发酵工艺对海棠果蒸馏酒挥发性香气成分的影响

Effect of fermentation technology on the volatile aroma components of crabapple distilled wine

以海棠果为原料,研究澄清果汁发酵、带果肉发酵以及果胶酶对海棠果蒸馏酒挥发性香气成分的影响。利用气质联用(GC-MS)对海棠果蒸馏酒中的香气成分进行定性、定量检测,结果表明,海棠果蒸馏酒共含有126种挥发性香气成分,其中主要成分有68种,包括9种醇类、35种酯类、4种酸类、7种醛酮类、4种萜烯类和4种其他成分;海棠果蒸馏酒中的主要香气成分包括月桂酸乙酯、己酸乙酯、乙酸乙酯、辛酸乙酯、乙酸异戊酯和异戊醇等,为感官分析评价提供理论依据;带果肉发酵酒香气物质种类总体多于澄清果汁发酵酒,添加果胶酶可以增加发酵酒中香气物质的种类。

Using crabapple fruit as raw material, the effect of clear juice fermentation, mashed fruit fermentation and pectinase on the volatile aroma components in crabapple distilled wine was studied. The volatile aroma components of crabapple distilled wine was qualitatively and quantitatively analyzed by GC-MS. The results showed that a total of 126 volatile aroma components were detected in the crabapple distilled wine. Among them, 68 major volatile components were listed, including 9 alcohols, 35 esters, 4 acids, 7 aldehydes and ketones, 4 terpenes and 4 other components. The main aroma components including ethyl dodecanoate, ethyl hexoate, ethyl acetate, ethyl octanoate, isoamyl acetate and isopentanol were confirmed in crabapple distilled wine. These results could provide a theoretical guidance for sensory evaluation. The aroma substance in the fermented wine with mashed fruit fermentation was more than in the corresponding juice fermentation, and the addition of pectinase could increase the variety of aroma substances in the crabapple distilled wine.