安梨果酒降酸工艺条件的研究及香气成分分析

The Deacidification of Anli Pear Wine and Analysis of the Flavoring Components

通过在安梨果酒中加入Bacillus licheniformis SH003的生物降酸法来达到降酸的目的,结果表明,加入Bacillus licheniformis SH003能够有效降酸,采用该菌生长曲线的测定、单因素试验和正交试验分析得出,Bacillus licheniformis SH003的培养时间为24 h,添加时间为安梨酒发酵的第4天,菌液添加量为8 m L,能够使安梨果酒的酸度从9.6 g/L降低到6.12 g/L(以柠檬酸计),降酸率为36.3%。利用气质联用法(GC-MS)分析安梨酒降酸以后的香气成分,结果表明,鉴定出的99种香气成分,占总香气成分的97.53%,其中:有14种醇类物质,占检出香气成分的16.04%;13种酸类物质,占检出香气成分的4.75%,酸度明显降低;29种酯类物质,含量较高,达到20.1%;有25种烷烃类物质,占检出香气成分的3.17%;检出5种酚类物质,含量达到了16.53%;检出的香气成分中含有4种酰胺类物质,占总检出香气成分的31.91%;香气成分中还有烯烃、醛等9种物质,占总香气成分的4.96%。

Bacillus licheniformis SH003 was added in Anli pear wine for deacidification. The results showed that it could effectively decrease acid content in wine. Through the measurement of the growth curves of Bacillus licheniformis SH003, single factor test, and orthogonal experi-ments, it was concluded that, the culture time of Bacillus licheniformis SH003 was 24 h and its adding time was the 4th day in the fermentation of Anli pear wine （the adding level of bacterial liquid was 8 mL）, and the acidity of Anli pear wine dropped from 9.6 g/L to 6.12 g/L （counted by citric acid, acidity-decreasing rate was 36.3%）. Then GC-MS was applied to analyze the flavoring components of Anli pear wine after de-acidification treatment. The results showed that, 99 kinds of flavoring components were detected （97.53 % of total flavoring components）, among them, there were 14 kinds of alcohols, 13 kinds of acids, 29 kinds of esters, 25 kinds of alkanes substance, 5 kinds of phenolic substanc-es, 4 kinds of amides and 9 kinds of other aroma components, accounting for 16.04%, 4.75%, 20.1%, 3.17%, 16.53%, 31.91%and 4.96%of the detected flavoring components respectively.