共查询到19条相似文献,搜索用时 78 毫秒
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以沙棘果浆为原料,以不添加抗氧化剂、添加抗氧化剂迷迭香酸或二氧化硫进行果酒发酵。在发酵过程中和发酵结束后,通过DPPH法、水杨酸法和普鲁士蓝法测定果酒的抗氧化性。结果表明,添加迷迭香酸作为抗氧化剂替代二氧化硫,果酒的理化指标均在国标允许范围内,不会影响果酒发酵。3种方式发酵果酒清除DPPH·的能力大小顺序为迷迭香酸果酒(IC50=8.02 mg/m L)二氧化硫果酒(IC50=10.31 mg/m L)无添加抗氧化剂果酒(IC50=11.47 mg/m L);清除·OH的能力大小顺序为迷迭香酸果酒(清除率99.31%)无添加抗氧化剂果酒(清除率98.83%)二氧化硫果酒(清除率98.67%);还原力大小顺序为二氧化硫果酒迷迭香酸果酒无添加抗氧化剂果酒。 相似文献
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为了提高猕猴桃果酒的品质,本文研究了采用橡木桶进行陈酿过程对猕猴桃果酒理化指标和感官评价的影响,具体包括溶解氧、电导率、色度和色调等物理指标,游离二氧化硫、总酚、高级醇等化学指标和感官评价得分。结果显示:随着猕猴桃果酒陈酿时间的延长,电导率、色度、色调等理化指标均呈现了明显的上升趋势,且逐渐趋于平衡,分别为电导率2.76 mS/cm,色度0.375,色调4.05;而溶解氧、游离二氧化硫、总酚等理化指标均呈现了明显的下降趋势,并逐渐趋于稳定,溶解氧0.72 mg/L,游离二氧化硫27.87mg/L,总酚332mg/L;随着陈酿时间延长,异丁醇、异戊醇和高级醇总含量都呈现下降趋势;经过橡木桶陈酿后的猕猴桃果酒其感官得分为97.68,明显高于感官得分为79.84的玻璃瓶贮藏的猕猴桃果酒样品。因此,贮藏过程中猕猴桃酒理化和感官评价变化与溶解氧含量及变化、橡木桶结构和成分有关。 相似文献
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果酒酿造中的二氧化硫控制是重要的食品安全研究课题。该文综述了二氧化硫在果酒中的主要作用、存在形式、对酿酒酵母、酒类酒球菌等活力的影响以及二氧化硫控制技术的研究进展,以期为控制果酒中的二氧化硫提供参考和借鉴。 相似文献
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褐变是果酒生产与贮存过程中的一个重要问题。为了找到替代二氧化硫的天然抗氧化物质,并利用生物方法达到抑制果酒褐变的效果,探究了谷胱甘肽(GSH)对多酚褐变的抑制效果,以苹果酒为研究对象,通过比较14株酿酒酵母发酵力、耐受性、产GSH能力和发酵所得苹果酒的理化指标分析,筛选出一株高产GSH的苹果酒酵母Y-18。结果表明,GSH抑制褐变效果优于抗坏血酸和L-半胱氨酸,Y-18菌株产GSH能力约为其它菌株的1.5~2倍,其发酵苹果酒的褐变值显著低于对照菌株,果香浓郁,协调性较好。Y-18菌株能在降低果酒褐变值的同时保持良好的发酵特性,为高品质果酒的开发提供参考。 相似文献
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果酒的研究与开发现状 总被引:5,自引:0,他引:5
果酒是以新鲜水果或果汁为原料,经发酵酿制成的发酵酒,酒精度普遍在12%vol左右。果酒具有酒度低、营养丰富、果香浓郁、柔和协调等特点,深受消费者喜爱。近年来,果酒种类不断丰富,市场消费也有所提高,但仍存在果酒技术基础薄弱、标准及关键技术缺乏等问题,造成果酒产业发展较为缓慢的现象。该文主要从果酒营养价值、水果原料及果酒产量、政策指引、果酒开发现状、技术进展及果酒市场等方面进行论述,并对我国果酒行业的研究方向及技术改进进行展望,为今后果酒技术的研究、行业政策制定及产品市场定位等提供一定的理论依据。 相似文献
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An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications 总被引:6,自引:0,他引:6
Shao-Quan Liu & Gordon J. Pilone 《International Journal of Food Science & Technology》2000,35(1):49-61
Summary Acetaldehyde is an important aroma compound in wine. This article first reviews the microbial and chemical formation of acetaldehyde, then the effects of sulphur dioxide on acetaldehyde and effects of acetaldehyde on wine colour and physical stability are described briefly. Finally, the microbiological implications of acetaldehyde are emphasized with respect to practical significance in wine fermentation. 相似文献
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Barata A Caldeira J Botelheiro R Pagliara D Malfeito-Ferreira M Loureiro V 《International journal of food microbiology》2008,121(2):201-207
The wine spoilage yeast species Dekkera bruxellensis, after inoculation in red wines, displayed three survival patterns characterized by: i) initial lag phase followed by growth and sequential death; ii) initial death phase leading to reduced viable counts followed by growth and sequential death; and iii) death phase leading to complete loss of viability. These survival patterns were observed for the same strain in different dry red wine blends with 12% (v/v) ethanol and pH 3.50, in the absence of free sulphur dioxide. For the same wine blend, these patterns also varied with the tested strain. Under laboratory conditions the addition of 150 mg/l of potassium metabisulphite (PMB) to dry red wine with 12% (v/v) ethanol and pH 3.50 reduced initial cell counts by more than 6 logarithmic cycles, inducing full death within less than 24 h. Winery trials showed that D. bruxellensis blooms were only prevented in the presence of about 40 mg/l of free sulphur dioxide in dry red wine, with 13.8% (v/v) ethanol and pH 3.42, matured in oak barrels. These different amounts of PMB and sulphur dioxide corresponded to about 1 mg/l of molecular sulphur dioxide. Our results therefore demonstrate that the control of populations of D. bruxellensis growing in red wine can only be achieved under the presence of relatively high doses of molecular sulphur dioxide. 相似文献
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The efficiency of different white wine antioxidant systems in preventing aldehyde production from amino acids by oxidative processes is not well understood. The aim of this study was to assess the efficiency of sulphur dioxide alone and in combination with either glutathione, ascorbic acid or its stereoisomer erythorbic acid, in preventing formation of the sensorially important compounds methional and phenylacetaldehyde from methionine and phenylalanine in model white wine. UHPLC, GC–MS/MS, LC–MS/MS, flow injection analysis and luminescence sensors determined both compositional changes during storage, and sulphur dioxide–aldehyde apparent equilibrium constants. Depending on temperature (25 or 45 °C) or extent of oxygen supply, sulphur dioxide was equally or more efficient in impeding the production of methional compared to the other antioxidant systems. For phenylacetaldehyde, erythorbic acid or glutathione with sulphur dioxide provided improved inhibition compared to sulphur dioxide alone, in conditions of limited oxygen consumption. The results also demonstrate the extent to which sulphur dioxide addition can lower the free aldehyde concentrations to below their aroma thresholds. 相似文献
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Teresa Garde-Cerdán A. Robert Marsellés-Fontanet Margaluz Arias-Gil Carmen Ancín-Azpilicueta Olga Martín-Belloso 《European Food Research and Technology》2008,227(2):401-408
The aim of this work was to study the influence of sulphur dioxide (SO2) on the formation of volatile compounds by yeast through wine alcoholic fermentation. Thus Parellada must was microbiologically stabilized using a pulsed electric field (PEF) treatment and inoculated with Saccharomyces cerevisiae Na33 strain. Fermentation was carried out with or without SO2 and the results showed that the evolution of the volatile compounds profile throughout the process was similar. The content
of volatile acids in wine obtained by using sulphur dioxide was not significantly different from that fermented without adding
the compound. However, the final content of total alcohols and esters was significantly different even thought the differences
were small. Consequently, when grape must is treated by PEF the sulphur dioxide concentration usually used in winemaking could
be reduced to safer levels or even eliminated without an important effect on the volatile compounds content of the final product.
Therefore, the absence of sulphur dioxide should not have a negative impact on the sensory characteristics of wine. 相似文献
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Michael G. Jackson Colin F. Timberlake Peter Bridle Lloyd Vallis 《Journal of the science of food and agriculture》1978,29(8):715-727
In 15 young Beaujolais red wines from the 1974 and 1975 vintages statistically significant linear correlations were found between overall quality and the contents of total pigments, total anthocyanins, coloured anthocyanins and tasters' mean colour scores; and also between flavour and the contents of total pigments and total anthocyanins. In 1974 additional significant correlations were found between (a) overall quality and wine colour density; non-coloured anthocyanins and pH, (b) flavour and colour scores and coloured anthocyanins, (c) aroma and total pigments, total anthocyanins, coloured and non-coloured anthocyanins and pH and (d) the chemical parameters of pH and total pigments and total anthocyanins. In 1975 flavour was correlated also with non-coloured anthocyanins and pH. The results demonstrate the desirable effects of anthocyanins on wine flavour and quality, whereas the polymeric pigments formed on ageing of Beaujolais appear to be indifferent features of quality. Thus, the negative correlations found between quality factors and wine ?chemical age’? tend to support the opinion that most Beaujolais should be drunk young. Comparison of the results with data on Australian and Swiss red wines suggests that sulphur dioxide affects not only quality itself but also the nature of the quality correlation found. Simple colour measurement of acidified wine provides a useful indication of quality in young red wines of the same grape cultivar and age, having minimal sulphur dioxide content. 相似文献
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Hen’s egg lysozyme (LYZ) is added to red wine for preventing malolactic activity. Sulphur dioxide and polyphenolic compounds can depress LYZ solubility and effectiveness, likely by sulphonation of enzyme disulphide bonds or protein binding, respectively. These phenomena were evaluated in either young red wine or model wine systems. A reliable and validated HPLC method was first developed in order to quantify soluble LYZ in wine (r95% = 10.7 mg l−1). The amount of insolubilized LYZ in red wine was related to the content of non-anthocyan flavonoids of low molecular weight and enzyme precipitation occurred in few minutes when flavonoid concentration exceeded 50 mg l−1. Interaction between sulphur dioxide and LYZ occurred in polyphenol-free model wine systems and for the first time the formation of mono-thiosulphonated LYZ was demonstrated. This reaction was favoured by increasing pH value and sulphur dioxide concentration. Nevertheless, sulphonation alone did not fully explain LYZ instability in model wine systems. 相似文献
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Mechanisms of oxidative browning of wine 总被引:1,自引:0,他引:1
Oxidative browning is a long-standing problem in winemaking and sulphur dioxide is the generally used antioxidant to control wine browning. However, concerns over its ability to induce severe allergic reactions have created a great need for its reduction or replacement in recent years. Furthermore, ascorbic acid seems unsuccessful as an alternative antioxidant in winemaking. So a comprehensive understanding of the chemistry of wine browning is essential to study new antioxidant(s) for the protection of wine from browning. The review systematically outlines the mechanisms of wine browning including enzymic and non-enzymic browning happening in winemaking and discusses the central roles performed by iron and copper in the chemistry of wine oxidation. Iron and copper might play a central role in initiating wine non-enzymic browning, and this has important implications in studying antioxidant substitute for sulphur dioxide in wine. 相似文献
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本研究对比探讨了热处理、添加二氧化硫和脉冲电场灭菌等方法终止菠萝酒半发酵的工艺及产品质量情况。结果表明:脉冲电场方波有效处理时间80μs,场强15 kV/cm或75℃水浴恒温20 min或添加150 mg/L二氧化硫均可达到终止发酵目的;不同终止发酵方式主要影响果酒的色泽、香气和感官分析,对低醇酒的酒精度、总酸、干浸出物等基础理化指标没有显著性影响。脉冲电场灭菌处理的低醇菠萝酒,L*值、a*值升高,b*值降低,色泽优于其他组;低醇菠萝酒特征香气成分2-甲基丁酸甲酯(4.71 mg/L)、丁酸乙酯(1.20 mg/L)、2-甲基丁酸乙酯(0.58 mg/L)、4-羟基-2,5-二甲基-3(2H)-呋喃酮(0.46 mg/L)、3-羟基己酸甲酯(0.36 mg/L)含量均高于传统终止发酵法。结合感官评价综合分析,脉冲电场终止发酵法制备的菠萝低醇酒优于传统的终止发酵方式。 相似文献