李勇

摘要 ? ?選擇山東山亭野生柿子牛心、磨盤、蓮花、火晶4個(gè)品種進(jìn)行發(fā)酵試驗(yàn)，分析成熟度、可溶性固形物、果膠酶添加量、偏重亞硫酸鉀添加量、發(fā)酵溫度、澄清劑、后熟溫度等因素對(duì)柿子酒成品品質(zhì)的影響，篩選出最佳參數(shù)。結(jié)果表明，火晶柿子含糖量和風(fēng)味物質(zhì)含量最高，軟熟期可溶性固形物含量最高;添加20 mg/L果膠酶效果較好;偏重亞硫酸鉀添加量為30 mg/L時(shí)防止雜菌污染和抗氧化效果最好;最佳發(fā)酵溫度為16～18 ℃;用0.1%皂土結(jié)合低溫澄清效果較好;在10～14 ℃條件下后熟酒體成琥珀色，風(fēng)味濃郁。

關(guān)鍵詞 ? ?野生柿子;發(fā)酵酒;發(fā)酵技術(shù)

中圖分類號(hào) ? ?TS262 ? ? ? ?文獻(xiàn)標(biāo)識(shí)碼 ? ?A

文章編號(hào) ? 1007-5739（2020）12-0226-02 ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? 開放科學(xué)（資源服務(wù)）標(biāo)識(shí)碼（OSID）

Development ?Technology ?of ?Wild ?Persimmon ?Fermented ?Wine

LI Yong

（Zaozhuang Vocational College， Zaozhuang Shandong 277000）

Abstract ? ?Four Shanting wild persimmon varieties were selected for fermentation experiment， which including Niuxin， Mopan， Lianhua and Huojing. The maturity， soluble solids， pectinase addition amount， potassium metabisulfite addition amount， fermentation temperature， clarifier， post-ripening temperature and others on the quality of persimmon wine were analyzed. The best parameters were screened out. The results showed that Huojing persimmon had the highest sugar content and flavor content， the content of soluble solids was the highest during soft maturity; the effect of adding 20 mg/L pectinase was better; when the added amount of potassium metabisulfite was 30 mg/L， it had the best effect of preventing contamination of bacteria and anti-oxidation; the best fermentation temperature was 16-18 ℃; the addition of 0.1% bentonite combined with low-temperature clarification had better effect; after 10-14 ℃， the cooked wine become amber with rich flavor.

Key words ? ?wild persimmon; fermented wine; fermentation technology

山東山亭地處山區(qū)，有大面積的野生柿子資源，柿子抗病性強(qiáng)、產(chǎn)量高，一般不需施用化肥和農(nóng)藥，其果實(shí)是很好的有機(jī)果品，但其加工產(chǎn)品較少，柿子酒是一項(xiàng)值得發(fā)展的項(xiàng)目[1]。柿子酒含賴氨酸220 mg/100 g、色氨酸140 mg/100 g以及蘇氨酸等，還含有類胡蘿卜素0.16 mg/100 g、硫胺素、核黃素、吡哆醇、VC、鐵7 mg/100 g、鉀134 mg/100 g、鈉、鋅、硒、鞣酸等，具有較強(qiáng)的抗氧化性[2-3]。適量飲用柿子酒可潤(rùn)肺生津、清熱健脾、軟化血管，有益健康。但柿子酒在發(fā)酵過程中容易出現(xiàn)風(fēng)味不良、產(chǎn)酸、色澤暗淡、后發(fā)酵產(chǎn)生沉淀物較多、酒體變薄等問題。鞣酸賦予酒體濃郁的風(fēng)味，但鞣酸和果膠在柿子酒中含量較多，貯存時(shí)易產(chǎn)生沉淀，過早過濾分離，又容易使酒體變薄;高溫發(fā)酵時(shí)間短，但容易產(chǎn)酸，低溫發(fā)酵時(shí)間較長(zhǎng)。選擇優(yōu)良品種，提高成熟度，減少果膠酶、SO2和澄清劑的使用量，利用低溫發(fā)酵、澄清和后熟等技術(shù)，改善柿子酒品質(zhì)[4-5]。

1 ? ?材料與方法

1.1 ? ?試驗(yàn)材料

柿子，棗莊山亭產(chǎn)，市售;果酒酵母，安琪酵母股份有限公司;蔗糖，南京甘汁園糖業(yè)有限公司;果膠酶，泰安信得利生物工程有限公司;皂土，德國(guó)進(jìn)口。