摘要
本文研究了荔枝果肉预贮、接种后通氧时间、主发酵温度、高含量抗坏血酸含量和多酚等对荔枝果酒氧化的影响。结果表明:(1)荔枝果肉加入30%糖和250×10-6Na2SO3并贮存-10～-20℃冷库中,再经接种发酵,与新鲜果肉酿造的果酒酒质和果酒氧化程度没有明显差别;(2)荔枝果汁接种后36h内通微氧和在10～15℃进行主发酵可降低果酒氧化程度;(3)高含量抗坏血酸和多酚有利于荔枝果酒的抗氧化作用。
In this paper, the litchi pulp after preliminary storge, with conditions of open oxygen inoculating time, main fermented temperature, high content ascorbic acid content and polyphenol ,etc. to affect the litchi fruit wine oxidizesation. The results showed： （1）The litchi pulp added with 30% sugar and 250 × 10^-6 Na2SO3 and stores - 10～- 20℃, and fermented, and there was not significant difference on oxidization degree from the fresh fruit or the litchi pulp to be stored in preliminarily. （2）it could reduce the fruit wine degree of oxidization in litchi fruit juice 36h with little oxygen inoculated and fermenation in 10～15℃ and： （3）High contents of ascorbic acid and polyphenol help resist oxidation in the litchi fruit wine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期146-149,共4页
Food Science
关键词
荔枝果酒
酿造
抗氧化
litchi wine
make
anti-oxidant
