紫甘薯酒主要品质指标与风味物质分析

Analysis of main quality indicator and flavor components inpurple sweetpotato wine

为了筛选适宜发酵紫甘薯酒的原料及适宜的发酵菌种和主发酵条件,选用11个紫甘薯品种,针对酿酒品质好的品种设计发酵菌种和主发酵温度2个处理因素,分析紫甘薯品种、发酵菌种和主发酵温度对紫甘薯酒品质指标和风味物质的影响.结果表明,紫甘薯品种、发酵菌种和发酵温度对紫甘薯酒品质和风味物质均有不同程度的影响.11个品种紫甘薯酒样中,徐紫薯8号发酵酒酒精度在12%以上,且花青素含量最高,异丁醇、乙酸异戊酯、异戊醇、乙酸苯乙酯、苯乙醇、2,4-二叔丁基苯酚为主要风味物质.菌种CICC1012发酵所得紫甘薯酒酒精度最高,且风味物质异戊醇相对含量较低,而苯乙醇相对含量较高.主发酵温度20℃时所得紫甘薯酒的酒精度最高、风味物质种类最多.研究结论可为紫甘薯酒品质的进一步提升提供参考.

In order to screen suitable purple sweetpotato varieties,fermentation strains and main fermentation conditions to ferment purple sweetpotato wine,11 purple sweetpotato varieties were selected in this research.Fermentation strains and main fermentation temperature were designed for varieties with good wine making quality.The effects of purple sweetpotato varieties,fermentation strains and main fermentation temperature on quality indexes and flavor components of purple sweetpotato wine were analyzed.The results showed that purple sweetpotato varieties,fermentation strains and fermentation temperature had different effects on the quality and flavor components of purple sweetpotato wine.Among the 11 purple sweetpotato wine samples,the wine of Xuzi No.8 had the alcohol content of purple sweetpotato wine more than 12% and had the highest anthocyanin content.In the purple sweetpotato wines isobutanol,isoamyl acetate,isoamyl alcohol,phenylethyl acetate,phenylethanol and 2,4-di-tert-butylphenol were determined as the main components of flavor components.The highest alcoholic content of purple sweetpotato wine was from CICC1012 fermentation,and the relative content of isoamyl alcohol was lower,while the relative content of phenylethanol was higher.When the main fermentation temperature was 20℃,the alcohol content of purple sweetpotato wine was the highest and the types of flavor components were maximum.The conclusions of this study could provide a reference for the further improvement of purple sweetpotato wine quality.