柚子全果果酒发酵工艺优化及其抗氧化活性、挥发性成分分析

以新鲜柚子为原料酿造果酒,研究含糖量、偏重亚硫酸钾添加量、酵母接种量、初始pH对柚子全果果酒中乙醇体积分数的影响.通过正交试验设计法对柚子全果果酒的酿造工艺进行优化,并测定其抗氧化活性和香气成分.结果表明:柚子全果果酒的最优发酵参数为含糖量22％、偏重亚硫酸钾添加量40 mg/L、酵母接种量1.0％、初始pH4.0,在...

Optimization of Fermentation Process of Grapefruit Whole Fruit Wine and Analysis of Its Antioxidant Activity and Volatile Components

Fresh grapefruit was used as raw material to brew fruit wine, and the effects of sugar content, potassium bisulfite amount, yeast inoculation amount and initial pH on the volume fraction of ethanol in grapefruit wine were studied. The brewing process of grapefruit wine was optimized by orthogonal design method, and its antioxidant activity and aroma components were determined. The results showed that the optimal fermentation parameters of grapefruit wine were 22% sugar content, 40 mg/L potassium bisulfite, 1.0% yeast inoculation, and initial pH4.0. Under this technological condition, the alcohol content of grapefruit wine was 14.4%vol. With the extension of fermentation time, the in vitro antioxidant activity of grapefruit wine gradually decreased, and the DPPH free radical scavenging rate and iron ion reduction ability decreased by 5.01% and 13.99 mmol Fe2+/L, respectively. A total of 23 aroma substances were detected in grapefruit wine, of which esters accounted for about 1/2 of the total aroma substances, including phenethyl alcohol, ethyl n-hexanoate, 3-methyl-1-butanol acetate, acetic acid, caprylic acid ethyl ester, linalool, and ethyl caprate, etc. This experiment optimizes the brewing process of the whole grapefruit wine, and provides a reference for the industrial production of Guanxi Miyou honey grapefruit wine.