发酵条件对高山葡萄石斛酒品质的影响研究

Study on the influence of fermentation conditions on the quality of alpine grape Dendrobium wine

中文关键词:  高山葡萄  金钗石斛  石斛多糖  酿造工艺

英文关键词:alpine grape  Dendrobium nobile  Dendrobium polysaccharide  brewing technology

中文摘要:

      目的 分析发酵条件对高山葡萄石斛酒品质的影响。方法 以四川地区金钗石斛和高山葡萄为主要研究对象, 以酒精度、石斛多糖含量和感官得分为评价指标, 通过单因素实验筛选影响发酵高山葡萄石斛酒品质的因素和水平, 利用正交实验优化获得最佳发酵条件。结果 在石斛汁与葡萄汁体积比0.4:0.6、果酒酵母接种量0.4 g/L、发酵温度30℃条件下发酵6 d所酿造的高山葡萄石斛酒酒精度为9.01 %Vol, 石斛多糖浓度为5.33%, 感官得分84.68分。结论 在此发酵条件下制得的高山葡萄石斛酒澄清透明, 具有葡萄和石斛特有的香气, 滋味纯正、酒体饱满, 具有极佳的感官体验。本研究可为金钗石斛、高山葡萄等特色农产品的开发和加工转化提供一定参考。

英文摘要:

      Objective To analyze the influence of fermentation conditions on the quality of alpine grape wine. Methods In this study, Dendrobium nobile and alpine grape from Sichuan were used as the main objects, and the alcohol content, polysaccharide content and sensory score of dendrobium were used as evaluation indexes, the factors and levels affecting the brewing of Alpine grape Dendrobium wine were screened through single factor test, and the best brewing process conditions were optimized by orthogonal test. Results The volume ratio of Dendrobium juice to grape juice was 0.4:0.6, the inoculation amount of fruit wine yeast was 0.4 g/L, and the fermentation temperature was 30℃ for 6 days. The precision of Alpine grape Dendrobium wine was 9.01 %vol, containing 5.33% Dendrobium polysaccharide, the sensory score was 84.68 points. Conclusion Under the fermentation conditions, the wine is clear and transparent, with the unique aroma of grape and Dendrobium, the taste is pure and full body, with excellent sensory experience. This study can provide some reference for the development, processing and transformation of characteristic agricultural products such as Dendrobium nobile and alpine grape.