摘要
以酿酒葡萄梅鹿辄、黑枸杞为原料,开展干红葡萄酒发酵工艺研究,以黑枸杞添加量、酵母添加量、发酵时间为因素,以感官评价为主,以还原糖、酒精度和总花色苷含量为辅助评价指标,通过正交试验确定黑枸杞干红葡萄酒最佳发酵工艺为:黑枸杞添加量4%、酵母添加量0.15 g/kg、发酵时间18 d,得到的黑枸杞干红葡萄酒的还原糖含量为3.89 g/L,酒精度为12.4%vol,总花色苷含量为416.56 mg/L。
Using Merlot and Lycium ruthenicum Murr as materials,fermentation process was studied.The amount of Lycium ruthenicum Murr,the amount of yeast,fermentation time were three factors.Sensory evaluation was the main evaluation index,and alcohol content and total anthocyanin content were the auxiliary evaluation indexes.The optimum fermentation process was determined by orthogonal test.The results showed that 4%Lycium ruthenicum Murr,0.15 g/kg yeast,18 d was the optimum fermentation process;The reducing sugar content of wine was 3.89 g/L;The alcohol content was 12.4%vol;The total anthocyanin content was 416.56 mg/L.
作者
王燕荣
李正英
潘雪
刘向龙
WANG Yanrong;LI Zhengying;PAN Xue;LIU Xianglong(Department of Food Techniqe and Engineering,Vocational and Technical College of Inner Mongoia Agricultural University,Baotou 014109)
出处
《食品工业》
CAS
北大核心
2020年第1期184-187,共4页
The Food Industry
基金
内蒙古自治区高等学校产学研科技创新平台项目(NJCXY-19-05).
关键词
黑枸杞
干红葡萄酒
发酵工艺
Lycium ruthenicum Murr
dry red wine
fermentation process
作者简介
通信作者:李正英
