杨梅果酒发酵工艺的优化及香气成分分析

Optimization of Fermentation Process and Analysis of Aroma Components of Red Bayberry Wine

在单因素试验基础上,通过响应面法对杨梅果酒的工艺进行优化。结果表明:酵母菌RY1发酵杨梅酒的最佳工艺条件为接种量8.47%、培养温度27℃、加糖量229.95 g/L、pH 3.5,在此条件下得到的杨梅酒酒精度为11.1%vol。发酵后杨梅酒中共检测出27种香气成分,新生成了辛酸乙酯、癸酸乙酯、月桂酸乙酯等16种化合物,癸酸乙酯、1-辛醇等醇类等酯类风味化合物相对含量呈增加趋势,发酵后烯萜类相对含量下降了32.36%。该研究为杨梅酒的发酵工艺的优化和产品品质的提升提供试验依据。

The single factor test was adopted firstly,and then the processing technology of bayberry wine was optimized through response interview.The results showed that the optimum fermentation conditions of bayberry wine by yeast RY1 were inoculation amount 8.47%,culture temperature 27℃,sugar content 229.95 g/L and pH 3.5,and the alcohol content of bayberry wine was 11.1%vol.After fermentation,27 kinds of aroma components were detected in bayberry wine,and 16 kinds of new compounds,such as ethyl octanoate,ethyl decanoate and ethyl laurate,were produced.The relative contents of esters such as ethyl decate and 1-octanol showed an increasing trend.After fermentation,the relative contents of terpenes decreased by 32.36%.This study provides a theoretical basis for the optimization of fermentation technology and the improvement of product quality of bayberry wine.