低醇安梨果酒发酵工艺优化及其挥发性风味成分分析

Fermentation process optimization and volatile flavor components analysis of low-alcohol Anli wine

以安梨为原料酿造低醇安梨果酒。以褐变抑制率为考察指标,通过单因素试验及正交试验优化低醇安梨果酒复合护色剂配比;以酒精度和感官评分评价指标,通过单因素试验及响应面试验优化低醇安梨果酒发酵工艺,并采用顶空固相微萃取(HS-SPME)联合气相色谱-质谱(GC-MS)技术分析果酒挥发性风味成分。结果表明,最佳复合护色剂配比为L-抗坏血酸0.36 g/100 m L、壳聚糖0.35 g/100 m L、乙二胺四乙酸二钠(EDTA-2Na)0.06 g/100 m L。低醇安梨果酒最佳发酵工艺为初始糖度9.8%、发酵时间98 h、发酵温度25℃、酵母菌接种量0.1%。在此优化条件下,低醇安梨果酒酒精度为4.35%vol,感官评分为93.42分。HS-SPME-GC-MS结果表明,低醇安梨果酒共检测出42种挥发性风味化合物,其中醇类9种、酯类11种、酸类8种、烷烃类8种、酚类2种、酮类1种、其他类3种。

Low-alcohol Anli(a variety of pears) wine was made from Anli.Taking browning inhibition rate as the evaluation index,the compound color protectants ratio of low-alcohol Anli wine was optimized by single factor tests and orthogonal tests.Using alcohol content and sensory scores as evaluation indexes,the fermentation process of low-alcohol Ali wine was optimized by single factor tests and response surface tests,and the volatile flavor components of fruit wine were analyzed by headspace-solid phase microextraction(HS-SPME) combined with GC-MS.The results showed that the optimal compound color protectants ratio was L-ascorbic acid 0.36 g/100 ml,chitosan 0.35g/100 ml and EDTA-2Na 0.06 g/100 ml.The optimal fermentation process of low-alcohol Anli wine was initial sugar content 9.8%,fermentation time 98 h,temperature 25 ℃ and yeast inoculum 0.1%.Under the optimized conditions,the alcohol content of low-alcohol Anli wine was 4.35%vol and sensory score was 93.42.The results of HS-SPME-GC-MS showed that 42 kinds of volatile flavor compounds were detected in low-alcohol Anli wine,including 9 alcohols,11 esters,8 acids,8 alkanes,2 phenols,1 ketones and 3 others.