在非常高的重力条件下使用开普果生产半干葡萄酒,具有保存的抗氧化特性
Somil Kumar1, Naveen Malik1, Akhilesh Kumar1
1Amity Institute of Biotechnology, Amity University Rajasthan, NH 11C, Kant Kalwar, Jaipur, India.
Journal of microbiological methods
|February 8, 2026
概括
这项研究首次证明了使用非常高重力发酵的半干开普果葡萄酒的生产. 该过程产生了一种中度抗氧化葡萄酒,酒精含量约为13%.
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
- 葡萄酒学 葡萄酒学 葡萄酒学
背景情况:
- 开普 (Physalis peruviana) 是一种营养丰富的水果,具有酒的潜力.
- 传统的酒方法可能无法充分利用水果的潜力或优化生产效率.
- 非常高重力 (VHG) 发酵提供了一种方法来增加酒精度,并可能减少发酵时间.
研究的目的:
- 为了研究使用非常高的重力条件生产半干燥的开普果葡萄酒的可行性.
- 描述发酵过程和产生的葡萄酒的关键参数.
- 为了评估产品葡萄酒中抗氧化剂活性的保存.
主要方法:
- 在非常高的重力条件下使用Saccharomyces cerevisiae进行开普果汁的实验室规模批量发酵.
- 将初始的°Bx调整为25°Bx,使用糖糖.
- 监测发酵时间,pH,°Bx,乙醇度 (HPLC,GC-FID,折射计),可定位酸度和挥发性酸度.
- 使用光谱光度法测量抗氧化剂活性.
主要成果:
- 成功生产半干燥的开普果葡萄酒,平均发酵时间为21天.
- 通过HPLC.通过HPLC.实现了最终大约13.2% (±0.26%) 的乙醇度.
- 发酵后的pH值从4.51降至3.63,可定位酸度为6g/L,挥发酸度为0.15g/L.
- 在经过加工的葡萄酒中,抗氧化活性保持在39.64%,在一年前的样本中保持在53.86%.
结论:
- 非常高的重力发酵是一种生产半干燥的开普果葡萄酒的可行方法.
- 该过程产生了一种具有理想的物理化学性质和适度抗氧化剂保存的葡萄酒.
- 这项研究为优化工业规模生产开普果葡萄酒提供了基础.
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