发酵工艺对冻杏酒品质的影响

Effect of fermentation technology on the quality of frozen apricot wine

以冻杏为原料制备杏酒,研究不同冻杏的添加量、初始糖度、酶解工艺及低温发酵对杏酒品质的影响,分别对酒精度、总酸度、总糖度、出汁率和透光率进行测定,通过数据分析确定冻杏酒的酿造工艺,并利用GC/MS对冻杏酒进行香气成分分析。结果表明:每1000g冻杏酒中冻杏添加量为50g、初始糖度为20°Bx、果胶酶型号为1000s、添加量为0.6g、酶解时间为5h、酶解温度为39℃温度,在温度为12℃的条件下发酵冻杏酒其酒精度为11%vol、总酸度为2.1%、总糖度为1.8%,得到香气成分23种,含有酯类、酸类、醇类、醛类,该酿造工艺利用冻杏完全并且冻杏酒口感独特、富含硒元素,也为实现冻杏酒的产业化奠定基础。

Frozen apricot as main raw material was used to develop wine. The effects ofpectase adding amount, original sugar content, enzymatic hy- drolysis technology, and low temperature fermentation on wine quality were studied. Alcoholic degree, total acidity, total sugar degree, juice yield, and transmittance were determined. Production technology of frozen apricot wine was determined by data analysis, and gas chromatography-mass spectrometry （GC/MS） was used to analyze aroma components. Single-factor and orthogonal experiments were employed to investigate industrializa- tion parameters for the production of apricot wine. Results showed that different enzymolysis technology significantly influenced the quality of apri- cot wine. The enzymatic hydrolysis was determined as 1000g frozen apricot treated with 0.6g 1000s pectase at 39℃ for 5h, then fermented at 12℃. A final product with 11% alcohol content, 2.1% total acidity, 1.8% total sugar content was obtained with 23 kinds of aroma ingredients. This wine con- tained esters, acids, alcohols, aldehydes, and this production technology can completely utilize frozen apricot to produce special flavor wine with en- riched selenium. This technology provided basic practice for the industrialization of apricot wine.