青梅桂花果酒发酵工艺优化及风味成分分析

Optimization of fermentation process wine and aroma components analysis of greengage-Osmanthus fragrans

为丰富果酒品类,以青梅和桂花为主要原料发酵制备复合果酒,分析桂花添加量、初始糖含量、初始pH值、发酵温度对青梅桂花酒酒精度和感官评分的影响,通过单因素试验以及响应面试验优化发酵工艺,并对其感官、理化指标及挥发性成分进行测定。结果表明,最佳发酵工艺条件为:桂花添加量2 g/kg、初始糖含量24%、初始pH值4.1、发酵温度22℃、发酵时间5 d。在此优化条件下,青梅桂花酒的酒精度为10.8%vol,感官评分为83.9分,总糖含量为61.7 g/L,总酸含量为5.8 g/L,均符合果酒的标准要求。基于气相色谱-质谱(GC-MS)法共检测出37种香气成分,果酒香气成分来源主要是酯类和醇类,其中醇类占比32.71%、酯类占比25.59%。青梅桂花酒酒香清冽,口感上佳,风味独特,一定程度上丰富了青梅酒种类。

In order to enrich the categories of fruit wine,the compound fruit wine was prepared using greengage-Osmanthus fragrans as raw materials.The effect of O.fragrans addition,initial sugar concentration,initial pH and fermentation temperature on alcohol content and sensory evaluation was analyzed,and the processing technology was optimized based on single factor tests and response surface tests.The sensory evaluation,physicochemical indexes and flavor components of the greengage-O.fragrans wine were detected.The results showed that the optimum fermentation conditions were as follows:O.fragrans addition 2 g/kg,initial sugar content 24%,initial pH 4.1,fermentation temperature 22℃,and time 5 d.Under the optimal conditions,the alcohol content,sensory score,total sugar and total acid content was 10.8%vol,83.9,61.7 g/L and 5.8 g/L,respectively.All of the physicochemical indexes met the requirements of relevant national standards.A total of 37 aroma components were detected from the compound fruit wine by GC-MS,the main source of aroma components were esters and alcohols,among which alcohols accounted for 32.71%and esters accounted for 25.59%.The greengage-O.fragrans wine had cleanness body,favorable mouth feel,unique flavor,which enriched the variety of greengage wine to a certain extent.