凉薯雪梨果酒研制及香气成分GC-MS分析

Preparation of Snow Pear Yam Bean Compound Wine and the Analysis of Aroma Constituents By GC-MS

以新鲜凉薯与雪梨为原料,经酒精发酵工艺研究凉薯雪梨果酒酿造条件。在单因素试验基础上进行正交试验,对果酒发酵工艺进行优化,并进行香气分析。结果表明,凉薯雪梨复合果酒的最佳酿造工艺条件为干酵母添加量0.1%,发酵温度32℃,发酵时间72 h,凉薯雪梨质量比1∶1.5,在此条件下制得产品的酒精度为11.9%(V/V)。酿造出的果酒亮黄澄清、果香浓郁协调,利用GC-MS检测出苯乙醇、辛酸乙酯、癸酸乙酯等多种香气成分。

The fresh yam bean and snow pear as raw materials, saccharification fermentation research yam bean pome wine brewing snow condition. In single factor experiment based on orthogonal test,optimized the wine fermentation,and analysied its aroma. The results showed that the yam bean snow pear complex fruit wine brewing process of parameter for：dry yeast addition amount of 0.1%,32 ℃ fermentation temperature,fermentation time 72 h,yam bean snow pear mass ratio of 1∶1.5,under the condition of the product was the alcohol content of 11.9%（V/V）. The snow pear compound fruit wine brewed in the wine was clarified,and the aroma of the wine was well coordinated,and the aroma components were detected by GC-MS,including ethyl alcohol,ethyl octanate,and ethyl decanoate.