嘉宝果甘蔗配制酒的研发与风味分析

Development and Volatile Aroma Analysis of Jaboticaba Sugarcane Blending Liquor

本文以嘉宝果果皮与甘蔗白酒为原料制作嘉宝果甘蔗配制酒,对配制工艺进行优化,测定成品酒的酒精度、总糖、总酸、总酚及抗氧化活性,并分析其风味物质。结果表明,嘉宝果甘蔗配制酒的最佳工艺条件为嘉宝果皮用甘蔗白酒浸泡12 d,料液比为1∶1.2(g/mL),果葡糖浆、山梨酸钾、柠檬酸的添加量分别为80 g/L、0.32 g/L、1.25 g/L,该条件下配制酒的酒精度为5.33%vol,总糖含量为59.86 g/L,总酸含量2.40 g/L,总酚含量148.1 mg/L,DPPH自由基清除率为93.22%。经挥发性风味物质分析,配制酒较甘蔗基酒增加了20多种风味成分,香气宜人。

In this paper,jaboticaba sugarcane mixed wine was made from jaboticaba peel and sugarcane Baijiu,and the preparation process was optimized.The alcohol content,total sugar,total acid,total phenol and antioxidant activity of the finished wine were determined,and its flavor substances were analyzed.The results showed that the best technological conditions for the preparation of jaboticaba sugarcane wine were as follows:Jaboticaba peel was soaked in sugarcane Baijiu for 12 days,the ratio of material to liquid was 1∶1.2(g/mL),the addition of fructose syrup,potassium sorbate,and citric acid were 80 g/L,0.32 g/L,and 1.25 g/L,respectively.Under this condition,the alcohol content of the wine was 5.33%vol,the total sugar content was 59.86 g/L,the total acid content was 2.40 g/L,the total phenol content was 148.1 mg/L,and the DPPH free radical scavenging rate was 93.22%.The analysis of volatile flavor compounds showed that the blending liquor had more 20 flavor components than the sugarcane based liquor,and the aroma was pleasant.