摘要
采用白酒浸泡鲜枸杞后使得鲜枸杞内的多酚氧化酶(PPO)和过氧化物酶(POD)活性被抑制,从而降低枸杞发酵过程中酶促褐变的发生速率,另外Vc参与POD酶的反应过程,能够降低POD酶对枸杞酒中酚类物质的氧化,减少黑色素的形成,减缓褐变发生速率。鲜枸杞打浆后白酒浸泡关键技术:浓醪使用63%vol白酒浸泡,料酒质量比按1:1.2-1.5,浸泡时间为72 h,浸泡过程中每隔4 h进行一次搅拌,综上工艺和技术得到结果是:将鲜枸杞使用63%vol白酒浸泡后在发酵得到酒体褐变度明显低于常规直接发酵后酒体褐变度。
Adopt Fresh Lycium barbarum L.soaked in liquor make polyphenol oxidase in Fresh Lycium barbarum L.and Peroxidase( POD)activity was inhibited,So as to reduce the rate of enzymatic browning in Lycium barbarum L.fermentation.In addition,Vc participates in the reaction process of POD enzyme,It can reduce the oxidation of phenolic compounds in Lycium barbarum L.wine by POD enzyme,Reducing melanin formation,Reducing browning rate.The key technology of Fresh Lycium barbarum L.beat to use Liquor soaking:52 degrees liquor soaking The liquid fresh Lycium barbarum L.,liquor with Fresh Lycium barbarum L.use mass proportion of 1:1.2~1.5,Soak for 72 hours,Stir every 4 hours during immersion.In summary,The conclusion is Soak fresh Lycium barbarum L.with 63 % vol liquor the browning degree of wine was significantly lower than that of direct fermentation.
作者
刘爱龙
赵智慧
董建方
刘建花
孙霄
马越
LIU Aiong;ZHAO Zhihui;DONG Jianfang;LIU Jianhua;SUN Xiao;MA Yue(Ningxia Red Lycium barbarum L.Industry Co.,Ltd.,Zhongwei 755100 Ningxia,China)
出处
《酿酒》
CAS
2023年第5期72-77,共6页
Liquor Making
