桑果酒生产过程中花色苷的变化规律

The Change of Anthocyanin in the Production of Mulberry Wine

为了探明桑椹酒酿造过程中花色苷的变化规律,试验测定了桑果酒生产过程中发酵液中花色苷的含量。结果表明,主发酵前2 d,发酵液中花色苷含量显著增加,之后则逐渐减少;花色苷含量在其主发酵、后发酵和降酸阶段分别降低了89.8, 95.63和38.89 mg·L^(-1);在陈酿阶段室温未避光、室温避光和低温避光条件下分别降低了165.49,93.39和35.37 mg·L^(-1)。试验初步探明原料中花色苷的保留度以及生产各阶段花色苷含量的变化规律,为提高桑果酒酿造工艺提供参考。

In order to find out the change law of anthocyanin during the brewing process of mulberry wine,the content of anthocyanin in the fermentation broth during the production of mulberry wine was determined.The results show that the content of anthocyanin in the fermentation broth increases significantly at the second day of the main fermentation,and then decreases gradually.Anthocyanin content is decreased by 89.8,95.63 and 38.89 mg·L-1 in the main fermentation,post-fermentation and acid-reduction stages,respectively;In the aging stage,the contents are reduced by 165.49,93.39 and 35.37 mg·L-1,respectively,at not protected from light at room temperature,avoid light at room temperature,and avoid light at low temperature.This study initially explores the degree of anthocyanin retention in raw materials and the changing rules of anthocyanin content at various stages of production,and provides references for improving the mulberry wine brewing process.