南方农业学报2018，Vol.49Issue(2)：348-353,6.DOI:10.3969/j.issn.2095-1191.2018.02.22
马家柚果酒发酵工艺及其抗氧化作用分析
Fermentation process and antioxidant effects of Majia pummelo wine
摘要
Abstract
[Objective]The fermentation process and antioxidant effects of Majia pummelo wine were studied in order to provide reference for comprehensive utilization and further processing of Majia pummelo.[Method]The effects of ini-tial sugar content,additive amount of yeast,additive amount of potassium metabisulfite(K2S2O5),initial pH of juice,fer-mentation temperature and fermentation time on alcohol content of Majia pummelo wine were analyzed based on single factor experiment and orthogonal experiment.Then the optimum fermentation process of Majia pummelo wine was deter-mined.The scavenging effects of Majia pummelo juice,Majia pummelo wine and Majia pummelo wine adding buds on superoxide anion free radical(O2-)and hydrogen peroxide(H2O2).[Result]Results indicated that the influence factors on alcohol content of Majia Pummelo wine were in the following order:additive amount of K2S2O5>initial pH of juice>ini-tial sugar content of juice>fermentation temperature>fermentation time>additive amount of yeast. The optimum fer-mentation process of Majia pummelo wine was as follows: initial sugar content of juice was 22%,additive amount of yeast 2%,additive amount of K2S2O5120 mg/mL,initial pH of juice 4.0,fermentation temperature 30℃and fermenta-tion time 18 d.Under this process,the alcohol content of Majia pummelo wine was 14.3%vol.The maximum scavenging rates of Majia pummelo juice,Majia pummelo wine and Majia pummelo wine added buds to O2- were 26.6%,34.5% and 43.0% respectively.The maximum scavenging rates of Majia pummelo juice,Majia pummelo wine and Majia pummelo wine adding buds to H2O2were 21.7%,29.0% and 37.6% respectively.[Conclusion]The fermentation process optimized by orthogonal experiment is efficient to ferment Majia pummelo wine.The antioxidant effects of Majia Pummelo wine is improved when the buds of Majia pummelo are added.关键词
马家柚/果酒/叶芽/发酵工艺/抗氧化作用Key words
Majia pummelo/wine/bud/fermentation process/antioxidant effect分类
农业科技引用本文复制引用
周丽明,韩金多..马家柚果酒发酵工艺及其抗氧化作用分析[J].南方农业学报,2018,49(2):348-353,6.基金项目
上饶市农业科技与社会发展科技项目(16B008) （16B008）
