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发酵时间和玛卡含量对灵芝葡萄酒质量的影响

袁学军,刘梦滢,龚骋

(海南热带海洋学院,海南 三亚 572000)

摘要:灵芝葡萄酒含有多种营养物质和活性成分,具有营养、保健和预防疾病的作用,但灵芝葡萄酒的质量受多种因素的影响。以黑提葡萄(糖度20%、pH4.5)和赤灵芝(Ganoderma Lucidum(Curtis,Fr.)P.Karst)为材料,设置2 个因素的不同水平处理:发酵时间12、16、20、24d 和玛卡含量0、30、60、90g/50kg,通过测量pH 值、酒精度(%)、残糖量(%)、甲醇含量(mg/L)、总SO2含量(mg/L)、干物质的含量(g/L)、灵芝三萜含量(mg/mL)、苦味等指标,研究对灵芝葡萄酒质量的影响。结果显示:综合各项指标,效果由佳到差顺序的处理分别是发酵时间12>16>20>24d 和玛卡含量0>30>60>90g/50kg;因此,灵芝葡萄酒的处理的最佳条件为:发酵时间为12d 和玛卡含量为0g/50kg。

关键词:灵芝;葡萄;发酵时间;质量

Effects of Fermentation Time and Maca Content on the Quality of Ganoderma Lucidum Grape Wine

YUAN Xue-jun,LIU Meng-ying,GONG Cheng

(Hainan Ropical Cean College,Sanyan 572000,China)

Abstract: Ganoderma Lucidum grape wine contains a variety of nutrients and active ingredients with the functions ofbuilding-up health and preventing disease. Nevertheless,the quality of Ganoderma lucidum grape wine is influenced byvarious factors. In the current experiment,black grape(20%,pH 4.5)and red Ganoderma Lucidum(Curtis,Fr.)P. Karst)were used as raw materials. The test was conducted based on the fermentation time(12,16,20 and 24d)and Macacontent(0,30,60 and 90 g/50kg). By measuring the pH,alcohol content,residual sugar content(%),methanol content(mg/L),total SO2 content (mg/L),dry matter content (g/L),Ganoderma Lucidum triterpenoid content(mg/mL),bitterness,this study attempted to evaluate the effects of different fermentation time and Maca contents on the quality of Ganoderma Lucidum grape wine. The data showed that the effects in descending order of quality are fermentation time: 12>16> 20> 24 (d),and Maca content: 0> 30> 60> 90(g/50kg). Therefore,the optimal condition for Ganoderma Lucidum grape wine brewing is fermentation time-12d,and Maca content-0 g/50kg. This test provides technical support for brewinghigh quality Ganoderma Lucidum grape wine.

Key words: Ganoderma Lucidum;grape;fermentation time;Maca;wine quality

(2017年第20卷第6期)

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