芙蓉李酒降酸工艺的研究-中国科技论文在线.PDFVIP

中国科技论文在线 芙蓉李酒降酸工艺的研究 张芷昕，陈毅斌，林凌萍，林佳佳，黄鹭强** （福建师范大学生命科学学院，福州 350117） 5 摘要：本研究利用芙蓉李果汁接种酿酒酵母发酵原酒，在此基础上接种产朊假丝酵母进行降 酸发酵。分析单一酵母发酵和两种酵母联用发酵过程中 L-苹果酸、草酸、酒石酸的含量变 -1 化，探究芙蓉李酒的降酸工艺。酿酒酵母一次发酵芙蓉李酒，降酸量可达到1.0 gL ，通过 -1 产朊假丝酵母二次发酵，芙蓉李酒总酸含量下降了1.70 gL 。 10 关键词：芙蓉李；酒；酿酒酵母；产朊假丝酵母；降酸 中图分类号：TS261.4 Study on Deacidification Process of Furong Plum Wine ZHANG Zhixin, CHEN Yibin, LIN Lingping, LIN Jiajia, HUANG Luqiang 15 (College of Life Sciences, Fujian Normal University, Fuzhou 350117) Abstract : Furong plum juice was used as the raw materials to brew wine by Saccharomyces cerevisiae and deacidified fermentation was carry out by Candida utilis during wine process in this paper. Content of malic acid, oxalic acid and tartaric acid were detected during two process methods of furong plum wine,single yeast fermentation and two yeast combination fermentation. Content total acid of furong 20 plum wine was 1.0 gL-1 after first stage fermentation by Saccharomyces cerevisiae, and content total acid of furong plum wine was 1.70 gL-1 after second stage fermentation by Candida utilis. Key words: Furong plum; Wine; Saccharomyces cerevisiae; Candida utilis; Deacidification 0 引言 芙蓉李(Prunus salicina)为蔷薇科李属植物，又名浦李、夫人李，营养丰富，富含糖、 25 蛋白质、钙、磷、胡萝卜素、维生素B 、维生素C 等。李果味甘酸，性平，具有生津止渴、 清肝除热、利水的功效。现代药理研究证实，李子可促进消化酶和胃酸的分泌，增加胃肠蠕 [1-2] 动，对胃酸缺乏、食后饱胀、大便秘结者适用 。