食品科学2024，Vol.45Issue(13)：164-172,9.DOI:10.7506/spkx1002-6630-20231106-029
不同品种葡萄添加量对果啤香气、理化指标及抗氧化活性的影响
Effects of Addition of Different Amounts and Varieties of Grapes on Aroma,Physicochemical Indexes and Antioxidant Activity of Fruit Beer
摘要
Abstract
In order to explore the application value of different grape varieties in fruit beer brewing and their effects on beer quality,we studied the effects of addition of different levels(30％and 40％,V/V)of Syrah or Merlot grape mashes on the aroma,physical and chemical indexes and antioxidant activity of fruit beer.Besides,grape beer with better quality was determined by sensory evaluation.The results showed that both grape varieties increased the concentration and antioxidant properties of phenols including 1,1-diphenyl-2-picrylhydrazyl(DPPH)scavenging capacity,ferric and cupric ion reducing power abilities,and significantly elevated the acidity and alcohol concentration of beer.The beer made with the addition of 30％Syrah or 40％(V/V)Merlot exhibited the highest content of aroma compounds,which increased by 190.55％and 152.65％,respectively,when compared with the control group.Sensory evaluation showed that the beer made with the addition of 30％Syrah tasted best.In general,the addition of different varieties of grape mashes had a positive effect on improving beer quality and aroma,which could become an important direction for the development of diversified beer products in the future.关键词
葡萄/啤酒/多酚/抗氧化活性/香气Key words
grape/beer/polyphenol/antioxidant activity/aroma分类
轻工纺织引用本文复制引用
樊玉婷,房玉林,张克坤,李智昊,李月垣,张俊霞,张李一如,王璐,周鹏辉,李进,陈可钦..不同品种葡萄添加量对果啤香气、理化指标及抗氧化活性的影响[J].食品科学,2024,45(13):164-172,9.基金项目
陕西省重点研发计划项目(2023-ZDLNY-21) （2023-ZDLNY-21）
山东省重点研发计划(重大科技创新工程)项目(2022CXGC010605) （重大科技创新工程）
国家葡萄产业技术体系项目(CARS-29-zp-6) （CARS-29-zp-6）
