沙棘发酵酒风味的生产调控

Study on production regulation of aroma of sea buckthorn ferment wine

沙棘发酵酒在陈酿过程中香气物质常会发生逸散,影响产品品质。研究采用低温发酵,添加β-葡萄糖苷酶和纳米级SiO_2,能够有效地抑制一些不良气味的产生,提高沙棘果酒风味。研究结果表明,β-葡萄糖苷酶的最佳酶解条件为:在40℃条件下,采用0.05 g/L的β-葡萄糖苷酶,酶解90 min;沙棘发酵酒风味生产调控最佳工艺参数为:5%的酵母添加量,添加0.8%的纳米级SiO_2,在12℃下低温发酵,10天后感官评分为92分,与传统工艺相比提高20%以上。

During the ageing of sea buckthorn ferment wine, the commercial product quality was always reduced due to escape of aroma. Based on cool fermentation and the addition of β-Glucosidase and nano-SiO2, this process could effectively restrain the undesirable smell and improve the flavor of sea buckthorn wine. The results showed that the optimal enzymolysis method was using 13-Glucosidase （0.05 g/L） at 40 ℃ for 90 min. The optimal technological parameters for aroma production and regulation process of sea buckthorn ferment wine were 5% fruit wine yeast, 0.8% nano-SiO2 , and fermentation temperature of 12 ℃. The sensory evaluation score of sea buckthorn ferment wine was 92 points after ten days, and it was increased more than 20% compared to the traditional process.