不同杀菌方式对低醇枣酒品质的影响

在果酒酿造过程中，常用的硫处理杀菌可能会破坏果酒的营养价值。该研究比较了高压杀菌、巴氏杀菌、NaHSO3和高压微射流处理（HPM）4种杀菌方式对发酵枣酒品质的影响。结果表明，与添加NaHSO3组相比，HPM杀菌处理对枣酒的pH和可滴定酸含量影响较小，可以提升枣酒的明亮度和酒精度，同时对枣酒的营养物质含量破坏较小。在发酵第8天，HPM组仅损失了7.67%的抗坏血酸，而NaHSO3组、巴氏杀菌组和高压杀菌组则分别损失了9.35%、13.43%和18.71%。巴氏杀菌和NaHSO3处理组的枣酒感官评分分别比HPM组低了1.49和1.40。采用HPM处理有望成为枣酒发酵前的杀菌处理方式之一，既能减少杂菌污染，同时也能有效保持枣酒的营养成分。

Effect of different sterilization methods on the quality of low-alcohol jujube wine

In the brewing process of fruit wine, the commonly used sulphur treatment sterilization may damage the nutritional value of fruit wine. The effects of high pressure sterilization, pasteurization, NaHSO3 and high pressure microfluidization (HPM) on the quality of fermented jujube wine were compared in the study. The results showed that HPM sterilization treatment had less effect on pH and titratable acid content and less damage on nutrient contents of jujube alcoholic beverage, while the brightness and alcohol content of jujube wine were improved. On the 8th day of fermentation process, HPM lost only 7.67% of ascorbic acid, while NaHSO3, pasteurization and high pressure sterilization treatments had the loss of 9.35%, 13.43% and 18.71%, respectively. The sensory scores of jujube wine in pasteurization and NaHSO3 treatment groups were 1.49 and 1.40 lower than those in HPM treatment group, respectively. HPM treatment was expected to be one of the sterilization methods for jujube wine before fermentation, which could reduce the contamination of bacteria and effectively maintain the nutritional value of jujube wine.