添加桑葚辅料发酵对紫薯酒中花青素含量和风味的影响

Effects of Fermentation Adding Mulberry as Excipient on Anthocyanin Content and Flavor in Purple Potato Wine

为探究添加桑葚辅料发酵对紫薯酒花青素含量和风味的影响,向紫薯汁中添加5%和10%桑葚干进行发酵,检测3种紫薯酒的基本理化指标、花青素含量和挥发性成分含量并进行分析。结果表明:添加桑葚辅料使紫薯酒中花青素含量增加13.5%~39.4%;3种紫薯酒中共检测到35种挥发性成分,主要是醇类和酯类化合物;紫薯酒中主要有月桂酸乙酯、棕榈酸乙酯、4-萜烯醇等风味物质,添加桑葚发酵后乙酸乙酯、乙酸异戊酯、辛酸乙酯、癸酸乙酯等为主要风味物质,增加紫薯酒风味的丰富性;添加5%桑葚辅料组紫薯酒感官评价得分最高,兼具良好的色泽及果香酒香。

In order to explore the effect of adding mulberry excipients on the anthocyanin content and flavor in purple potato wine,5%and 10%dried mulberry was added to purple potato juice for fermentation,and the basic physical and chemical indexes,anthocyanin content and volatile component content of three kinds of purple potato wine were detected and analyzed.The results showed that the addition of mulberry excipients increased the anthocyanin content in purple potato wine by 13.5%-39.4%;A total of 35 volatile components were detected in the three kinds of purple potato wine,mainly alcohols and esters;Purple potato wine mainly contained ethyl laurate,ethyl palmitate,4-terpenol and other flavor substances,after adding mulberry fermentation,ethyl acetate,isoamyl acetate,ethyl caprylate,ethyl caprate as the main flavor substances,which increased the flavor richness of purple potato wine.The purple potato wine added with 5%mulberry excipients had the highest sensory evaluation score,and had good color and fruity aroma.