山葡萄酒酿造工艺及其香气成分GC-MS分析

Fermentation Technology and Analysis of Aroma Components Changes During Vitis amurensis Wine Brewing Process by GC-MS

以武陵山区山葡萄为原料,研究山葡萄酒酿造工艺和酿造过程中香气成分的动态变化。采用正交试验优化山葡萄酒发酵工艺条件,即酵母菌接种量0.15%,发酵p H值3.4,发酵温度30℃,发酵时间72 h。在此条件下,山葡萄发酵液酒精度实测值为8.4%(V/V),且带有浓郁的山葡萄果酒芳香。采用顶空固相微萃取与气相色谱-质谱联用技术,分析山葡萄酒陈酿期间香气成分的变化情况。结果表明,山葡萄酒的主要香气成分有壬酸乙酯和3-甲基-1-丁醇,同时乙酸乙酯、癸酸乙酯、丁二酸二乙酯、苯乙醇等酯类和醇类也对其香气有重要贡献。

The production process condition of Vitis amurensis wine from Wuling mountain was studied. The optimized condition was obtained by the orthogonal test, including the dosage of yeast 0.15%, fermentation pH 3.4, fermentation temperature 30 ℃, fermentation time 72 h. Under the optimization of process conditions for validation experiments, Vitis amurensis fermented alcohol measured values is 8.4% （VN） , with Vitis amurensis characteristic flavor and odor. The changes of aroma components during the aging of grape wine were analyzed by using the technique of headspace solid phase microextraction and gas chromatography-mass spectrometry. Results show that the main aroma components in V itis amurensis wine in the brewing process is mainly pelargonic acid ethyl ester, and 3-methyl-1-butyl alcohol, ethyl acetate, ethyl decanoic acid, succinic acid diethyl ester, phenylethyl alcohol, esters, alcohols, also makes a significant contribution to the wine aroma.