无醇杨梅果酒发酵工艺优化及其品质分析

Optimization of fermentation processing of non-alcohol Chinese bayberry wine and its quality analysis

利用单因素结合正交试验优化无醇杨梅果酒的发酵工艺,得出适宜的发酵条件为:发酵温度28℃,加渣量70 g/L,通氧发酵时间4 h。将无醇杨梅果酒与杨梅汁的香气成分进行对比分析,结果表明:无醇杨梅果酒的主要香气成分是酯类(30.31%)、高级醇类(19.39%)和烯萜类(31.22%)化合物,其中酯类和高级醇类的相对含量分别增加了165.41%和42.47%,烯萜类相对含量仅下降了35.04%。无醇杨梅果酒的有机酸主要是柠檬酸和L-苹果酸,占9种有机酸总量的96.96%。该发酵工艺获得的无醇杨梅果酒酒精度低(0.5%vol),花色苷含量达到155.1 mg/L,色泽呈紫红色,风味浓郁,较大程度地保持了杨梅原果清香。

Single factor experiment and orthogonal design were employed to optimize the fermentation process of non-alcohol Chinese bayberry wine. The optimum conditions were as following： fermentation temperature of 28℃ , slag volume of 70 g/L and aerobic fermentation time of 4 h. The aroma components of non-alcohol Chinese bayberry wine and Chinese bayberry juice were analyzed. Results showed that the main aroma components of Chinese bayberry wine were esters（30.31% ） , high alcohols（ 19.39% ） and terpenes（31.22% ） , of which the relative content of es- ters and high alcohols increased by 165.41% and 42.47% , terpenes only decreased by 35.04%. The main organic acids of non-alcohol Chinese bayberry wine were citric acid and L-malic acid, taking up 96.96% of the total content of 9 kinds of organic acids. The non-alcohol Chinese bayberry wine obtained by this fermentation process had a low al- cohol content of 0.5% , anthocyanins content of 155.1 mg/L. It not only possessed a purple color and rich flavor, but also kept most of original fragrance of Chinese bayberry fruit.