新型葡萄醋酿造工艺
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摘要
以巨峰葡萄为原料,采用酿酒酵母实现前期酒精发酵,巴氏醋杆菌进行醋酸发酵,制备葡萄醋。通过设定不同的浸渍温度、发酵温度寻找能够最大限度保留葡萄中各种营养物质并具备最佳口感的葡萄醋生产工艺。结果表明,通过高温浸渍、低温发酵工艺进行前期酒精发酵酿造而成的葡萄醋,具有最佳的口感及最为丰富的营养物质。
To prepare the grape vinegar,Saccharomyces cerevisiae and Acetobacter pasteurianus were used for ethanol fermentation and acetate fermentation,respectively,using Kyoho grapes as raw materials. By controlling different soaking temperatures and fermentation temperatures,the optimal vinegar production process was developed,in which the phenolic substances,aroma and color extracted from grapes were maximally retained. The grape vinegar prepared by macerated at high temperature and alcoholically fermented at low temperature performed the best color,the richest aroma and the most abundant phenolic substances.
To prepare the grape vinegar,Saccharomyces cerevisiae and Acetobacter pasteurianus were used for ethanol fermentation and acetate fermentation,respectively,using Kyoho grapes as raw materials. By controlling different soaking temperatures and fermentation temperatures,the optimal vinegar production process was developed,in which the phenolic substances,aroma and color extracted from grapes were maximally retained. The grape vinegar prepared by macerated at high temperature and alcoholically fermented at low temperature performed the best color,the richest aroma and the most abundant phenolic substances.
引文
[1]武运,周建中,李凯君,等.葡萄果醋酒精发酵过程工艺的研究[J].中国酿造,2010,29(3):113-115.
[2] YUMI S,YOSHITAKA T,YOSHIMASA N. Isolation and identification of DPPH radical scavenging compounds in kurosu(Japanese Unpolished Rice Vinegar)[J]. Journal of Agricultural and Food Chemistry,2002,50:6 501-6 503.
[3] SHINGO I,KAYO I,TAKEOMI K,et al. Asrl,an alcohol-responsive factor of Saccharomyces cerevisiae,is dispensable for alcoholic fermentation[J]. Applied Microbiology and Biotechnology,2006,72(3):560-565.
[4] KONDO S,TAYAMA K,TSUKAMOTO Y,et al. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats[J]. Bioscience,Biotechnology,and Biochemistry,2001,65(12):2 690-2 694.
[5]陆胜民,刘欠欠,杨颖,等.胡柚果醋的研究现状及其进展[J].食品与发酵科技,2009,45(4):19-21,31.
[6]李华,张予林,袁春龙,等.葡萄与葡萄酒中白藜芦醇分析方法的研究现状[J].中国食品学报,2005,5(1):104-108.
[7]诸亮.发酵调味品生产技术[M].北京:中国轻工业出版社,1999.
[8]陈孜铜,李静媛.浸渍方法对葡萄酒功能物质及品质的影响[J].中国酿造,2017,36(5):132-135.
[9] GB/T 15038—2006,葡萄酒、果酒通用分析方法[S].
[10] GB/T 10345—2007,白酒分析方法[S].
[11]朱宝墉.葡萄酒工业手册[M].北京:中国轻工业出版社,1995:21-35.
[12]陆燕,曾霞,曹建平.固相萃取-高效液相色谱测定果酒中的有机酸[J].广东石油化工学院学报,2016,26(6):15-19.
[13]刘庆,曹福成,孙英鸿.高效液相色谱法测定葡萄酒中白藜芦醇的含量[J].生命科学仪器,2013,11(Z1):9-11.
[2] YUMI S,YOSHITAKA T,YOSHIMASA N. Isolation and identification of DPPH radical scavenging compounds in kurosu(Japanese Unpolished Rice Vinegar)[J]. Journal of Agricultural and Food Chemistry,2002,50:6 501-6 503.
[3] SHINGO I,KAYO I,TAKEOMI K,et al. Asrl,an alcohol-responsive factor of Saccharomyces cerevisiae,is dispensable for alcoholic fermentation[J]. Applied Microbiology and Biotechnology,2006,72(3):560-565.
[4] KONDO S,TAYAMA K,TSUKAMOTO Y,et al. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats[J]. Bioscience,Biotechnology,and Biochemistry,2001,65(12):2 690-2 694.
[5]陆胜民,刘欠欠,杨颖,等.胡柚果醋的研究现状及其进展[J].食品与发酵科技,2009,45(4):19-21,31.
[6]李华,张予林,袁春龙,等.葡萄与葡萄酒中白藜芦醇分析方法的研究现状[J].中国食品学报,2005,5(1):104-108.
[7]诸亮.发酵调味品生产技术[M].北京:中国轻工业出版社,1999.
[8]陈孜铜,李静媛.浸渍方法对葡萄酒功能物质及品质的影响[J].中国酿造,2017,36(5):132-135.
[9] GB/T 15038—2006,葡萄酒、果酒通用分析方法[S].
[10] GB/T 10345—2007,白酒分析方法[S].
[11]朱宝墉.葡萄酒工业手册[M].北京:中国轻工业出版社,1995:21-35.
[12]陆燕,曾霞,曹建平.固相萃取-高效液相色谱测定果酒中的有机酸[J].广东石油化工学院学报,2016,26(6):15-19.
[13]刘庆,曹福成,孙英鸿.高效液相色谱法测定葡萄酒中白藜芦醇的含量[J].生命科学仪器,2013,11(Z1):9-11.