酒造过程的优化以及不同澄清剂对其质量和稳定性的影响
Juan Chen1,2, Sijie Zhu1,2, Jia Deng1
1School of Food Engineering, Moutai Institute, Luban Road, Renhuai 564507, China.
Foods (Basel, Switzerland)
|September 27, 2025
概括
这项研究优化了梅子葡萄酒发酵和澄清过程. 酸盐处理产生了最清晰,最稳定的葡萄酒,提供了一种生产高质量的梅酒的实用方法,减少了沉积物.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 葡萄酒学 葡萄酒学 葡萄酒学
背景情况:
- 传统的梅酒造缺乏标准化的参数,导致质量不一致和沉积物形成.
- 优化发酵和澄清对于生产高质量的梅酒至关重要.
研究的目的:
- 系统地优化梅子葡萄酒生产过程,重点关注发酵参数和澄清技术.
- 确定最有效的澄清方法,以提高葡萄酒的清晰度,稳定性和质量,同时保留功能成分.
主要方法:
- 单因素实验,其次是用于发酵优化反应表面方法 (RSM) 的Box-Behnken设计.
- 评估各种澄清技术,包括澄清剂 (奇托桑),热处理,膜过和在不同温度下静态澄清.
主要成果:
- 确定了最佳发酵参数:31°C,12天,0.86%的酵母注射,pH值3.5,糖28.5%,产生13.7%体积酒精.
- 素治疗实现了最高的光透度 (89.8%),最佳的铁 (88.6%) 和氧化稳定性 (88.9%).
- 其他方法,如膜过和热处理澄清了葡萄酒,但降低了多含量和质量.
结论:
- 优化的发酵参数和酸盐澄清为生产高质量的梅酒提供了可靠的方法.
- 清晰化技术的选择应平衡有效性,功能成分保留和成本效益.
- 这项研究为工业梅酒生产和沉积物减少策略提供了有价值的参数.
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