通过在桑椹果酒发酵过程中添加外源物质,探究其对桑椹果酒高级醇含量的影响。结果表明：酶制剂(果胶酶、糖化酶、纤维素酶)、金属离子(Mg2+、Ca2+、K+)、除谷氨酸外的可同化氮源(精氨酸、丙氨酸、磷酸氢二铵)都能显著降低桑椹果酒高级醇含量,其中纤维素酶、Mg2+、K+降低高级醇效果最好。对纤维素酶、Mg2+、K+进行响应面优化,得到的最佳配比为纤维素酶0.2 g/L、KCl 20.02 mg/L、MgCl2 20.17 mg/L,此实验条件下桑椹果酒高级醇含量为282.34 mg/L,与未添加外源物质相比,高级醇含量降低了13.26%。
The effect of mulberry wine on the higher alcohols of mulberry wine was studied by adding exogenous substances in the mulberry wine fermentation process. The results showed that the enzyme (pectinase, glycosylase, cellulase), metal ions (Mg2+, Ca2+, K+) and assimilable nitrogen sources (arginine, alanine, diammonium phosphate) besides glutamic acid could significantly reduce the content of higher alcohols in mulberry wine, and cellulase, Mg2+, K+ had the best effect in reducing higher alcohols. The response surface optimization was carried out for cellulase, Mg2+ and K+, and the optimal ratio was obtained as cellulase 0.2 g/L, KCl 20.02 mg/L and MgCl2 20.17 mg/L. Under this condition, the content of higher alcohols in mulberry wine was 282.34 mg/L, which was 13.26% lower than that without adding exogenous substances.
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