凯特杏酒的发酵条件优化及风味变化研究

Optimization of fermentation conditions and changes of flavor of Kate apricot wine

为提升杏酒品质,该研究以西南地区特色凯特杏为原料,以感官品评作为评价指标,在单因素试验的基础上,采用响应面法优化杏酒的发酵条件。结果表明,杏酒最佳发酵条件为采用D254酵母,发酵温度25℃、杏浆与水体积比4.4∶1、酵母接种量1.2 g/L、初始糖度21°Bx、发酵时间7 d。在此优化条件下,酿造的杏酒呈金黄色、澄清透明,杏果香和醇香协调,酒体柔和,典型性强,并测得其酒精度为12.27%vol,还原糖含量为5.12 g/L,总酸含量为8.87 g/L,感官评分为85.45分。通过气相色谱-质谱仪(GC-MS)共检测出29种风味物质,主要为醇类和酯类等。

In order to improve the quality of apricot wine,using the characteristics Kate apricot in southwest China as the raw material and sensory evaluation score as evaluation indicators,the fermentation conditions of apricot wine were optimized by response surface methodology.The results showed that the optimal fermentation conditions for apricot wine was D254 yeast,fermentation temperature 25℃,apricot pulp and water volume ratio 4.4∶1,yeast inoculum 1.2 g/L,initial sugar concentration 21°Bx,and fermentation time 7 d.Under the optimal fermentation condition,the apricot wine was golden yellow,clear and transparent,the aroma of apricot fruit and mellow were in harmony,and the wine was soft and typical.The alcohol content was 12.27%vol,the reducing sugar content was 5.12 g/L,the total acid content was 8.87 g/L,and the sensory evaluation score was 85.45.The flavor substances in the fermentation process were analyzed by GC-MS,a total of 29 substances were detected,mainly alcohols and esters,etc.