郭 宾¹，邹玉锋²，林 通¹，许 强³，边名鸿^3*

（1.宜宾五粮液仙林生态酒有限公司，宜宾644000；2.宜宾职业技术学院，宜宾644000；3.四川轻化工大学，宜宾644000）

摘要：为分析不同品种桑葚原料酿造桑葚酒的差异性，研究不同桑葚品种对桑葚酒品质的影响，以四川省主产的5种桑葚（无核大十，云桑二号，嘉陵三十，七里荊桑，红果二号）为研究对象，分析了5种桑葚果实的固酸比、单果重、总多酚、有机酸等指标差异性，并研究了不同桑葚品种在果酒发酵过程中pH、可溶性固形物、花色苷、总多酚及主要有机酸的变化情况。结果表明，无核大十的可溶性固形物、固酸比、总多酚含量较高，可滴定酸含量适中且有机酸含量丰富。在发酵过程中，9种有机酸含量变化差异较大，红果二号酒体中冰乙酸含量占总有机酸含量的69.1%，酸感突出；无核大十酒体中各有机酸含量适中，口感协调，其L*、a*、b*分别为0.38、1.68、0.63，色泽较其他红亮，较适合作为发酵桑葚酒的原料。研究结果对桑葚酒原料选择提供一定的数据参考。

关键词：桑葚；发酵果酒；特性

中图分类号：TS262.7 文献标识码：A 文章编号：1674-506X（2024）05-0030-0008

Study on the Quality of Five Main Mulberry Varieties in Sichuan and the Characteristics of Fermented Fruit Wine

GUO Bin¹，ZOU Yufeng²，LIN Tong¹，XU Qiang³，BIAN Minghong^3*

（1.Wuliangye Xianling Ecological Wine Co.，Ltd.，Yibin 644000，China；2.Yibin Vocational and Technical College，Yibin 644000，China；3.Sichuan University of Science & Engineering，Yibin 644000，China）

Abstract：In order to analyze the differences in brewing mulberry wine using different varieties of mulberry raw materials，and study the influence of different mulberry varieties on the quality of mulberry wine，five types of mulberries mainly produced in Sichuan province （seedless Da Shi，Yunsang No.2，Jialin Sanshi，Qili Jingsang， Hongguo No.2） were used as the research objects，the differences in solid-acid ratio，single fruit weight，total polyphenols，organic acids and other indicators of five kinds of mulberry fruits were analyzed，the changes in pH， soluble solids， anthocyanins， total polyphenols and major organic acids of different mulberry varieties during the fermentation process of fruit wine were studied. The results showed that seedless Dashi had higher soluble solids，solid-acid ratio，and total polyphenol content，the content of titratable acids was moderate，and the content of organic acids was rich. During the fermentation process，the contents of the nine organic acids varied greatly. The glacial acetic acid content in Hongguo No.2 wine accounted for 69.1% of the total organic acid content，and the sour taste was prominent. The content of organic acids in seedless Dashi fermented wine was moderate， and the taste was harmonious. Its L*， a*， and b* were 0.38， 1.68， and 0.63 respectively. Its color was brighter than others， making it more suitable as a raw material for fermented mulberry wine. The research results provide certain data reference for the selection of raw materials for mulberry wine.

Keywords：mulberry；fermented fruit wine；characteristics

doi：10.3969/j.issn.1674-506X.2024.05-005

收稿日期：2024-05-13

基金项目：四川轻化工大学-五粮液集团公司产学研合作项目（CXY2019ZR007）

作者简介：郭宾（1965-），男，高级工程师。研究方向：果酒生产研发。

*通信作者：边名鸿（1980-），女，硕士，副教授。研究方向：发酵工程。

引用格式：郭宾，邹玉锋，林通，等.川内5个主要桑葚品种的品质及其发酵果酒特性研究［J］.食品与发酵科技，2024，60（5）：30-37.