酱香蜂蜜酒发酵工艺优化及其品质分析

Optimization of fermentation technology and quality analysis of sauce-flavor mead

该研究以酱香型白酒七轮次丢糟和蜂蜜为原料酿造酱香蜂蜜酒,以多酚含量为评价指标,采用单因素及响应面试验优化其酿造工艺,对其体外抗氧化活性进行评价,并以未添加蜂蜜酒样为对照,对其理化指标、挥发性风味物质、无机元素含量及抗氧化活性进行对比分析。结果表明,酱香蜂蜜酒最佳酿造工艺为蜂蜜添加量15%,酵母添加量0.053%,发酵时间17 d,发酵温度为28.5℃。此优化工艺条件下,酱香蜂蜜酒的多酚含量为3.49 mg/L,感官评分为89.3分,兼具酱香和蜂蜜的风味特征。与未加蜂蜜发酵酒样相比,酱香蜂蜜酒的酒精度、总酸、总酯、固形物含量较高,分别为13.13%vol、3.10 g/L、1.30 g/L、0.54 g/L;甲醇均未检出;有害金属Pb较低(0.40 mg/L);人体必需微量元素Zn较高(36.2 mg/L);挥发性风味物质更丰富,共检出26种,其中有机酸类7种,醇类11种,酯类3种,醛类1种,酮类2种,吡嗪类2种;抗氧化活性更强,其1,1-二苯基-2-三硝基苯肼(DPPH)、羟基、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基清除率更高。

In this study, sauce-flavor (Jiangxiangxing) mead was brewed with the seventh rounds of distiller's grains and honey as raw materials. The brewing technology were optimized by single factor and response surface tests with polyphenol content as evaluation index, and its antioxidant activity in vitro were evaluated. In addition, the physicochemical indexes, volatile flavor substances, inorganic elements content and antioxidant activity were compared with the sample without honey addition. The results showed that the optimum brewing process of sauce-flavor mead were obtained as follows: honey addition 15%, yeast addition 0.053%, fermentation time 17 d, temperature 28.5 ℃. Under these optimal conditions, the polyphenol content of sauce-flavor mead reached 3.49 mg/L, and the sensory score was 89.3 which had the flavor characteristics of sauce-flavor and honey. Compared with the fermented wine sample without honey, the alcohol content, total acid, total ester and solids content of sauce-flavor mead were higher, which were 13.13%vol, 3.10 g/L, 1.30 g/L and 0.54 g/L, respectively. Methanol was not detected, the content of harmful metal Pb was lower (0.40 mg/L), and the essential trace element Zn was higher (36.2 mg/L). The types of volatile flavor substances were more abundant, and a total of 26 volatile substances were detected, including 7 organic acids, 11 alcohols, 3 esters, 1 aldehyde, 2 ketones and 2 pyrazines. The free radical scavenging rates of DPPH, hydroxyl and ABTS were higher.