石榴酒发酵过程中香气动态变化规律

Dynamic changes in aroma during pomegranate wine fermentation

该文采用SPME-GC-MS,对红玛瑙石榴发酵过程不同时期香气成分进行测定分析,结果表明,在石榴酒发酵全过程中,共检测出123种游离态物质。发酵初始(石榴汁)共检出25种,发酵第1天到发酵结束时第8天分别检出29、44、55、59、64、63、67、67种。在石榴果酒的发酵过程中,很多来源于石榴汁中的香气物质发生了迁移,随着发酵的进行,石榴酒中挥发性风味物质的种类也愈发增加。酯类、醇类、酸类无论是数量还是相对含量在整个发酵过程中一直均处于较高的水平。醛类、酮类、烷烃类等化合物则随着发酵的进行相对含量显著降低。此外,萜烯类化合物种类显著增加。该研究明确了石榴果酒酿制过程中香气物质组成的变化规律。

Analysis of flavor compounds is a basis for regulating pomegranate wine flavor and improving its quality. This study analyzed the aroma compounds of pomegranate wine at different fermentation stages by solid phase microextraction combined gas chromatography-mass spectrometry( SPME-GC-MS). The results showed that during the whole fermentation process,a total of 123 free compounds were detected. Among them,twenty-five compounds were detected at the beginning of fermentation. There were twenty-nine,forty-four,fifty-five,fifty-nine,sixty-four,sixtythree,sixty-seven and sixty-seven compounds detected from the first day of fermentation to the end( day 8). It was found that many aroma compounds migrated from pomegranate juice during fermentation,and the types of flavor compounds in pomegranate wine increased. Esters,alcohols,and acids always existed at high levels during fermentation.In comparison,the relative contents of aldehydes,ketones,and alkanes declined significantly. In addition,the kinds of terpenoids increased significantly. This study clarified the changes in aroma compounds during fermentation process of pomegranate wine.