摘要
该研究以新疆小白杏为原料发酵制备小白杏果酒,监测小白杏果酒发酵过程中理化指标的动态变化规律并进行相关性分析。利用Logistic模型、SGompertz模型、DoseResp模型和Boltzmann模型对其发酵动力学进行非线性拟合。结果表明,小白杏果酒酒精度为11.7%vol,酵母菌活菌数为10.38×10^(7)CFU/m L,总糖含量为3.98 g/L,p H为3.89,可滴定酸含量为8.5 g/L。果酒中主要含有奎宁酸、苹果酸、柠檬酸等有机酸,含量分别为1.29 g/L、2.95 g/L、4.13 g/L。相关性分析表明,酵母菌活菌数与总糖和苹果酸呈极显著负相关(P<0.01);总糖与酒精度呈高度显著负相关(P<0.001),与苹果酸呈极显著正相关(P<0.01);酒精度与酒石酸呈极显著正相关(P<0.01)。发酵动力学分析表明拟合酵母菌活菌数、总糖含量和酒精度变化的最佳模型分别为DoseResp模型、Boltzmann模型和Logistic模型,相关系数R2均>0.99,模型预测值与试验值误差均≤25%,说明模型能够科学准确的模拟小白杏果酒发酵过程中各项关键指标的变化。该试验结果可为小白杏果酒的酿造提供一定的数据支撑。
The small white apricot wine was prepared using Xinjiang small white apricot as the raw material.The dynamic changes of physicochemical indicators during the fermentation process of the small white apricot wine were monitored and a correlation analysis was conducted.Nonlinear fitting of its fermentation kinetics was carried out using the Logistic model,the SGompertz model,the DoseResp model and the Boltzmann model.The results showed that the alcohol content of the small white apricot wine was 11.7%vol,the viable yeast count was 10.38×10^(7) CFU/ml,the total sugar content was 3.98 g/L,the pH was 3.89,and the titratable acid content was 8.5 g/L.The fruit wine mainly contained quinic acid,malic acid,and citric acid,with contents of 1.29 g/L,2.95 g/L,and 4.13 g/L,respectively.The correlation analysis showed that the viable yeast count was extremely significantly negatively correlated with total sugar and malic acid(P<0.01),total sugar was highly extremely significantly negatively correlated with alcohol content(P<0.001)and extremely significantly positively correlated with malic acid(P<0.01),alcohol content was extremely significantly positively correlated with tartaric acid(P<0.01).The fermentation kinetics analysis indicated that the optimal models for fitting the changes in viable yeast count,total sugar content,and alcohol content were the DoseResp model,Boltzmann model,and Logistic model,respectively.The correlation coefficients R2 were all>0.99,and the error between the predicted values and the experimental values was≤25%,indicating that the models could scientifically and accurately simulate the changes of key indicators during the fermentation process of the small white apricot wine.The experimental results could provide certain data support for the brewing of small white apricot wine.
作者
濮希蕾
房丹丹
马易罡
司旭鹏
方贵平
裴龙英
PU Xilei;FANG Dandan;MA Yigang;SI Xupeng;FANG Guiping;PEI Longying(Center for Experimental Instruction in Food Safety and Nutrition,Xinjiang Institute of Technology,Akesu 843100,China;Key Laboratory for Quality Testing of Musalais,Xinjiang Institute of Technology,Akesu 843100,China)
出处
《中国酿造》
北大核心
2025年第12期218-224,共7页
China Brewing
基金
新疆理工学院校级一般项目(ZY202404)
新疆理工学院校级团队项目(ZT202101)。
关键词
小白杏果酒
有机酸
发酵动力学
理化指标
相关性分析
small white apricot wine
organic acidity
kinetics of fermentation
physical and chemical indicators
correlation analysis
