the wild cherry berry wine had good antioxidant activity.