枸杞果酒发酵工艺优化及营养功能成分分析

该研究以新鲜枸杞为原料制备果酒，并对枸杞果酒营养功能成分进行分析。以初始糖度、酵母接种量、发酵温度和初始pH值为自变量，以感官评分为响应值，通过单因素和响应面试验优化枸杞果酒发酵工艺条件。结果表明，枸杞果酒的最佳发酵工艺条件为初始糖度27 °Bx，酵母接种量0.20%，发酵温度22 ℃，初始pH值5.0。在此优化条件下，枸杞果酒酒精度为12.24%vol，感官评分为91.80分。枸杞果酒中的营养成分总糖、蛋白质、氨基酸的含量分别为（2.27±0.16） g/100 mL、（0.62±0.04） g/100 mL、（588.12±10.23） mg/100 mL；功能成分总多酚、总黄酮、多糖和甜菜碱的含量分别为（1.88±0.06） mg没食子酸当量（GAE）/mL、（1.63±0.03） mg 芦丁当量（RE）/mL、（7.17±0.01） mg/mL和（2.55±0.04） mg/mL。

Optimization of fermentation process and analysis of nutritional and functional ingredients of wolfberry fruit wine

In this study, fruit wine was brewed using fresh wolfberry as raw material, and the nutritional and functional ingredients in wolfberry fruit wine were analyzed. The fermentation process conditions of wolfberry fruit wine were optimized through single factor experiments and response surface methodology with initial sugar content, yeast inoculum, fermentation temperature and initial pH value as independent variables, and sensory score as the response value. The results showed that the optimal fermentation conditions were obtained as follows: initial sugar content 27 °Bx, yeast inoculum 0.20%, fermentation temperature 22 ℃, and initial pH 5.0. Under the optimized conditions, the alcohol content of wolfberry fruit wine was 12.24%vol, and the sensory score was 91.80. The nutritional ingredients contents of total sugar, protein and amino acid in wolfberry fruit wine were (2.27±0.16) g/100 ml, (0.62±0.04) g/100 ml and (588.12±10.23) mg/100 ml, respectively. The functional ingredients contents of total polyphenols, total flavonoids, polysaccharides and betaine were (1.88±0.06) mg gallic acid equivalent (GAE)/ml, (1.63±0.03) mg rutin equivalent (RE)/ml, (7.17±0.01) mg/ml and (2.55±0.04) mg/ml, respectively.