苹果酒酿造工艺及高级醇的气相色谱分析

Cider Brewing Technology and GC Analysis of High Alcohol

以富士苹果为原料,利用安琪葡萄酒活性干酵母、丹宝利高活性干酵母和Y1酵母(本实验室自选)分别在18、23、28℃3种条件下进行苹果酒发酵试验,主发酵结束后用气相色谱测定高级醇含量并对苹果酒的质量进行感官评定。试验结果表明:利用安琪葡萄酒高活性干酵母,在23℃条件下发酵酿造的苹果酒感官评定分数最高;以安琪葡萄酒高活性干酵母和丹宝利酵母为菌种发酵时,高级醇的含量随着发酵温度的增加逐渐增加,而Y1酵母在低温条件下发酵时高级醇含量较高;苹果酒中异丁醇等高级醇含量(X)和感官评定分数(Y)呈线性相关,其回归方程为y=-6×10-5x+92.4,相关系数r=0.7846(p<0.01);苹果酒中异丁醇等高级醇以在发酵过程中形成为主。

Fuji apples were used as raw materials. Fermentation experiments were conducted at 18 ℃, 23 ℃,28 ℃ by using Angle instant dry yeast,Danbaoli high activity dry yeast ＆ Y1 yeast（selected by the lab）. GC was used to analyze the content of high alcohols after the main fermentation. Sensory evaluation was also conducted to evaluate the quality of the produced cider. The results indicated that highest sensory evaluation score was achieved by fermentation at 23 ℃ using Angel active yeast. During the fermentation with Angle instant dry yeast and Danbaoli high activity dry yeast,the content of high alcohols increased with the increase of fermentation temperature. While for Y1 yeast,higher high alcohols content was detected after fermetation at low temperature. There was a linear relationship between the content of high aleohols（X）,and sensory evaluation scorey（Y）. The regression equation is y=-6×10^-5x＋92.4, correlation factor r=0.7846（p〈 0.01）. High alcohols, such as isobutanol, were mainly formed during the fermentation process.