杨梅酒酿造工艺优化及香气成分研究

Optimization of fermentation process and analysis of aroma components for bayberry wine

以杨梅为原料,酵母菌RV171为发酵菌种制备杨梅酒。以酒精度为评价指标,以酵母菌添加量、发酵温度、发酵时间为考察因素,通过单因素试验和响应面试验优化杨梅酒发酵工艺,并通过顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用分析杨梅汁和杨梅酒的挥发性香气成分。结果表明,杨梅酒最优发酵工艺条件为酵母添加量0.3%、发酵温度26℃、发酵时间9 d。在此条件下,制得的杨梅酒酒精度为12.63%vol。香气成分测定结果表明,杨梅酒中共检出挥发性香气成分35种,醛类、醇类、酯类是杨梅酒最主要的挥发性成分,且杨梅酒中醛类、醇类和萜烯类成分相对含量分别显著提高24.37%、14.86%、70.82%(P<0.05),酯类显著降低51.04%(P<0.05)。由此可知,发酵所得杨梅酒香气丰富,可以解决杨梅资源浪费问题,具有重要的生产指导意义。

Using bayberry as raw material,yeast RV171 as fermentation strain,bayberry wine was prepared.Using alcohol content as evaluation index,yeast addition,fermentation temperature and time as examining factors,the fermentation process was optimized by single factor test and response surface test,and the volatile components of bayberry juice and wine were analyzed by headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that the optimal fermentation conditions of bayberry wine were yeast addition 0.3%,fermentation temperature 26℃,and fermentation time 9 d.The alcohol content of fermented bayberry wine made under these conditions was 12.63%vol.The determination results of aroma components showed that there were 35 volatile aroma components detected in bayberry wine,aldehydes,alcohols and esters were the main volatile components of bayberry wine,and the relative content of aldehydes,alcohols and terpenes were significantly increased by 24.37%,14.86%and 70.82%,respectively(P<0.05),while the esters were significantly decreased by 51.04%(P<0.05).Therefore,the fermented bayberry wine had a rich aroma,which could solve the problem of bayberry resource waste and had important guiding significance in production.