猕猴桃干酒酿造工艺及其非生物稳定性研究
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摘要
本试验立足国内猕猴桃生产的实际情况，对以鲜食型‘秦美’猕猴桃为原料酿制干酒的酿造工艺及其非生物稳定性进行了研究，重点解决了酵母的选择、清汁的快速制取、发酵最佳参数的确定、降酸剂和澄清剂的筛选、超滤操作参数的选择等技术问题。研究结果表明：
从猕猴桃成熟果实上可选育出猕猴桃酒用酵母，其耐酸性强，耐SO_2能力弱，可耐SO_230mg/L～40mg/L；发酵醪pH越低发酵越快，产酸量较大，达4g/L左右，产酒精能力较强，可达9.4％(v/v，20℃)。
于破碎果浆中加SO_260mg/kg，果胶酶100mg/kg，40℃酶解4h后榨汁，于浑汁中再加SO_220mg/kg，果胶酶40mg/kg，皂土0.7g/kg，澄清4h，可快速获得透光率达85％以上、Vc保存率高的猕猴桃清汁。
用葡萄酒酵母能酿造出比活性干酵母更优质的猕猴桃干酒。清汁发酵优于浑汁和全果发酵，发酵后降酸与降酸后发酵相比，降酸后发酵酒的风味及品质更好。
用520nm吸光度和680nm透光率可作为猕猴桃干酒色度和澄清度的指标。
猕猴桃干酒最佳发酵工艺参数为：于清汁中加SO_260mg/kg，0.1％葡萄酒酵母，在12℃～15℃低温发酵，所得酒色泽好，Vc保存率高，风味佳，稳定性高。
发酵前在清汁中再加60mg/kgSO_2，对发酵酒的扩色效果较好；在所选降酸剂中，以酒石酸钾对猕猴桃干酒的降酸效果最好，对酒的负面影响小，每降酸1g/L需酒石酸钾约2.4g。
将猕猴桃干酒在其冰点以上0.5℃～1.0℃冷处理6天，酒的稳定性得到显著提高，酒的色泽得到改善，口味更柔和，风味更协调，是一种理想的处理方式；热处理对干酒的负面影响大，在猕猴桃干酒生产中不可行。
澄清剂最适加量分别为：琼脂0.15g/L、明胶0.75g/L、皂土3.5g/L、PVP1.4g/L，干酪素1.5g/L，活性炭1.0g/L、壳聚糖0.4g/L。其中以壳聚糖澄清速度快，效果最好。壳聚糖能有效去除酒中的可溶性蛋白质和酚类物质，提高酒的稳定性，使酒更有光泽，透光率可达98％。
超滤澄清猕猴桃干酒现实可行，其操作具有能耗小、无相变、快速、简便、无外源澄清剂污染等优点。超滤后的猕猴桃干酒，除去了引起浑浊、沉淀的物质，澄清效果好，而大部分营养物质和风味成分被保留下来。本试验操作参数为：操作压力0.04MPa，操作温度20℃～25℃，料液流速6L/h，超滤17min后，膜通量趋于平衡。
本研究的创新点在于:对称猴桃干酒酵母进行了初步选育;加果胶酶
14()m以kg，皂上0.79/kg，50:somg/kg，可将制取称猴桃清汁的时间缩短1，/3以上;
低温发酵并经冷处理，称猴桃干酒的稳定性高，品质好;将PVP和壳聚糖作为称
猴桃干酒的澄清剂，其中壳聚糖效果更好;首次将超滤技术用于称猴桃干酒的澄
清，不但澄清效果好，而且超滤后的干酒不需杀菌。
Facing on the Kiwi-fruit wine practices in China, brewing technology and non-bio-stability of dessert kiwi-fruit wine were studied. The experimental results primarily solved the technical and stabile problems. Contents of the dissertation are selection of yeast, making and clarification of kiwi-fruit juice, optimization fermentation parameters, reducing total acid content, clarification technique of raw kiwi-fruit wine after fermentation and applying of ultra -filtration. The results are listed as follows:
The yeast for kiwi-fruit wine can be selected from ripe kiwi-fruit. It's endurance of SO: is about 3()mg/L~40mg/L, the lower pH value is, the fermentation speed is faster and the yield of acid is up to 4g/L. The alcohol production is about 9.4%(v/v).
The kiwi-fruit juice was clarified by adding 60mg/kg SO2, 100mg/kg pectinase to fragmented kiwi-fruit and squeezing it after 4 hours at 40 ℃, then adding another 20mg/kg SOi, 4()mg/kg pectinase, 0.7g/kg bcnotonite and clarifying for 4 hours. Transmittance of clarified juice in 680nm is above 85% and the vitamin C (Vc) content is high. The time of getting clarified kiwi-fruit juice is short.
Adding wine yeast to this clarified juice, you can brew out the best flavor and high clarity kiwi-fruit wine. Clarified juice is better than turbid juice or smashed kiwi-fruit as raw material for brewing. Influence of the content o f total acid reduction before or after brewing to wine is not significant, but the former procedure is better.
The absorbance in 520nm and transmittance in 680nm can denote the chroma and clarity of kiwi-fruit wine.
The optimal fermentation parameters arc adding 6()mg/kg SO2, 0.1% wine yeast, fermentation temperature is 12℃- 15℃. In this condition, the colour, flavor, stability of wine are the best.
Adding 60mg/kg SO2 to clarified juice before brewing can improve the colour of wine.K2C4H4O6 is the best one in the three material used to reduce total acid.Every 2.4 gram K.2C4H.4O(, can reduce 1 gram acid in 1 litre.
An ideal method to improve the stability of wine is keeping the wine at 0.5℃~ 1.0℃ above it's freezing temperature for 6 days.The stability,colour and flavor are improved. Warming is not a good method.
In the studies on the effect of clarificant, agar, glutosan, casein, activated charcoal, benotonite, polyvinylpyrrolidone(PVP) and chitosan are tested. The results showed that the proper adding quantity of each clarificant is separately that agar 0.15g/L, glutin 0.75g/L, benotonite 3.5g/L, activated charcoal 1.0g/L, casein 1.5g/L, PVP 1.4g/L, chitosan 0.4g/L.When the adding dosage is 0.4g/L, chitosan can remove the solubility protein, phenolic compounds in wine effectively and the clarifing rate is high, thereby, the kiwi-fruit wine' s stability can be improved and the colour and luster are good. The wine treated with chitosan can reach 98% degree of clarity.
A study on kiwi-fruit wine clarification by ultra-filtration (UF) with domestic hollow fibers is presented. Used in the kiwi-fruit wine, UF has the advantage of reducing energy consume, having no phase change, reducing processing time, improving product quality. UF can remove most of the material that cau se haze and sediment in wine, and retain wine nutrition elements and flavor bascically. The optimal parameters of UF are pressure 0.04MPa, the temperature 20℃~25℃, the remove speed of wine is 6L/h, after 17 minutes the rate of flow maintains the balance.
The new view of the studies showed as follows: The yeast of kiwi-fruit was selected from ripe kiwi-fruit. Adding pectinase 140mg/kg, benotonite 0.7g/kg and SO2 8()mg/kg, the time of getting the clarified kiwi-fruit juice was shortened 1/3 at least. Fermentation at lower temperature and store it at 0.5 ℃~1.0℃ above it' s freezing temperature, the wine is the best. The PVP and chitosan was used as clarificant first and the chitosan is the best. We applied the UF to clarify the kiwi-fruit wine frist, the chlarified wine is no need to kill germs, the effect is very good.
从猕猴桃成熟果实上可选育出猕猴桃酒用酵母，其耐酸性强，耐SO_2能力弱，可耐SO_230mg/L～40mg/L；发酵醪pH越低发酵越快，产酸量较大，达4g/L左右，产酒精能力较强，可达9.4％(v/v，20℃)。
于破碎果浆中加SO_260mg/kg，果胶酶100mg/kg，40℃酶解4h后榨汁，于浑汁中再加SO_220mg/kg，果胶酶40mg/kg，皂土0.7g/kg，澄清4h，可快速获得透光率达85％以上、Vc保存率高的猕猴桃清汁。
用葡萄酒酵母能酿造出比活性干酵母更优质的猕猴桃干酒。清汁发酵优于浑汁和全果发酵，发酵后降酸与降酸后发酵相比，降酸后发酵酒的风味及品质更好。
用520nm吸光度和680nm透光率可作为猕猴桃干酒色度和澄清度的指标。
猕猴桃干酒最佳发酵工艺参数为：于清汁中加SO_260mg/kg，0.1％葡萄酒酵母，在12℃～15℃低温发酵，所得酒色泽好，Vc保存率高，风味佳，稳定性高。
发酵前在清汁中再加60mg/kgSO_2，对发酵酒的扩色效果较好；在所选降酸剂中，以酒石酸钾对猕猴桃干酒的降酸效果最好，对酒的负面影响小，每降酸1g/L需酒石酸钾约2.4g。
将猕猴桃干酒在其冰点以上0.5℃～1.0℃冷处理6天，酒的稳定性得到显著提高，酒的色泽得到改善，口味更柔和，风味更协调，是一种理想的处理方式；热处理对干酒的负面影响大，在猕猴桃干酒生产中不可行。
澄清剂最适加量分别为：琼脂0.15g/L、明胶0.75g/L、皂土3.5g/L、PVP1.4g/L，干酪素1.5g/L，活性炭1.0g/L、壳聚糖0.4g/L。其中以壳聚糖澄清速度快，效果最好。壳聚糖能有效去除酒中的可溶性蛋白质和酚类物质，提高酒的稳定性，使酒更有光泽，透光率可达98％。
超滤澄清猕猴桃干酒现实可行，其操作具有能耗小、无相变、快速、简便、无外源澄清剂污染等优点。超滤后的猕猴桃干酒，除去了引起浑浊、沉淀的物质，澄清效果好，而大部分营养物质和风味成分被保留下来。本试验操作参数为：操作压力0.04MPa，操作温度20℃～25℃，料液流速6L/h，超滤17min后，膜通量趋于平衡。
本研究的创新点在于:对称猴桃干酒酵母进行了初步选育;加果胶酶
14()m以kg，皂上0.79/kg，50:somg/kg，可将制取称猴桃清汁的时间缩短1，/3以上;
低温发酵并经冷处理，称猴桃干酒的稳定性高，品质好;将PVP和壳聚糖作为称
猴桃干酒的澄清剂，其中壳聚糖效果更好;首次将超滤技术用于称猴桃干酒的澄
清，不但澄清效果好，而且超滤后的干酒不需杀菌。
Facing on the Kiwi-fruit wine practices in China, brewing technology and non-bio-stability of dessert kiwi-fruit wine were studied. The experimental results primarily solved the technical and stabile problems. Contents of the dissertation are selection of yeast, making and clarification of kiwi-fruit juice, optimization fermentation parameters, reducing total acid content, clarification technique of raw kiwi-fruit wine after fermentation and applying of ultra -filtration. The results are listed as follows:
The yeast for kiwi-fruit wine can be selected from ripe kiwi-fruit. It's endurance of SO: is about 3()mg/L~40mg/L, the lower pH value is, the fermentation speed is faster and the yield of acid is up to 4g/L. The alcohol production is about 9.4%(v/v).
The kiwi-fruit juice was clarified by adding 60mg/kg SO2, 100mg/kg pectinase to fragmented kiwi-fruit and squeezing it after 4 hours at 40 ℃, then adding another 20mg/kg SOi, 4()mg/kg pectinase, 0.7g/kg bcnotonite and clarifying for 4 hours. Transmittance of clarified juice in 680nm is above 85% and the vitamin C (Vc) content is high. The time of getting clarified kiwi-fruit juice is short.
Adding wine yeast to this clarified juice, you can brew out the best flavor and high clarity kiwi-fruit wine. Clarified juice is better than turbid juice or smashed kiwi-fruit as raw material for brewing. Influence of the content o f total acid reduction before or after brewing to wine is not significant, but the former procedure is better.
The absorbance in 520nm and transmittance in 680nm can denote the chroma and clarity of kiwi-fruit wine.
The optimal fermentation parameters arc adding 6()mg/kg SO2, 0.1% wine yeast, fermentation temperature is 12℃- 15℃. In this condition, the colour, flavor, stability of wine are the best.
Adding 60mg/kg SO2 to clarified juice before brewing can improve the colour of wine.K2C4H4O6 is the best one in the three material used to reduce total acid.Every 2.4 gram K.2C4H.4O(, can reduce 1 gram acid in 1 litre.
An ideal method to improve the stability of wine is keeping the wine at 0.5℃~ 1.0℃ above it's freezing temperature for 6 days.The stability,colour and flavor are improved. Warming is not a good method.
In the studies on the effect of clarificant, agar, glutosan, casein, activated charcoal, benotonite, polyvinylpyrrolidone(PVP) and chitosan are tested. The results showed that the proper adding quantity of each clarificant is separately that agar 0.15g/L, glutin 0.75g/L, benotonite 3.5g/L, activated charcoal 1.0g/L, casein 1.5g/L, PVP 1.4g/L, chitosan 0.4g/L.When the adding dosage is 0.4g/L, chitosan can remove the solubility protein, phenolic compounds in wine effectively and the clarifing rate is high, thereby, the kiwi-fruit wine' s stability can be improved and the colour and luster are good. The wine treated with chitosan can reach 98% degree of clarity.
A study on kiwi-fruit wine clarification by ultra-filtration (UF) with domestic hollow fibers is presented. Used in the kiwi-fruit wine, UF has the advantage of reducing energy consume, having no phase change, reducing processing time, improving product quality. UF can remove most of the material that cau se haze and sediment in wine, and retain wine nutrition elements and flavor bascically. The optimal parameters of UF are pressure 0.04MPa, the temperature 20℃~25℃, the remove speed of wine is 6L/h, after 17 minutes the rate of flow maintains the balance.
The new view of the studies showed as follows: The yeast of kiwi-fruit was selected from ripe kiwi-fruit. Adding pectinase 140mg/kg, benotonite 0.7g/kg and SO2 8()mg/kg, the time of getting the clarified kiwi-fruit juice was shortened 1/3 at least. Fermentation at lower temperature and store it at 0.5 ℃~1.0℃ above it' s freezing temperature, the wine is the best. The PVP and chitosan was used as clarificant first and the chitosan is the best. We applied the UF to clarify the kiwi-fruit wine frist, the chlarified wine is no need to kill germs, the effect is very good.
引文
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