【摘要】 对宣木瓜酒主发酵条件采用了正交实验法进行优化。实验结果表明,最佳发酵条件为主含糖量15%、酵母接种量10%、发酵温度25℃、硫酸铵浓度为1000mg/L;该条件下出酒率为66.3%,酒精度为7.6%vol;宣木瓜酒发酵过程中主要成分含量的变化结果表明,主发酵前维生素C为95.2mg/100g、总黄酮16.3mg/100g、齐墩果酸135mg/100g。在主发酵结束时维生素C为81.3mg/100g、总黄酮15.9mg/100g、齐墩果酸132mg/100g。后发酵结束时维生素C含量为47.5mg/100g、总黄酮14.8mg/100g、齐墩果酸130mg/100g。发酵过程中总黄酮、维生素C、齐墩果酸含量明显下降,但相对含量仍很高。更多还原

【Abstract】 The chief fermentation conditions of Chaenomeles speciosa S.Nakai wine were optimized by orthogonal experiments.The results suggested that the optimum fermentation conditions were as follows: 15 % sugar content,10 % inoculation quantity,fermentation temperature at 25 ℃,and ammonium sulfate concentration as1000 mg/L.Under such conditions,wine yield and alcohol content were 66.3 % and 7.6 % respectively.Before primary fermentation,the content of vitamin C,total flavone and oleanolic acid in the wine were 95.2 mg/100 g,16.3 mg/100 g and 135 mg/100 g respectively.After the end of primary fermentation,their content changed into 81.3 mg/100 g,15.9 mg/100 g and 132 mg/100 g respectively.After the end of late fermentation,their contents changed into 47.5 mg/100 g,14.8 mg/100 g and 130 mg/100 g respectively.The above data suggested that the content of total flavone,vitamin C and oleanolic acid decreased obviously during the fermentation but their relative content remained high.更多还原