不同加强节点对‘宝石解百纳’利口酒品质的影响

Effect of Different Fortified Points on Quality of‘Ruby Cabernet’Liqueur

以‘宝石解百纳’葡萄为原料进行发酵,设置残糖量为156、126、96 g·L^(-1)的3组发酵液;以‘白玉霓’白兰地为基酒,用不同糖度的发酵液配成酒度分别为22%、20%、18%(Vol)的酒样,并通过顶空固相微萃取-气相色谱-质谱联用技术,检测挥发性香气组成,调查不同加强节点对‘宝石解百纳’利口酒理化性质和感官品质的影响。结果表明,‘宝石解百纳’发酵液总糖为96 g·L^(-1)时终止发酵,与设定的理想目标节点差异较小;感官总得分以发酵液低残糖低酒度(残糖96 g·L^(-1)、酒度18%)和中残糖低酒度(残糖126 g·L^(-1)、酒度18%)组合相对较高,其中低残糖低酒度组合在香气优雅细腻度和口感结构协调性得分最高。以该组合为对象共检测出41种挥发性香气,包括C6醇2种、高级醇5种、脂肪酸乙酯13种、酸类和乙酸酯各3种、其他酯类6种、4种萜烯类;呋喃醛类2种;酚类、醛类和内酯类各1种。本研究初步探明了高品质利口酒的加强节点工艺,同时明确了‘宝石解百纳’利口酒的挥发性香气组成,为国产利口酒工艺研发提供了参考。

‘Ruby Cabernet’grape was used as raw material,and three groups of fermentation liquid with residual sugar content of 156,126,96 g·L^(-1) were set,‘Ugni Blanc’brandy as the base wine,the liquor samples of 22%,20% and 18%(Vol)were prepared with the fermented liquor of different sugar levels.The volatile aroma components were detected by the combined technique of solid-phase microextraction,gas chromatography-mass spectrometry,and effects of different fortified points on the physicochemical properties and sensory quality of‘Ruby Cabernet’liqueur were investigated.The results showed that the fermentation of‘Ruby Cabernet’was terminated when total sugar was 96 g·L^(-1),which had little difference with the ideal target point.The total sensory scores of treatments of low residual sugar and low alcohol content(96 g·L^(-1),18% alcohol content)and medium residual sugar and low alcohol content(126 g·L^(-1),18% alcohol content)were relatively high,and the low residual sugar and low alcohol content combination scored the highest in aroma elegance and texture coordination.A total of 41 volatile aromas were detected,including two kinds of C6 alcohols,five kinds of higher alcohols,three kinds of acetate esters,thirteen kinds of ethyl fatty acids,six kinds of other esters,four kinds of terpenes;two kinds of acids and furan aldehydes respectively;one kinds of phenol,aldehydes and lactones respectively.In this study,the fortified technology of high quality liqueur was initially verified,and the volatile aroma composition of‘Ruby Cabernet’liqueur was defined,which provided a reference for the research and development of domestic liqueur technology.