发酵前处理对沙棘树莓冰酒氨基酸的影响

摘要

Fruit wine was prepared by using sea-buckthorn and raspberry as raw materials, mixed fruit juice by D 101-I resin, processed orange juice and original juice were regulated to original sugar concentration of 12% and pH 4.2. Then added active dry yeast of 1.2‰,the process conditions of sea-buckthorn and raspberry wine fed-batch fermentation were optimized. In this study, the sea-buckthorn wine was detected after aging by the amino acid analyzer. It was found that The amino acid content of processed orange juice were relatively more.The sea buckthorn and raspberry wine browning can be controlled. Stability was improved, the taste was improved.%　　以沙棘汁和树莓汁为原料，混合果汁经 D 101-I 大孔吸附树脂过滤，分别对处理过的果汁和未处理的果汁调整初始糖度12，pH4.2,接入1.2‰活性干酵母，采用流加发酵优化发酵工艺，经陈酿得到沙棘树莓冰酒。本实验采用 L-8800全自动氨基酸分析仪对两种发酵冰酒的氨基酸成分进行检测。结果表明发酵前对混合果汁用树脂处理,氨基酸含量相对多些,与此同时能有效控制沙棘树莓酒陈酿过程中的褐变,提高稳定性,改善酒的口感。