从棕树 (Phoenix sylvestris) 汁中制备的葡萄酒发酵过程中的变化研究
Nabin Khadka1, Dev Raj Acharya1, Anish Dangal2
1Central Department of Food Technology, Tribhuvan University, Dharan, 56700, Nepal.
Heliyon
|August 22, 2024
概括
用中年野生枣树优化了葡萄酒生产的棕汁发酵. 与自然发酵相比,纯酵母文化产生了优异的棕葡萄酒,理想的特点是阴暗,水果和甜.
科学领域:
- 食品科学与技术 食品科学与技术
- 发酵科学 发酵科学
- 生物技术是生物技术.
背景情况:
- 棕酒是一种酒精饮料,由各种棕树的发酵果汁制成.
- 野生枣树种,Phoenix sylvestris,是传统棕葡萄酒生产的来源.
- 了解发酵过程对于优化棕葡萄酒质量至关重要.
研究的目的:
- 为了研究 *Phoenix sylvestris* 果汁在棕酒中发酵过程中的物理化学和挥发性变化.
- 为了比较纯酵母培养 (*Saccharomyces cerevisiae* SC22) 与棕葡萄酒发酵中的天然起始培养的疗效.
- 为了确定棕树的最佳年龄,以获得果汁产量和质量.
主要方法:
- 根据果汁产量和可溶性固体总量确定最佳棕树年龄 (15-40年).
- 使用纯 *Saccharomyces cerevisiae* 和天然初始培养物,调整总可溶固体到21.5°Brix的发酵棕汁.
- 监测的关键参数:酸度,pH值,糖,酒精,和在发酵过程中.
- 对获得的棕酒进行了感官评估和可接受性测试.
主要成果:
- 在两个酵母系统的发酵过程中发生了显著的物理化学和挥发性变化 (p ≤0.05).
- 用纯酵母培养物发酵的棕酒的质量明显高于自发发酵的葡萄酒.
- 感官评估表明,理想的棕葡萄酒是阴的,有水果香气和甜味.
结论:
- 中年 *Phoenix sylvestris* 棕 (15-40岁) 是生产棕汁葡萄酒的最佳选择.
- 纯酵母发酵显著提高了棕葡萄酒的质量,而不是自然发酵.
- 优化的发酵参数和感觉特征有助于获得理想的棕葡萄酒特性.
关键词:
发酵 发酵 是一个过程.棕树的果汁就是棕树的果汁.物理化学分析 物理化学分析感官分析是一种感官分析.托迪·托迪 (Toddy Toddy) 是一个名为托迪的小伙子.葡萄酒 葡萄酒 葡萄酒 葡萄酒更多相关视频
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