摘要
通过正交试验优化柿子酒的发酵工艺条件,确定发酵工艺的最佳参数为:葡萄酒酵母用量0.6g/L,发酵初始糖度20.5%,发酵初始p H4.0,发酵温度20.5℃,在此条件下柿子酒的酒精度为13.1%。经气相色谱-质谱联用仪分析,鉴定出41种香气成分物质,其中醇类9种,酸类7种,脂类8种,酮类4种,醛类2种,烷烃类2种,烯烃类2种,其他类占2.071%,柿子酒的主要挥发性芳香成分是:3-氯-1.2-丙二醇、一氯戊烷、苯乙醇、柠檬酸三乙酯等。
The fermentation technology was obtained by orthogonal test and the best parameters were as follows,wine yeast dosage 0. 4 g / L,initial sugar content 19. 5%,initial p H value 3. 8 at 20. 5℃,under this condition,the persimmon wine alcohol content was 12. 5%. Besides,gas chromatography- mass spectrometry was used to measure aroma components in persimmon fruit wine and the results were as follows,41 kinds of aroma components were identified,including 9 kinds of alcohol,7 kinds of acid,8 kinds of lipid,4 kinds of ketones,2 kinds of aldehydes,2 kinds of alkanes and 2 kinds of alkenes,other class accounted for 2. 071%.The main volatile aroma components of persimmon wine were 3- chloro – 1,2- propylene glycol,cyclopentyl chloride,phenethyl alcohol,triethyl citrate.
出处
《运城学院学报》
2015年第6期57-60,共4页
Journal of Yuncheng University
关键词
柿子酒
发酵工艺
香气成分
Persimmon wine
Fermentation technology
Aroma components
