芦柑果酒的酿造与香气成分分析

Brewing and aromatic compositions analysis of ponkan wine

研究了菌种与温度对酿造芦柑果酒的影响以及果胶酶对芦柑果酒澄清的影响,同时,萃取了葡萄酒酵母与酿酒酵母发酵的果酒香气物质,并结合GC/MS对芦柑果酒的香气成分进行了分析。结果表明,2种酵母均能在72h内完成发酵,但葡萄酒酵母起始发酵速度快,总酸产量比酿酒酵母高0.5g/L,而挥发酸产量低于酿酒酵母。18℃~28℃范围内,温度越高,发酵越快,挥发酸也越高,而最终产酒率和总酸基本一致。果胶酶用量为22μ/mL^26μ/mL可以得到较好的澄清效果。葡萄酒酵母酿造的果酒中共鉴定出香气物质13种,其中相对含量占1%以上的物质分别是3-甲基丁醇37.64%,苯乙醇25.97%,2-甲基丁醇20.08%和2,3-丁二醇6.5%。酿酒酵母酿造的果酒中共鉴定出香气物质14种,其中相对含量占1%以上的物质分别是3-甲基丁醇34.28%,苯乙醇42.57%,2-甲基丁醇15.72%和2,3-丁二醇1.9%。葡萄酒酵母酿造的芦柑果酒香气突出,明显优于酿酒酵母酿造的果酒。

The effects of different yeasts and different temperature on brewing ponkan （Citrus reticulata） wine and pectinase dosage on clarification of ponkan wine were investigated. Simultaneously, aromatic compositions from the ponkan wine brewing with Saccharomyces ellipsoideus and Saccha- romyces cerevisiae were respectively extracted and analyzed by GC/MS. The results showed that the fermentation of the ponkan wine can be com- pleted within 72h. The start fermentation rate of Saccharomyces ellipsoideus was faster than that of saccharomyces cerevisiae, and the total acid pro- duction of Saccharomyces ellipsoideus was higher 0.5g/L than that of saccharomyces cerevisiae, but the volatile acid production of Saccharomyces e11ipsoideus was lower than that of saccharomyces cerevisiae. In the range of 18℃-28℃, the higher was the temperature, the faster was the fermenta- tion and the higner was the volatile acid production. And the final alcohol yield was basically the same in the range of 18℃-28℃. The ponkan wine can be preferably clarificated with pectinase dosage 22μ/ml-26μml. The 13 kinds of aromatic compounds were detected in ponkan wine fermented by Saccharomyces ellipsoideus, among them, 3-Methyl-l-butanol （37.64%）, phenethyl alcohol（25.97%）, 2-Methyl-l-butanol （20.08%） and 2,3-bu- tanediol （6.5%） were dominant. The 14 kinds of aromatic compounds were detected in ponkan wine fermented by saccharomyces cerevisiae, among them, phenethyl alcohol （42.57%）, 3-Methyl-l-butanol （34.28%）, 2-Methyl-l-butanol （15.72%） and 2,3-butanediol （1.9%） were dominant. The aro- ma of ponkan wine fermented by Saccharomyces ellipsoideus was significantly better than that of saccharomyces cerevisiae.