不同地区甘薯的酿酒特性及其发酵酒风味物质的分析

Wine-making characteristics of sweet potato in different areas and analysis of aroma components in sweet potato wine

分别以安徽、河北、河南、四川、重庆和山东地区的甘薯为原料酿造甘薯酒,并对不同地区甘薯的基本成分、酿造特性和风味物质进行比较。结果表明:不同地区甘薯的基本成分和酿造特性均具有显著性差异,且重庆地区的甘薯酒品质最优;六个地区的甘薯酒中共鉴定出风味物质69种;共有的风味物质为28种,含量较高的风味成分均为乙酸戊酯、己酸乙酯、辛酸乙酯、乙酸苯乙酯、癸酸乙酯、月桂酸乙酯、异戊醇、2-甲基丁醇、β-苯乙醇和辛酸,但不同地区的酒中浓度差异较大;六种甘薯酒中还有一些微量的特有的风味物质,如丁酸异戊酯、α-松油烯及月桂醛等;这些共同的及独特的风味物质构成了不同地区甘薯酒相似和独特的香气与风格。

Using sweet potato from different areas including Anhui, Hebei, Henan, Sichuan, Chongqing and Shandong as raw materials to produce sweet potato wine, their elementary composition, wine-making characteristics and aroma components were compared. The results indicated that the elementary composition and wine-making characteristics of sweet potato in different regions had significant difference. The quality of sweet potato wine in Chongqing was the optimal. A total of 69 aroma compounds were identified and their common aroma components were 28. Moreover, the main aroma components were amyl acetate, ethyl caproate, ethyl caprylate, phenethyl acetate, ethyl decylate, ethyl laurate, isopentyl alcohol, 2-methyl butanol, β-phenylethyl alcohol and octanoic acid, but the density in the six wines had significance difference. There were also some traces of flavor substances, such as isoamyl butyrate, α-terpinene and dodecyl aldehyde in different sweet potato wines. The common and unique flavor substances construct similar aroma and unique style of sweet potato wines.