石榴果酒发酵动力学及发酵工艺优化分析-fermentation kinetics and optimization of fermentation process of pomegranate fruit wine.docxVIP
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石榴果酒发酵动力学及发酵工艺优化分析-fermentation kinetics and optimization of fermentation process of pomegranate fruit wine
I
IV
pomegranate juice with 1/3 peel and seed.
Clarification of Pomegranate wine. The best clarification conditions were as follows: gelatin 0.10g/L, chitosan 0.8g/L, soap soil 1.0g/L, diatomite 0.8g/L. The clatify agent had certain effect to pomegranate wine components. The results: along with the increase of the content of the chitosan, alcohol, pH value and acidity of pomegranate wine almost had no change, but the flavonoids content and chroma decreased obviously. Then the chitosan had strong adsorption to flavonoid compounds.
Study on stability pomegranate wine. Pomegranate wine’s suitable preservation conditions: low temperature? acidic environment? avoiding contacting with light, Fe3+ and Al3+. K+, VC, benzene potassium and glucose were favorable to color. Citric acid could prevent bacterial pollution, and keeping the pomegranate wine quality.
The best extracting conditions of granatum pigment were confirmed the ratio between liquid and material 60(60:1), power 60W, temperature 60℃, time 7min. At such conditions, the color of was yellow, absorbance and chromatic aberration (L*、a*、
b*) were perfect.
Study on the stability of granatum pigment. The suitable preservation conditions: low temperature? acidic environment? avoiding contacting with light. Oxidant and reductant affected the extracted pigment liquid. Along with the increase of oxidant, the absorbance was increasing. On the contrary, along with the increase of reductant, the absorbance was decreasing. The pigment had strong antioxidant capability.
Key words: pomegranate? fermentation? pigment fermentation kinetics? sensory evaluation
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