摘要
为探究冷浸渍工艺对桑葚酒色泽品质的影响,以大十桑葚为原料,分析了发酵前不同冷浸渍时间处理对所得桑葚酒理化成分、酚类物质含量和色泽参数的影响。结果表明:发酵前冷浸渍处理对所得桑葚酒总糖、总酸含量和酒精度等理化指标均有显著影响,其中挥发酸含量随冷浸渍时间的延长而升高,且与对照组相比差异显著;总酚、总花色苷含量和色度值也随浸渍时间的延长先升高(P<0.05)后趋于稳定,分别在浸渍3d和5d时达到最大值;CIELab参数分析表明,冷浸渍处理可增加桑葚酒红色色调(P<0.05),且在第5 d时色泽饱和度最大,呈深紫红色,色板图分析亦证明了此结果。研究结果可为桑葚酒酿造及色泽品质改良与调控提供依据。
In order to explore the effect of cold maceration technology on the color quality of mulberry wine,Dashi mulberry was used as raw material to analyze the effects of different cold maceration time on the physicochemical indexes,phenolic content and color parameters of mulberry wine.The results showed that the cold maceration had significant effects on the physicochemical indexes such as sugar,acid content and alcohol content of mulberry wine,in which the content of volatile acid increased with the extension of cold maceration time,and there was a significant difference compared with the control group.The content of total phenol,total anthocyanin and colour density also increased at first P<0.05)and then stabilized with the extension of impregnation time,and reached the maximum at 3 days and 5 days respectively.CIELab parameter analysis showed that cold maceration could increase the wine red hue of mulberry,and the color saturation was the highest on the 5th day,which was deep purplish red,which was also proved by swatch diagram analysis.The results can provide a basis for the brewing of mulberry wine and the improvement and regulation of color quality.
作者
高雨寒
马腾臻
梁钰华
肖雅婷
杨成彦
徐琦
韩舜愈
GAO Yu-han;MA Teng-zhen;LIANG Yu-hua;XIAO Ya-ting;YANG Cheng-yan;XU Qi;HAN Shun-yu(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China;Gansu Key Laboratory of Viticulture and Enology,Lanzhou Gansu 730070,China)
出处
《食品与发酵科技》
CAS
2021年第3期18-23,37,共7页
Food and Fermentation Science & Technology
基金
云台镇果桑基地建设及产品加工技术研发(QZ20181221)
甘肃省农业产业体系水果加工岗位专家项目(GARS-SG4)。
关键词
桑葚酒
冷浸渍
花色苷
色泽品质
mulberry wine
cold maceration
anthocyanin
color
