酸果酒-酒生产中的乙醇和乳酸发酵
Adam Głowacki1, Justyna Paszkot1, Witold Pietrzak1
1Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
Molecules (Basel, Switzerland)
|August 28, 2025
概括
混合发酵和水果添加增加了酸酒的产量. 酒的酸性,水果的选择 (草或树),以及减少跳,提高了酒的质量和感官吸引力.
科学领域:
- 食品科学
- 发酵技术
- 饮料科学
背景情况:
- 混合培养发酵是独特的酸和水果酒的关键.
- 发酵过程中的物理化学变化对酒的特性有很大影响.
研究的目的:
- 评估混合乙醇和乳酸发酵与果对酸性酒的影响.
- 评估最终产品对物理化学和感官属性的影响.
主要方法:
- 有三种草类型:经典的甜草和两种乳酸发酵草.
- 在发酵后添加草或树.
- 测量了pH,酒精含量,乳酸,糖醇,和FRAP等关键参数.
主要成果:
- 酸性,水果添加和有限的跳跃对技术和感官特征产生了积极的影响.
- 添加草增加了和清爽度; 添加拉斯伯里增强了颜色,泡,果味和香味.
- 非酸性酒的德克斯和糖含量较高;乳酸发酵对多和抗氧化活性的影响很小.
结论:
- 混合发酵和添加水果为开发功能性酸果酒提供了一种新的方法.
- 特定的水果选择和发酵方法可以根据所需的感觉和物理化学特征进行定制.
- 这项研究为寻求在酸酒市场创新的酒商提供了实用见解.
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