葡萄糖氧化酶对蓝莓酒贮藏过程中香气成分的影响

Effectiveness of Glucose Oxidase on the Aromatic Composition of Blueberry Wine during Storage

以树莓酒为试材,分别以3种方式(葡萄糖氧化酶和过氧化氢酶联合处理、葡萄糖氧化酶单独处理、葡萄糖氧化酶和焦亚硫酸钠联合处理)处理,以无菌蒸馏水处理为对照,4℃下贮藏6个月后,采用顶空固相微萃取(SPME)结合气相色谱-质谱(GC-MS)分析了蓝莓酒香气成分的变化。结果表明:3种不同方式处理的蓝莓酒,在香气物质总量、酯类成分含量、对果酒香气质量呈正向贡献的典型香气成分的保持效果方面均优于对照组,其中葡萄糖氧化酶和过氧化氢酶联合处理的蓝莓酒保持效果最好,更有益于蓝莓酒的贮藏。

Using blueberry wine as samples,we tested several different glucose oxidase treatment methods for their effectiveness on aromatic compositions.Blueberry wines were treated with three kinds of treatment methods including combined treatment of glucose oxidase and catalase ,single treatment of glucose oxidase , combined treatment of glucose oxidase and sodium pyrosulfite ,and treatment of sterile distilled water as a control. All groups were preserved at 4 ℃.Using the method of SPME coupled with GC-MS , changes in aromatic compositions were determined after six months＆#39; storage. We report here that three kinds of blueberry wines treated with different methods were superior to the control group at the keeping of the contents of total aromatic compositions, esters, typical aromatic compositions having positive contribution to the aroma of fruit wine and that combined treatment of glucose oxidase and catalase is the best choice and more favorable for the storage of blueberry wine.