不同澄清剂处理猕猴桃酒挥发性物质差异分析

Analysis of Differences in Volatiles of Kiwifruit Wines Treated with Different Clarifiers

[目的]提升猕猴桃酒体稳定性,探究不同澄清剂对猕猴桃酒澄清度和感官品质的影响。[方法]以徐香猕猴桃为原料酿造猕猴桃酒,通过单因素试验结合响应面试验优化猕猴桃酒澄清工艺,采用HS-SPME-GC-MS(顶空固相微萃取及气相色谱-质谱联用技术)对猕猴桃酒中挥发性物质进行测定和分析。[结果]在PVP(聚乙烯吡咯烷酮)添加量1.2 g/L、明胶0.8 g/L、壳聚糖0.4 g/L的条件下猕猴桃酒的透光率达到95.7%。澄清后猕猴桃酒中共检测出30种香气成分,较澄清前(46种)减少,其中酯类物质减少16种,而烷烯烃类物质澄清后增加4种,表明澄清剂在改善猕猴桃酒澄清度的同时会造成其香气轮廓的改变,从而导致猕猴桃酒风味品质的降低。[结论]在有效解决猕猴桃酒沉淀的基础上,从挥发性小分子物质层面协同探究猕猴桃酒澄清效果,综合考虑了澄清处理对猕猴桃酒香气品质的影响,以期为猕猴桃酒澄清工艺提供新的优化思路。

[Objective]To enhance the stability of kiwifruit wine and explore the effects of different clarifying agents on the clarity and sensory quality of kiwifruit wine.[Method]Using Xuxiang kiwifruit as raw material to brew kiwifruit wine,the clarification process of kiwifruit wine was optimized through single factor experiments combined with response surface experiments.HS-SPME-GC-MS was used to determine and analyze the volatile substances in kiwifruit wine.[Result]The response surface experiment was used to optimize the best clarification process parameters:PVP(polyvinyl pyrrolidone)addition amount 1.2 g/L,gelatin 0.8 g/L,chitosan 0.4 g/L,under these conditions,the light transmittance of kiwi wine reached 95.7%;it was found that the types of volatile compounds(30)after clarification were significantly reduced compared with those before clarification(46),including 16 esters and 4 alkenes,four kinds of alkenes were added after clarification.[Conclusion]Based on the analysis of kiwi wine precipitation,kiwi wine clarifiers were selected and the clarification process was optimized,the changes of volatile substances before and after clarification were analyzed sequentially,and the influence of clarification treatment on the aroma quality of kiwi wine was comprehensively considered,so as to provide a theoretical basis for the standardized evaluation of kiwi wine clarification process.