米香型毛葡萄红曲米配制酒的开发及品质分析

Development and Quality Analysis of Rice-Flavor Vitis quinquangularis Rehd and Monascus Prepared Wine

为拓宽毛葡萄深加工产品的形式,利用“野酿2号”毛葡萄汁、红曲米酒和米香型白酒,开发一款米香型毛葡萄红曲米配制酒。试验以红曲米酒为基准,以毛葡萄汁添加量、蔗糖添加量及米香型白酒添加量为影响因素,以总酸、总糖、色价、酒精度和感官评价为指标,进行单因素试验和响应面试验,确定最佳配方并进行品质分析。结果表明,最佳配方为以100 mL米酒为酒基,毛葡萄汁添加量54.33 mL/100 mL、蔗糖添加量23.46 g/100 mL、米香型白酒添加量24.09 mL/100 mL。所得配制酒色价0.8 U/mL、总糖含量220 g/L、总酸含量6.85 g/L、酒精度13.1%vol、L^(*)值68.84、a^(*)值33.91、b^(*)值62.42,感官评分89.1。该酒色泽鲜红、米香果香愉悦协调、口感醇厚、清冽甘甜。共测定出17种氨基酸、11种有机酸、28种挥发性风味物质。

To develop the form of deep processing products of Vitis quinquangularis Rehd,a rice-flavor Vitis quinquangularis Rehd Monascus prepared wine was developed through′Yeniang No.2′Vitis quinquangularis Rehd juice,Monascus rice wine,and rice-flavor liquor.The experiment was based on Monascus rice wine,with the additive amount of grape juice,sucrose,and rice-flavor liquor as the influencing factors,and with total acid,total sugar,color value,alcohol,and sensory evaluation score as the response indexes,single factor,and response surface experiments were conducted for the best formula and quality analysis.The best formula was as follows:100 mL rice wine as the wine base,54.33 mL/100 mL of Vitis quinquangularis Rehd juice,23.46 g/100 mL of sucrose,and 24.09 mL/100mL of rice-flavor liquor.The color value of the obtained liquor was 0.8 U/mL;total sugar was 220 g/L;total acid was 6.85 g/L;alcohol content was 13.1%vol;L*value was 68.84;a*value was 33.91;b*value was 62.42;sensory evaluation score was 89.1.The prepared wine was bright red and had a pleasant and blended rice and fruit aroma.Besides,it was mellow in taste and was clear and sweet.A total of 17 amino acids,11 organic acids,and 28 volatile flavor substances were determined.