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Objective To investigate the effects of exogenous additives on the content of higher alcohols in Fructus Mori. wine. Methods This study systematically added 9 kinds of single factor experimental components from 3 major categories to the Fructus Mori. fermentation substrate, including enzyme preparations such as pectinase, cellulase and saccharifying enzyme; assimilating nitrogen sources: Diammonium dihydrogen phosphate, glutamic acid and arginine; metal ions: Calcium chloride, potassium chloride and magnesium chloride. Based on the Box-Benhnken central combination design principle, the response surface methodology was used to optimize the process of adding exogenous additives to reduce the total higher alcohol content in Fructus Mori. wine. Results The optimal exogenous additives and their amounts were: Cellulase 0.22 g/L, magnesium chloride 21.30 mg/L, potassium chloride 26.00 mg/L. Under these conditions, the total content of higher alcohols was 302 mg/L. Compared with the fermentation without adding exogenous additives, the total content of higher alcohols under these conditions was significantly reduced by 8.76%. Conclusion This study optimizes the process of adding exogenous additives to fermented Fructus Mori. wine, which can provide a theoretical basis for solving the problem of high content of advanced alcohols in Fructus Mori. wine that are prone to overgrowth.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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