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 mL、壳聚糖0.35 g/100 mL、乙二胺四乙酸二钠（EDTA-2Na）0.06 g/100 mL。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。
Abstract
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.
关键词
安梨 /
低醇果酒 /
复合护色剂 /
发酵工艺优化 /
挥发性风味成分
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Key words
Anli /
low-alcohol wine /
compound color protectants /
fermentation process optimization /
volatile flavor compound
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中图分类号：
TS255.4
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脚注
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基金
河北省科技厅科技业务项目（V1677848355294）
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