木纳格葡萄沙枣复合果酒发酵工艺优化及抗氧化活性分析

Optimization of fermentation conditions of Munage grape-Elaeagnus angustifolia compound fruit wine and the antioxidant activity analysis

该试验以木纳格葡萄和沙枣(Elaeagnus angustifolia)为原料制备木纳格葡萄沙枣复合果酒,通过单因素和正交试验对复合果酒的发酵工艺进行优化,并对复合果酒抗氧化活性进行分析。结果表明,木纳格葡萄沙枣复合果酒的最佳发酵工艺为初始糖度24°Bx,酵母接种量0.4%,发酵时间7 d,发酵温度24℃,在此条件下发酵制得的木纳格葡萄沙枣复合果酒呈橙黄色,酒体清亮,果香浓郁,酒香醇厚,酒精度为10.3%vol,感官评分为85.2分。发酵后的复合果酒2,2'-联氮-双(3-乙基-苯并噻唑-6-磺酸)(ABTS+)、1,1-二苯基-2-三硝基苯肼(DPPH)、羟基自由基清除能力较发酵前均提高,总酚、总黄酮、黄烷-3-醇含量均显著提高(P<0.05),表明木纳格葡萄沙枣复合果酒具有一定的抗氧化活性。

The fermentation process of a compound fruit wine was optimized by single factor and orthogonal experiments using Munage grape and Elaeagnus angustifolia as raw materials, and the antioxidant activity of the Munage grape- E.angustifoliacompound fruit wine was analyzed. The resultsshowed that the optimal fermentation process of the wine was initial sugar content 24 °Bx, yeast inoculum0.4%, fermentation time 7 d, and temperature24 ℃, under the condition, the wine appeared yellow, with a clear body, rich fruit aroma, and mellow aroma, and the alcohol content was10.3%vol, and the sensory score was 85.2 points. The scavenging ability of 2,2'-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS^(+)), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radical of the wine after fermentation were improved, and the total phenlos, botal flavonoids, andflavan-3-ol contents were significantly increased ( p<0.05). The results indicated that the Munage grape-E.angustifolia compound fruit wine had certainantioxidant activity.