研究避光条件下不同因素对红曲酒色价稳定性的影响,为保护红曲酒储存过程中的颜色稳定性提供理论依据。以红曲原酒及红曲浸提液为实验材料,分析避光条件下酒体成分(有机酸、氨基酸、多酚化合物)、理化指标(pH、酒精度)和储存条件(温度、氧气)对红曲酒色价稳定性的影响。结果表明,避光条件下长期储存时,pH、氧气、氨基酸、有机酸、多酚成分对红曲酒色价稳定性影响不明显,而低酒度和高温能够显著降低色价;加入蒸馏酒调节酒度至38%vol,4 ℃下避光储存90 d后,其色素保存率为91.27%,是单独4 ℃下储存的1.25倍,是现有室温存放的2.27倍,其颜色仍保持原有的红棕色。因此,高酒度和低温储存能较好保持红曲酒的原有颜色,延长货架期,可用于红曲酒色价稳定性的维持。
The effects of different factors on the color stability of Hong Qu glutinous rice wine under dark conditions were studied. The effects of wine composition (organic acids, amino acids, polyphenol compounds), physical and chemical indexes (pH, alcohol content), and storage conditions (temperature, oxygen) on color stability of Hong Qu glutinous rice wine under dark conditions were analyzed using Hong Qu glutinous rice wine and extract as experimental materials. The results showed that pH, oxygen, amino acids, organic acids, and polyphenols had no significant effect on the color stability of Hong Qu glutinous rice wine during long-term storage under dark conditions, while low alcohol content and high temperature significantly reduced the color stability of Hong Qu glutinous rice wine. After adding distilled liquor to adjust the wine degree to 38% vol, the pigment preservation rate of the wine was 91.27%, which was 1.25 times that of the wine stored at 4 ℃ and 2.27 times that of the Hong Qu glutinous rice wine stored at room temperature. The color of the Hong Qu glutinous rice wine remained the original reddish-brown. Therefore, high alcohol content and low-temperature storage can better maintain the original color of Hong Qu glutinous rice wine, prolong the shelf life, and can be used to maintain the color value stability of Hong Qu glutinous rice wine.
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