摘要
该研究以新鲜山楂为原料,比较不同马克思克鲁维酵母(Kluyveromyces marxianus)菌株与安琪葡萄酒-果酒专用酵母酿造低醇山楂酒的品质差异,通过单因素试验结合响应面法优化低果胶山楂汁制备工艺。以安琪葡萄酒-果酒专用酵母作为对照,选用4株马克思克鲁维酵母(编号分别为1572、1953、30125、33373)酿造低醇山楂酒,并评价不同菌株对低醇山楂酒品质的影响。结果表明,最佳低果胶山楂汁制备工艺为浸提温度87℃、浸提时间17 min、山楂浆与食用酒精体积比1.0∶2.7。在此优化制备工艺条件下,山楂汁果胶含量为0.005 g/kg。4株马克思克鲁维酵母酿造的低醇山楂酒中均无甲醇检出,酒精度为2.63%vol~2.73%vol,总酸含量为13.10~13.48 g/L,总糖含量为2.05~2.15 g/L,其中菌株1572酿造的山楂酒色度、色调、L^(*)值、a^(*)值、b^(*)值分别为0.148、1.94、75.14、28.77、15.34;酒体颜色偏深红;感官评分、总酯、总酚及总黄酮含量分别为7.70分、2.12 g/L、5.11 g没食子酸当量(GAE)/L、9.06 g芦丁当量(RE)/L。综上,马克思克鲁维酵母1572具有制备低醇山楂酒应用潜力。
The quality differences of low-alcohol hawthorn wine brewed by different strains of Kluyveromyces marxianus and Angel wine-fruit wine-specific yeast were compared using fresh hawthorn as raw material.The preparation process of low-pectin hawthorn juice was optimized through single-factor experiments combined with response surface methodology.Using Angel wine-fruit wine-specific yeast as the control,four strains of K.marxianus(numbered as 1572,1953,30125,and 33373)were selected to brew low-alcohol hawthorn wine,and the effect of different strains on the quality of the wine was evaluated.The results showed that the optimal preparation conditions for low-pectin hawthorn juice were as follows:extraction temperature 87℃,time 17 min,and volume ratio of hawthorn pulp and edible alcohol 1.0∶2.7.Under these optimal preparation conditions,the pectin content of the hawthorn juice was 0.005 g/kg.No methanol was detected in the low-alcohol hawthorn wines fermented by the four strains of K.marxianus.The alcohol content,total acid and total sugar contents were 2.63%vol-2.73%vol,13.10-13.48 g/L and 2.05-2.15 g/L,respectively.The chroma,hue,L^(*)value,a^(*)value and b^(*)value of the hawthorn wine brewed by strain 1572 were 0.148,1.94,75.14,28.77 and 15.34,respectively.The wine had deep red color.The sensory score,total ester,total phenol and total flavonoid contents were 7.70 points,2.12 g/L,5.11 g gallic acid equivalent(GAE)/L and 9.06 g rutin equivalent(RE)/L,respectively.In summary,K.marxianus strain 1572 had the potential for preparation of low-alcohol hawthorn wine.
作者
樊杰
王燕
韩慧娟
严虎
戴家骏
常学东
邹静
FAN Jie;WANG Yan;HAN Huijuan;YAN Hu;DAI Jiajun;CHANG Xuedong;ZOU Jing(College of Food Science and Technology,Hebei Normal University of Science&Technology,Qinhuangdao 066000,China;Institute of Forestry and Pomology,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)
出处
《中国酿造》
北大核心
2025年第12期195-202,共8页
China Brewing
基金
国家重点研发计划项目(2023YFD1600800)。
关键词
低醇山楂酒
低果胶山楂汁
制备工艺优化
马克思克鲁维酵母
low-alcohol hawthorn wine
low-pectin hawthorn juice
preparation process optimization
Kluyveromyces marxianus
