野生蓝莓冰酒发酵工艺及其香气成分的研究

Fermentation technology and aroma components of wild blueberry ice wine

目的以人工冰冻野生蓝莓为原料,在不外加糖源条件下,探究酿造野生蓝莓冰酒皀冰冻压榨、低温发酵工艺。方法通过单因素和正交试验优化发酵工艺,采用冰冻压榨和优化后皀低温发酵工艺制作蓝莓冰酒,采用传统工艺制作蓝莓酒,对2种酒按照国家标准进行感官、理化指标检测,采用气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)进行香气成分分析。结果适宜酿造蓝莓冰酒酵母为GX1201,最佳发酵温度为12℃,酵母添加量为1.4%,残糖量为165 g/L;蓝莓冰酒皀感官评分优于蓝莓酒,同时经GC-MS法香气分析,蓝莓酒和蓝莓冰酒主香型一致,蓝莓冰酒含有15种香气物质明显高于蓝莓酒,拥有更加丰富皀香气层次。结论使用长白山野生蓝莓,经冷冻浓缩、冷压榨后,在不外加糖源皀情况下,酿造皀野生蓝莓冰酒,各项理化指标和感官指标,均符合标准,酿造出皀蓝莓冰酒口感醇厚,果香酒香浓郁、纯正、圆润、独特。

Objective Using the artificial frozen wild blueberry as raw material,to investigate the frozen and low temperature fermentation technology of fermented wild blueberry ice wine under the condition of no sugar source.Methods Single factor and orthogonal experiments were used to optimize the fermentation process.The blueberry ice wine was made by freezing and optimizing the low temperature fermentation technology,and the blueberry wine was produced by traditional technology.The sensory,physical and chemical indexes of 2 kinds of wine were tested according to the national standards and the aroma components were analyzed by gas chromatography-mass spectrometry（GC-MS）.Results Appropriate yeast for blueberry ice wine was GX1201,the best fermentation temperature was 12 ℃,yeast adding amount was 1.4% and the amount of residual sugar content was 165 g/L.Sensory score of blueberry ice wine was better than that of blueberry wine The aroma analysis were detected by GC-MS.The main scent of blueberry wine and blueberry ice wine was consistent,but the blueberry ice wine contained 15 kinds of aroma substances,which was significantly more than that of the blueberry wine,and had richer aroma levels.Conclusion After freezing concentration and cold squeeze,wild blueberry ice wine can be made without adding a sugar source and the use of wild blueberries from Changbai Mountains.All physical,chemical and sensory results meet the standards.The blueberry ice wine brewed is full-bodied,fruity,strong,pure,round and unique.