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投稿时间：2019-05-01
投稿时间：2019-05-01
中文摘要: 以紫甘薯为原料，经蒸煮打浆、液化糖化、酒精发酵和巴氏杀菌酿制紫甘薯酒，采用单因素和正交试验优化紫甘薯酒主发酵条件，并进一步探讨不同后发酵温度对紫甘薯酒主要成分及品质的影响。结果表明，紫甘薯酒酿造最佳的主发酵条件为初始糖度22%、酵母接种量0.3%、发酵温度22℃、初始pH 3.8、时间10 d，合适的后发酵条件为温度15℃、时间30 d。按该发酵条件酿造的紫甘薯酒色泽呈紫红色，具有紫薯特有的香气、酒味醇厚、口感柔和、酒体协调，酒精度为12.7%vol，总酚和花色苷保留率分别为59.5%和49.4%。
Abstract:Purple sweet potato wine was brewed from purple sweet potato by cooking and pulping，liquefaction and saccharification，alcoholic fermentation and pasteurization.The main fermentation conditions of purple sweet potato wine were optimized by single factor and orthogonal test，and the effects of different postfermentation temperature on the main components and quality of purple sweet potato wine were discussed as well.The results showed that the optimum main fermentation conditions for purple sweet potato wine were 22%initial sugar，initial pH 3.8，0.3%yeast inoculation，at 22℃ fermentation for 10 days，and the best postfermentation conditions were at 15℃ for 30 days.The purple sweet potato wine，which brewed under abovefermentation condition possessed purple red color，unique aroma，mellow taste，soft taste and harmonious.Alcohol content was 12.7%vol，the retention rates of total phenol and anthocyanin were 59.5%and 49.4%，respectively.
keywords: purple sweet potato wine fermentation conditions sensory evaluation polyphenols anthocyanins
文章编号：201917014 中图分类号： 文献标志码：
基金项目:安徽省科技重大专项 (17030801019)；苏北科技专项（XZ-SZ201818）；江苏省科技项目（BE2017352）；徐州工程学院科研项目（XKY2017240、XKY2018250）；江苏省大学生创新创业训练计划项目（xcx2019047）
| Author Name | Affiliation |
| ZHANG Jian-ping，WU Yong-hua，JIANG Li-yuan，LIU En-qi | Jiangsu Key Laboratory ofFoodResource Developmentand Quality Safe，Xuzhou University ofTechnology，Xuzhou 221111，Jiangsu，China |
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