发酵型柑橘红茶酒发酵工艺研究及挥发性成分分析

Study on Fermentation Technology and Volatile Components Analysis of Fermented Citrus Black Tea Wine

为改善发酵型茶酒的品质,以政和功夫红茶与砂糖橘为原料,通过单因素试验及正交试验优化柑橘红茶酒生产工艺条件。结果表明:在柑橘汁与红茶汁质量比1∶15、初始糖度24%、初始pH值4.5、酵母接种量7%、发酵温度24℃、发酵时间7 d的条件下制得的柑橘红茶酒酒体丰满,酒香、果香、茶香协调,感官评分达到90.12分,酒精度为10.9%vol,茶多酚含量为1195 mg/kg。采用固相微萃取气质联用(SPME-GC-MS)技术共检测出30种挥发性香味成分,其中含量较高的成分有苯乙醇、异戊醇、辛酸乙酯、癸酸乙酯、异丁醇、乙酸乙酯、十二酸乙酯等。该研究为柑橘与红茶的深加工提供了基础理论依据,丰富了柑橘深加工产品的种类。

In this study,the production process conditions of citrus black tea wine were optimized by single factor experiments and orthogonal test using zhenghe gongfu black tea and Shatangju mandarin as raw materials,in order to improve the qualities of fermented tea wine.The results showed that the citrus black tea wine presented plump liquor body and coordinated wine aroma,fruit aroma and tea aroma under the following fermentation conditions:citrus juice to black tea juice mass ratio of 1∶15,initial sugar content of 24%,initial pH value of 4.5,yeast inoculation amount of 7%,fermentation temperature of 24℃,fermentation time of 7 days,and the sensory score,alcohol content,tea polyphenols content reached to 90.12 points,10.9%vol,1195 mg/kg.A total of 30 volatile aroma com-ponents were detected out by solid-phase microextraction gas chromatography-mass spectrometry(SPME-GC-MS),and the high content components were phenylethanol,isoamyl alcohol,ethyl octanoate,ethyl decanoate,isobutanol,ethyl acetate,ethyl dodecanoate,etc.This study provided a basic theoretical basis for the deep processing of citrus and black tea,enriched the varieties of citrus deep processing products.