| 枳椇子对葡萄酒发酵的影响 |
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| 引用本文： | 王丽波,曹媛,王怡婷,羊婷婷,黎华,黄遵锡,唐湘华. 枳椇子对葡萄酒发酵的影响[J]. 中国酿造, 2013, 32(1): 61-64 |
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| 作者姓名： | 王丽波 曹媛 王怡婷 羊婷婷 黎华 黄遵锡 唐湘华 |
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| 作者单位： | 云南师范大学生命科学学院,云南呈贡,650500 |
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| 基金项目： | 2011年云南省大学生创新性实验计划项目(Ky2011-114) |
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| 摘 要： | 以葡萄和枳椇子为原料进行果酒混合发酵,通过3因素3水平对酒精发酵阶段进行正交试验.试验表明,当枳椇子与葡萄配比为1:4,加糖量为15％,接种量为1‰,在该条件下酒精产量最高为14.56％vol.利用枳椇子混合发酵进行在葡萄果酒放大发酵试验,对产物进行薄层分析,枳椇子发酵的葡萄酒比单一葡萄发酵成分中多含有二糖和果糖.
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| 关 键 词： | 葡萄 枳椇子 混合发酵 酒精发酵 薄层层析 果糖 |
Effects of Hoveniadulcis on wine fermentation |
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| WANG Libo,CAO Yuan,WANG Yiting,YANG Tingting,Li Hua,Huang Zunxi,TANG Xianghua. Effects of Hoveniadulcis on wine fermentation[J]. China Brewing, 2013, 32(1): 61-64 |
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| Authors: | WANG Libo CAO Yuan WANG Yiting YANG Tingting Li Hua Huang Zunxi TANG Xianghua |
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| Affiliation: | *(School of Life Sciences,Yunnan Normal University,Chenggong 650500,China) |
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| Abstract: | Using the mixed juice of grape and Hoveniadulcis as raw material for wine making, the alcoholic fermentation was investigated by orthogonal design with 3 factors and 3 levels. The results showed that the highest alcohol concentration was reached as 14.56%vol when the ratio of Hoveniadulcisto grape was 1∶4, the adding amount of sugar was 15% and the inoculum was 1‰. A scale-up wine fermentation with the mixed juice of grape and Hove- niadulcis was performed. And then, the produced wine was analyzed by thin layer chromatography analysis.The results showed that the wine produced by mixed fermentation of Hoveniadulcis and grape contained disaccharide and fructose which were not found in the wine only made from grapes. |
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| Keywords: | grape Hoveniadulcis mixed fermentation alcoholic fermentation thin layer chromatography fructose |
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