紫薯酒酿造工艺优化及挥发性香味成分分析

Optimization of the Fermentation of Purple Sweet Potato Wine and Analysis of Its Volatile Flavoring Components

在单因素实验的基础上,采用Box-Behnken响应面法对紫薯酒发酵工艺条件进行优化。选取温度、糖度、pH值、接种酵母量为自变量,花青素与酒精含量为双响应值,建立模型,并进行优化。同时为更加准确的描述紫薯酒品质特征,采用顶空固相微萃取法提取富集紫薯酒的挥发香气成分物质,再运用GC-MS联用法对酒中香气组分进行测定和分析,尽可能详细表达出紫薯酒的香味特征。实验结果表明,最佳发酵条件为:初始糖度为21°Bx、初始pH4.0、酵母接种量0.55‰、温度21.5℃。香气分析共计从紫薯酒中检测到约40余种挥发性香气成分。

On the basis of single factor experiments, Box-Behnken response surface method was adopted for the optimization of the fermentation of purple sweet potato wine. Temperature, the initial sugar content, the initial pH, and inoculating yeast quantity were selected as the independent variables, and alcohol content and anthocyanin content were selected as the double response values, then the regression equations and the models of various factors were established to optimize the fermentation as follows: the initial sugar content was 21 °Bx, the initial pH was 4.0, yeast inoculum size was 0.55 ‰, and the fermentation temperature was at 21.5 ℃. Meanwhile, in order to describe the characteristics of purple sweet potato wine more accurately, HPLC was applied to extract the volatile flavoring components in the wine and then GC-MS was applied to determine them. As a result, a total of about 40 kinds of volatile flavoring components were detected.