张祥瑞，牟灿灿，卢红梅*，陈 莉，石庆叠，魏建敏，安家静
（1.贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025；
2.贵州大学酿酒与食品工程学院，贵州贵阳 550025）
摘要：溶菌酶与SO2均有杀菌作用，为探究溶菌酶在桑葚果酒酿造中的应用效果，分别在桑葚果酒酿造过程中添加溶菌酶和SO2进行对比。通过跟踪测定桑葚果酒在主发酵和后发酵过程中溶菌酶和SO2对酒精度、总酸、还原糖、花青素、多酚、黄酮、色度、菌落总数和酵母菌数量等指标的影响，探讨溶菌酶和SO2对桑葚果酒发酵进程及品质的影响，得出除了花青素、黄酮溶菌酶组均高于SO2组，其余指标两组相差不大。结果显示与SO2相比溶菌酶不仅不影响果酒前期酒精度上升，还能减少果酒发酵过程中功能性成分的损失，保留其含量。此研究为桑葚果酒生产过程中利用溶菌酶替代SO2提供了基础研究。
关键词：溶菌酶；桑葚果酒；花青素；黄酮；多酚
中图分类号：TS262.7 文献标识码：A 文章编号：1674-506X（2021）03-0038-0007
Study on the Application of Lysozyme in Mulberry Wine
ZHANG Xiang-rui, MOU Can-can, LU Hong-mei*, CHEN Li, SHI Qing-die, WEI Jian-min, AN Jia-jing
（1.Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University Guiyang Guizhou 550025, China;
2.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）
Abstract：Both lysozyme and SO2 have bactericidal effect. In order to explore the application effect of lysozyme in mulberry wine brewing, lysozyme and SO2 were added in mulberry wine brewing process for comparison. By tracking and determining the effects of lysozyme and SO2 on alcohol content, total acid, reducing sugar, anthocyanin, polyphenols, flavonoids, chromaticity, total number of colonies and yeast in the main fermentation and post-fermentation of mulberry fruit wine, the effects of lysozyme and SO2 on the fermentation process and quality of mulberry fruit wine were discussed. It was concluded that except anthocyanin and flavonoid lysozyme group were higher than SO2 group, the other indexes were not much different between the two groups. The results showed that compared with SO2, lysozyme not only did not affect the increase of alcohol content in the early stage of fruit wine, but also reduced the loss of functional components and retained their content during fruit wine fermentation. This study provides a basic research for replacing SO2 with lysozyme in the production of mulberry wine.
Keywords：lysozyme; mulberry wine; anthocyanin; flavonoids; polyphenols
doi：10.3969/j.issn.1674-506X.2021.03-006
收稿日期：2020-11-25
基金项目：贵州省科技支撑计划项目（黔科合支撑［2019］2371号）
作者简介：张祥瑞（1995-），男，硕士研究生。
*通信作者
引用格式:张祥瑞,牟灿灿,卢红梅,等.溶菌酶在桑葚果酒中的应用研究[J].食品与发酵科技,2021,57(3):38-43,55.
