食品与发酵工业 >

2021 , Vol. 47 >Issue 21: 73 - 78

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027064

研究报告

二氧化硫对蓝莓酒发酵动力学及品质变化的影响

  • 荆红彭 ,
  • 刘明 ,
  • 陈晓明 ,
  • 郭丰利 ,
  • 郭意如
展开
  • 1(天津市农业科学院 农产品保鲜与加工技术研究所,天津,300384)
    2(国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津,300384)
    3(天津多吉果酒工程技术有限公司,天津,301723)
硕士,助理研究员(陈晓明副研究员和郭意如副研究员为共同通讯作者,E-mail:chxm001@126.com;guoyiru991@sohu.com)

收稿日期: 2021-02-20

  修回日期: 2021-03-29

  网络出版日期: 2021-11-30

基金资助

公益性行业(农业)科研专项经费项目(201503 142-09);天津市农业科学院青年科技创新项目(2021022)

收起

Effect of sulfur dioxide on fermentation kinetics and quality of blueberry wine

  • JING Hongpeng ,
  • LIU Ming ,
  • CHEN Xiaoming ,
  • GUO Fengli ,
  • GUO Yiru
Expand
  • 1(Institute of Preservation and Processing Technology of Agricultural Products of Tianjin Academy of Agricultural Sciences, Tianjin 300384, China)
    2(National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China)
    3(Tianjin Duoji fruit wine Engineering Technology Co.Ltd., Tianjin 301723, China)

Received date: 2021-02-20

  Revised date: 2021-03-29

  Online published: 2021-11-30

Fold

摘要

探讨了添加SO2对蓝莓酒发酵过程中发酵动力学及理化指标变化的影响。应用DoseResp模型、Boltzmann模型、logistic模型对蓝莓酒发酵过程中酒精度和总糖含量的变化进行非线性拟合,对蓝莓酒不同发酵时间下的总酸(可滴定酸)、可挥发性酸、干浸出物、总SO2含量进行测定。结果表明,不同处理组蓝莓酒的酒精生成和残糖消耗数据应用DoseResp模型和Boltzmann模型的拟合度较高,添加质量浓度为50 mg/L的SO2对蓝莓酒发酵进程、总酸(可滴定酸)和干浸出物含量无显著影响,能将酒中挥发酸含量从0.35降至0.24 g/L。经过SO2处理的蓝莓酒发酵结束后颜色稍浅,有少许硫臭味,但在陈酿阶段酒体色泽和光泽度保持较好,香气逐渐变得浓郁、怡人。研究结果为蓝莓酒实际生产中发酵环节的精准控制提供了理论基础,同时可为酿酒师在蓝莓酒发酵阶段使用SO2提供参考。

关键词： 蓝莓酒; 二氧化硫; 发酵进程; 品质; 发酵动力学

本文引用格式

荆红彭 , 刘明 , 陈晓明 , 郭丰利 , 郭意如 . 二氧化硫对蓝莓酒发酵动力学及品质变化的影响[J]. 食品与发酵工业, 2021 , 47(21) : 73 -78 . DOI: 10.13995/j.cnki.11-1802/ts.027064

Abstract

In this study, the effect of SO2 on the fermentation kinetic and physicochemical indexes of blueberry wine was investigated. The alcohol content and reducing sugar content at different fermentation stages were nonlinearly fitted by DoseResp model, Boltzmann model and logistic model. The contents of total acid, volatile acid, dry extract and total SO2 were determined at different stages during fermentation. The results showed that both DoseResp model and Boltzmann model fitted well for changes in alcohol formation and reducing sugar consumption, which could accurately describe the kinetic characteristics of fermentation process. The fermentation process and the content of total acid (titratable acid), dry extract of blueberry wine had no significant changes when adding 50 mg/L SO2, while the volatile acid content decreased from 0.35 to 0.24 g/L. While the color and glossiness remained better in the aging period, with a rich and pleasant aroma, the color of blueberry wine after fermentation was a little lighter, also the wine had sulfur odor. The results provide a theoretical basis for the accurate control of fermentation process and a reference for winemakers to use SO2 in fermentation of blueberry wine.

Key words： blueberry wine; sulfur dioxide; fermentation process; quality; fermentation kinetics

参考文献

[1] 谭敏华,于立梅,高丽霞,等.我国蓝莓产品开发和未来发展建议[J].保鲜与加工,2021,21(5):146-150.
TAN M H,YU L M,GAO L X,et al.Blueberry product development and future development[J/OL].Storage and Process,2021,21(5):146-150.
[2] 丁原春, 范文广,韩双,等.不同发酵工艺对蓝莓酒中花青素含量的影响[J].保鲜与加工,2014,14(6):47-50.
DING Y C,FAN W G,HAN S,et al.Effect of different fermentation processes on anthocyanin content in blueberry wine[J].Storage and Process,2014,14(6):47-50.
[3] YU S Y.Research progress on development and utilization of blueberry wine and its pomace[J].E3S Web of Conferences,2020,145(1):1 017.
[4] FENG L Y,ZHOU Y,ASHAOLU T J,et al.Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace[J].International Journal of Biological Macromolecules,2019,128:629-637.
[5] DANILEWICZ J C,SECCOMBE J T,WHELAN J.Mechanism of interaction of polyphenols,oxygen,and sulfur dioxide in model wine and wine[J].American Journal of Enology & Viticulture,2008,59(2):128-136.
[6] DANILEWICZ J C.Interaction of sulfur dioxide,polyphenols,and oxygen in a wine-model system:central role of iron and copper[J].American Journal of Enology & Viticulture,2007,58(1):53-60.
[7] 刘树文, 王玉霞,陶怀泉,等.SO2和酒精处理对葡萄酒自然发酵酵母菌群的影响[J].西北农林科技大学学报(自然科学版),2008,36(5):196-200.
LIU S W,WANG Y X,TAO H Q,et al.Influence of SO2 and alcohol treatments on wine yeast floras during grape must spontaneous fermentation[J].Journal of Northwest A&F University (Natural Science Edition),2008,36(5):196-200.
[8] 牟德华. 二氧化硫在葡萄汁中的作用[J].中外葡萄与葡萄酒,2003(4):25-27.
MOU D H.The function of SO2 in grape juice[J].Sino-Overseas Grapevine &Wine,2003 (4):25-27.
[9] 刘彩婷, 周鸿翔.不同发酵工艺对蓝莓果酒品质的影响[J].食品与发酵工业,2020,46(4):172-179.
LIU C T,ZHOU H X.Effect of different fermentation technology on the quality of blueberry wine[J].Food and Fermentation Industries,2020,46(4):172-179.
[10] 郭意如, 刘明,王欣颖.蓝莓果酒生产工艺技术研究[J].保鲜与加工,2014,14(4):34-39.
GUO Y R,LIU M,WANG X Y.Study on production technology of blueberry fruit wine[J].Storage and Process,2014,14(4):34-39.
[11] SANTOS R O,TRINDADE S C,MAURER L H,et al.Physicochemical,antioxidant and sensory quality of Brazilian blueberry wine[J].Anais da Academia Brasileira de Ciências,2016,88(3):1 557-1 568.
[12] 牟京霞, 王玉峰,刘建民,等.二氧化硫在葡萄酒酒精发酵过程中的变化[J].食品研究与开发,2011,32(2):53-55.
MU J X,WANG Y F,LIU J M,et al.The changes of the SO2during the alcohol fermentation process in wine[J].Food Research and Development,2011,32(2):53-55.
[13] 吴树坤, 邓杰,范勇,等.山葡萄酒发酵动力学及抗氧化活性研究[J].食品与发酵工业,2018,44(4):42-48.
WU S K,DENG J,FAN Y,et al.Fermentation kinetics and antioxidant activity of mountain Vitis amurensis wine[J].Food and Fermentation Industries,2018,44(4):42-48.
[14] 张琪, 朱立斌,朱丹,等.黑加仑果酒发酵动力学研究[J].中国酿造,2020,39(2):125-128.
ZHANG Q,ZHU L B,ZHU D,et al.Fermentation kinetics of blackcurrant fruit wine[J].China Brewing,2020,39(2):125-128.
[15] 张琪, 朱丹,牛广财,等.沙棘果酒发酵动力学及其抗氧化活性[J].食品与发酵工业,2019,45(15):53-58.
ZHANG Q,ZHU D,NIU G C,et al.Fermentation kinetics and antioxidant activity of sea buckthorn wine[J].Food and Fermentation Industries,2019,45(15):53-58.
[16] COSME F,CAPÃO I,FILIPE-RIBEIRO L,et al.Evaluating potential alternatives to potassium caseinate for white wine fining:Effects on physicochemical and sensory characteristics[J].LWT - Food Science and Technology,2012,46(2):382-387.
[17] 张颖, 孙中理,曾智娟,等.不同下胶剂对蓝莓酒颜色的综合影响分析[J].酿酒科技,2020 (8):28-32.
ZHANG Y,SUN Z L,ZENG Z J,et al.Influence of different clarifying agents on the color of blueberry wine[J].Liquor-Making Science & Technology,2020 (8):28-32.
[18] 陈祖满. 蓝莓酒发酵过程中主要成分变化规律研究[J].中国酿造,2014,33(2):93-96.
CHEN Z M.Changes of main components in blueberry wine fermentation process[J].China Brewing,2014,33(2):93-96.
[19] 韩冬梅, 朱春宇,张璐,等.SO2-保鲜纸结合冷库预冷对龙眼果实低温贮藏效果的影响[J].保鲜与加工,2020,20(1):1-11.
HAN D M,ZHU C Y,ZHANG L,et al.Effects of SO2-released paper combined with low temperature precooling on Longan fruits quality after storage at low temperature[J].Storage and Process,2020,20(1):1-11.
[20] SUN X Y,YAN Z C,ZHU T,et al.Effects on the color,taste,and anthocyanins stability of blueberry wine by different contents of mannoprotein[J].Food Chemistry,2019,279:63-69.
[21] LI X S,ZHANG L,PENG Z Y,et al.The impact of ultrasonic treatment on blueberry wine anthocyanin color and its in-vitro anti-oxidant capacity[J].Food Chemistry,2020,333:127 455.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司