外源添加物对桑椹酒高级醇含量的影响研究

Effects of exogenous additives on the content of higher alcohols in Fructus Mori. wine

中文关键词:  外源物  桑椹酒  高级醇含量  工艺优化

英文关键词:exogenous additives  Fructus Mori. wine  higher alcohols  process optimization

中文摘要:

      目的 探究外源添加物质对桑椹酒高级醇含量的影响。方法 本研究在桑椹发酵基质中系统添加了3大类共9种单因素实验组分, 包括: 酶制剂类: 果胶酶、纤维素酶、糖化酶; 同化氮源类: 磷酸氢二铵、谷氨酸、精氨酸; 金属离子类: 氯化钙、氯化钾、氯化镁。基于Box-Benhnken中心组合设计原理, 采用响应面法优化桑椹酒添加外源物降低总高级醇含量工艺。结果 最佳外源添加物及添加量是: 纤维素酶0.22 g/L, 氯化镁21.30 mg/L, 氯化钾26.00 mg/L, 在此条件下总高级醇含量为302 mg/L, 与未添加外源物质进行发酵的情况相比, 此条件下的总高级醇的含量显著降低了8.76%。结论 本研究优化了发酵桑椹酒外源物添加工艺, 可为解决桑椹酒高级醇含量高易上头问题提供一定的理论依据。

英文摘要:

      Objective To investigate the effects of exogenous additives on the content of higher alcohols in Fructus Mori. wine. Methods This study systematically added 9 kinds of single factor experimental components from 3 major categories to the Fructus Mori. fermentation substrate, including enzyme preparations such as pectinase, cellulase and saccharifying enzyme; assimilating nitrogen sources: Diammonium dihydrogen phosphate, glutamic acid and arginine; metal ions: Calcium chloride, potassium chloride and magnesium chloride. Based on the Box-Benhnken central combination design principle, the response surface methodology was used to optimize the process of adding exogenous additives to reduce the total higher alcohol content in Fructus Mori. wine. Results The optimal exogenous additives and their amounts were: Cellulase 0.22 g/L, magnesium chloride 21.30 mg/L, potassium chloride 26.00 mg/L. Under these conditions, the total content of higher alcohols was 302 mg/L. Compared with the fermentation without adding exogenous additives, the total content of higher alcohols under these conditions was significantly reduced by 8.76%. Conclusion This study optimizes the process of adding exogenous additives to fermented Fructus Mori. wine, which can provide a theoretical basis for solving the problem of high content of advanced alcohols in Fructus Mori. wine that are prone to overgrowth.