桤叶唐棣果酒发酵工艺及有机酸和挥发性成分分析

Fermentation Process of Amelanchier alnifolia Wine and Analysis of Organic Acid and Volatile Components

以桤叶唐棣为原料进行酒精发酵,通过单因素试验分析和正交试验确定桤叶唐棣果酒最佳发酵工艺.采用反向高效液相色谱法检测桤叶唐棣果汁和果酒中的有机酸,静态顶空固相微萃取-气相色谱-质谱联用法分析桤叶唐棣果汁和果酒中的挥发性成分.结果显示:桤叶唐棣果酒最佳发酵工艺为酵母添加量0.06%,糖22%,30℃发酵9 d;桤叶唐棣果汁以苹果酸(1.20 mg/mL)、丙二酸(0.47 mg/mL)为主,果酒以丙二酸(0.56 mg/mL)、苹果酸(0.56 mg/mL)和乳酸(0.12 mg/mL)为主;桤叶唐棣果汁的主要香气物质为苯甲醛(73.53%)、乙酸-3-甲基丁酯(20.76%),果酒的主要香气物质为乙醇(15.86%)、丁二酸二乙酯(20.73%)、苯甲醇(9.38%).

Wine was produced from fruits of Amelanchier alnifolia alcoholic fermentation,the best fermentation process of Amelanchier alnifolia fruit wine was ditermined through single factor and orthogonal test.The organic acids in Amelanchier alnifolia juice and fruit wine were detected by reversed high performance liquid chromat-ography.The static headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the volatile components of Amelanchier alnifolia juice and fruit wine.The results showed that the best fermentation conditions were the amount of yeast 0.06%,the amount of sugar 22%,ferm-ented at 30℃for 9 days.The main components of Amelanchier alnifolia juice were malic acid(1.20 mg/mL)and malonic acid(0.47 mg/mL),fruit wine contained malonic acid(0.56 mg/mL)and malic acid(0.56 mg/mL)and lactic acid(0.12 mg/mL).Among them,the main aroma substances of Amelanchier alnifolia juice were benzaldehyde(73.53%)and 3-methylbutyl acetate(20.76%),the main aroma substances in fruit wine were ethanol(15.86%),2-hydroxypropyl,diethyl succinate(20.73%),benzyl alcohol(9.38%).