作　　者： ; ; ;

机构地区： 山东农业大学生命科学学院

出　　处： 《酿酒》 2012年第5期52-56,共5页

摘　　要： 研究以山楂为主要原料,采用四种果酒酵母发酵山楂酒,通过对发酵过程和发酵结束后成品酒的理化指标、色度、色调、黄酮、花色苷、多酚含量、抗氧化性分析,以期筛选出适合山楂酒发酵的最优酵母。试验发现4#酵母为性能优良的山楂酒发酵酵母:发酵性能优良;成品山楂酒主要理化指标适中,感观品质优良;山楂酒中黄酮与多酚含量最高,且具有良好的ABTS消除能力、DPPH清除能力与FRAP还原能力。相关性研究表明山楂酒中的抗氧化物质与ABTS消除能力、DPPH清除能力、FRAP值间无显著相关性。 hawthorn was used as main raw material to ferment wine by four varieties of fruit yeasts,during fermentation,the physical and chemical indicators,chroma,tone,flavone,anthocyanin and polyphenol content,oxidation resistances of the fermenting wine were analyzed in order to screen the optimal yeast for fermenting hawthorn wine.The results showed that 4# yeast had best performance during fermenting: it had excellent fermentation performance;finished hawthorn wine had moderate physical and chemical indicators and good organoletic characteristic;flavone and polyphenol in hawthorn wine reached the highest content,and the wine showed best ABTS scavenging ability,DPPH scavenging ability,and Ferric reducing antioxidant power.The results of correlation analysis manifested that there was no correlation relationship between antioxidant content and ABTS scavenging ability,DPPH scavenging ability,Ferric reducing antioxidant power.

关 键 词： 果酒酵母 酵母发酵 抗氧化性 山楂酒 品质优良 还原能力 理化指标 多酚含量

领　　域： [轻工技术与工程] [轻工技术与工程]