紫甘薯红酒酿造工艺优化及成分分析

Optimization of Fermentation Conditions for Purple Sweet Potato Red Wine and Its Chemical Analysis

目的：以冀紫薯1号为原料，采用酶解淀粉与酵母菌酒精发酵相结合，制得感官色泽酷似红葡萄酒的紫甘薯红酒。方法：通过正交试验优化淀粉液化、糖化和发酵的工艺条件，气相色谱-质谱联用技术分析检测紫甘薯红酒的香气成分，高效液相色谱技术分析检测氨基酸和有机酸含量。结果：当料液比为1：3（m／V），淀粉酶添加量3U／g，92℃液化60min，再加入糖化酶300U／g，控制50℃、pH4．5、糖化60min，淀粉水解率达92％。在紫甘薯汁中接入2×10^6个／mL安琪活性干酵母菌，于23℃、pH4．0，发酵7d，酒精体积分数12．4％。紫甘薯红酒中含有46种香气物质、17种氨基酸和9种有机酸，花色苷含量为145mg／L。结论：冀紫薯1号所酿造的紫甘薯红酒风味独特、营养物质齐全，具有开发价值。

The tuber of purple sweet potato （lpomoea batatas cultivar Jizishu No. 1） was processed through combination of starch enzymatic hydrolysis and alcoholic yeast fermentation into a red wine similar in color to grape wine. The starch liquefaction and saccharification as well as fermentation conditions were optimized using an orthogonal array design. The aroma components of the sweet potato wine were determined by gas chromatography-mass spectrometry （GC-MS） and the contents of amino acids and organic acids were detected by high performance liquid chromatography （HPLC）. The maximum hydrolysis efficiency of starch of 92% was obtained when the starch liquefaction was carried out at 92 ℃ for 60 min with 3 U/g of amylase at a material to water ratio of 1：3, followed by 60 min saccharification at 50℃ and pH 4.5 with 300 U/g of glucomylase. The subsequent fermentation was performed for 7 days at 23 ℃ and pH 4.0 after inoculation with 2 × 10^6 active dry yeast cells/mL, yielding an alcohol content of 12.4% （V/V）. A total of 46 aroma components, 17 amino acids and 9 organic acids were identified in the wine and it contained 145 mg/L anthocyanins. The purple potato red wine possesses a unique flavor and various nutritional components and thus it has the potential for further development.