不同发酵方式对刺梨果酒品质的影响

目的:研究影响刺梨果酒发酵的工艺因素,探讨不同发酵方式对刺梨果酒品质的影响,初步研究了果实处理方式、酵母以及添加糖量3个发酵工艺因素对刺梨果酒品质的影响及其关联性。方法:以总酸、总黄酮、总多酚、乙醇、甲醇和感官评价为刺梨果酒品质的考察指标,采用Pearson相关性分析和主成分分析考察了3个发酵因素对11批刺梨酒的总酸、总黄酮、总多酚、乙醇、甲醇以及感官评价方面的差异。结果:综合11批刺梨酒各考察指标结果显示,采用生果加入酵母同时高糖量的发酵方式得到的刺梨酒整体品质评价较高,根据以上方式发酵得到的刺梨酒总酸含量可达到11.87 g/L,总黄酮含量0.47mg/kg,总多酚含量3.24mg/mL,酒精度为15.60%vol,甲醇含量在标准范围之内。结论:初步探讨出3个发酵工艺因素对刺梨果酒品质的影响关系,确定了刺梨果酒在这3个影响因素中的最优发酵方式,综合Pearson相关分析和主成分分析结果进一步验证这种发酵方式的刺梨果酒整体综合较好,酒香馥郁,具有刺梨酒的特征颜色和典型性,同时也具有营养保健功效,为后续刺梨酒发酵工艺的进一步优化及生产示范提供重要参考。

Effects of Different Fermentation Methods on the Quality of Rosa Roxburghii Wine

Objective:In order to study the technological factors affecting the fermentation of Rosa roxburghii wine,and to explore the influence of different fermentation methods on the quality of Rosa roxburghii wine,three fermentation factors for Rosa roxburghii wine were studied including fruit treatment,yeast and sugar content.Method:The quality of Rosa roxburghii wine was evaluated by total acid,total flavone,total polyphenol,ethanol,methanol and sensory evaluation.The data were analyzed by Pearson correlation and principal component method to investigate the variance of those factors in Rosa roxburghii wine.Result:According to the results of 11 batches of Rosa roxburghii wine,the results showed that the overall quality evaluation was higher by using the fruit of Rosa roxburghii as raw material with adding yeast and high sugar content.In such condition,the Rosa roxburghii wine had a total acid content of 11.87 g/L,total flavonoids content of 0.47 mg/kg,total polyphenols content of 3.24 mg/mL,alcohol content of 15.60%vol,methanol content within the standard range.Conclusion:The influence of three fermentation process factors on the quality of Rosa roxburghii wine was initially explored.The optimal fermentation method of Rosa roxburghii wine among these three factors was determined,the results of Pearson correlation analysis and principal component analysis further validated that Rosa roxburghii wine fermented by this method had a better overall quality,the wine is fragrant and rich aroma,with the characteristic color and typicality,as well as nutritional and health functions,which provided important for further optimization of subsequent fermentation processes and demonstration of Rosa roxburghii wine production reference.