柿子果酒发酵工艺优化及其香气成分的GC-MS分析

Optimization of Fermentation Process of Persimmon Wine and Its Aroma Component Determination by GC-MS Analysis

对柿子酒发酵工艺进行优化,并检测其香气成分,为柿子在果酒开发利用方面提供参考。以感官评分为指标,通过单因素和正交试验,对柿子果酒发酵工艺中蔗糖添加量、酵母添加量,以及发酵时间和发酵温度4个主要因素进行优化,确定最佳发酵工艺参数;在柿子酒陈酿过程中,通入空气,氧化絮凝鞣质等易褐变成分,防止后期产品氧化变色;利用气相色谱质谱分析,检测成品柿子果酒的香气成分,确定其组成类别及相对含量。结果表明柿子果酒发酵工艺的最佳参数组合为:蔗糖添加量为20%,酵母添加量为1.2 g/kg,发酵时间为16 d,发酵温度为29℃;成品柿子果酒呈橙黄色,澄清透明;共鉴定出58种香气成分,其含量占柿子果酒总香气成分的72.38%。包括醇类化合物21种,占51.82%;酯类化合物15种,占14.11%;酸类化合物8种,占2.96%;其他化合物14种,占3.49%;蔗糖添加量的不同,对于柿子果酒品质影响最大,其次是酵母添加量、发酵时间及发酵温度,工艺优化后,产品色泽稳定,质量优良;决定成品柿子果酒香气的主要成分是醇类和酯类化合物,它们与相对含量较少的酸类、酚类、醛酮类以及烷烃类共同形成柿子果酒的复合香气成分。

To optimize the fermentation process of persimmon wine and detect its aroma components,so as to provide a reference for the development and utilization of persimmon in fruit wine.The four main factors of the fermentation process of persimmon wine,including sucrose addition ratio,yeast addition ratio,fermentation time and fermentation temperature,were optimized by single-factor and orthogonal test and sensory scores were used as indicators to determine the optimal fermentation process parameters.During the aging process of persimmon wine,the air was ventilated to oxidize flocculent tannins and other browning-prone ingredients to prevent the product from oxidation and discoloration at a later stage.Additionally,gas chromatographic-mass spectrometry(GC-MS)was used to detect the aroma components of the final persimmon wine and to determine its composition categories and relative contents.The optimal combination of parameters for the fermentation process of persimmon wine was as follows:20%sucrose addition,1.2 g/kg yeast addition,16 days of fermentation time and 29℃fermentation temperature.Final persimmon wine was orange-yellow in color,clear and transparent.A total of 58 aroma components were identified in persimmon wine,accounting for 72.38%of the total aroma components of persimmon wine.These aroma components included 21 alcohols(51.82%),15 esters(14.11%),8 acids(2.96%)and 14 other compounds(3.49%).Different sucrose addition ratios had the greatest impact on the quality of persimmon wine,followed by yeast addition ratio,fermentation time and fermentation temperature.After process optimization,the product had stable color and optimal quality.Moreover,the main components that determined the aroma of the final persimmon wine were alcohols and esters,which formed a complex aroma component of persimmon wine with relatively small amounts of acids,phenols,aldehydes and ketones and alkanes.