王琰,曾新安,蔡锦林.不同终止发酵方法制备低醇菠萝酒[J].,2021,37(3):70-76.
不同终止发酵方法制备低醇菠萝酒
Preparation of Low-alcohol Pineapple Wine by Different Methods of Terminating Fermentation
投稿时间:2020-03-31  
DOI:10.13982/j.mfst.1673-9078.2021.3.0297
中文关键词:  低醇菠萝酒  终止发酵  脉冲电场  果酒品质
英文关键词:Low-alcohol pineapple wine  termination of fermentation  pulsed electric field  fruit wine quality
作者简介:王琰(1995-),女,硕士研究生,研究方向:食品工程 通讯作者:曾新安(1972-),男,博士,教授,研究方向:食品发酵
基金项目:国家自然科学基金项目(21576099);国家重点研发计划项目(2017YFD0400502);广州自然科学基金项目(2017B020207001)
作者单位
王琰 (1.华南理工大学食品科学与工程学院,广东广州 510640) 
曾新安 (1.华南理工大学食品科学与工程学院,广东广州 510640) 
蔡锦林 (2.中新国际联合研究院,广东广州 510000) 
AuthorInstitution
WANG Yan (1.School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China) 
ZENG Xin-an (1.School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China) 
CAI Jin-lin (2.Sino-Singapore International Joint Research Institute, Guangzhou 510000, China) 
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中文摘要:
      本研究对比探讨了热处理、添加二氧化硫和脉冲电场灭菌等方法终止菠萝酒半发酵的工艺及产品质量情况。结果表明:脉冲电场方波有效处理时间80 μs,场强15 kV/cm或75 ℃水浴恒温20 min或添加150 mg/L二氧化硫均可达到终止发酵目的;不同终止发酵方式主要影响果酒的色泽、香气和感官分析,对低醇酒的酒精度、总酸、干浸出物等基础理化指标没有显著性影响。脉冲电场灭菌处理的低醇菠萝酒,L*值、a*值升高,b*值降低,色泽优于其他组;低醇菠萝酒特征香气成分2-甲基丁酸甲酯(4.71 mg/L)、丁酸乙酯(1.20 mg/L)、2-甲基丁酸乙酯(0.58 mg/L)、4-羟基-2,5-二甲基-3(2H)-呋喃酮(0.46 mg/L)、3-羟基己酸甲酯(0.36 mg/L)含量均高于传统终止发酵法。结合感官评价综合分析,脉冲电场终止发酵法制备的菠萝低醇酒优于传统的终止发酵方式。
英文摘要:
      In this study, the processes of semi-fermented pineapple wine involving different methods of terminating fermentation (heat treatment, sulfur dioxide addition and pulsed electric field sterilization) and the quality of derived products were compared. The results showed that the three methods could allterminate effectively the fermentation: using treatment time 80 μs and field strength 15 kV/cm for the pulsed electric field treatment, using water bath at 75 ℃ over 20 min for heat treatment, or using sulfur dioxide at 150 mg/L for the sulfur dioxide addition method. Different methods of terminating fermentation affected mainly the color, aroma and other sensory attributes of fruit wines, but had insignificant effects on the basic physical and chemical indicators such as alcohol content, total acid, and dry extract of low-alcohol wine. The characteristic aroma components of low-alcohol pineapple wine were 2-methylbutyrate (4.71 mg/L), ethyl butyrate (1.20 mg/L), ethyl 2-methyl butyrate (0.58 mg/L), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (0.46 mg/L) and 3-hydroxyhexanoate methyl ester (0.36 mg/L), which were all higher than those of the fruit wine prepared via the traditional method of terminating fermentation. Comprehensive analyses combined with sensory evaluation revealed that the low-alcohol pineapple wine prepared via terminating fermentation by pulse electric field was superior to that prepared by the traditional method of terminating fermentation.
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