草莓酒酿造工艺及香气成分分析研究  

Brewing Technology of Strawberry Wine & GC Analysis of Its Flavoring Components

作　　者：刘文慧[1] 王颉[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《酿酒科技》2006年第12期93-96,共4页Liquor-Making Science & Technology

基　　金：保定市科技局农产品加工平台建设资助项目;编号05N005

摘　　要：以草莓为原料,采用分别添加白砂糖、白砂糖和草莓浓缩汁以及草莓浓缩汁3种方法调整糖度;分别加入安琪活性干酵母、丹宝利活性干酵母和Y1酵母酿造草莓酒。结果表明,用白砂糖和草莓浓缩汁将草莓汁的可溶性固形物含量调整到17%,接种Y1酵母菌种发酵所得的草莓酒香型独特。采用溶液萃取法提取草莓酒中的香气成分,用气相色谱进行分离测定,其主要香气成分为:正丙醇1.484 mg/L,正丁醇0.106 mg/L,异丁醇15.426 mg/L,异戊醇28.834 mg/L,β-苯乙醇6.842 mg/L,乙酸乙酯0.309mg/L,乙酸异戊酯0.872 mg/L,己酸乙酯0.394 mg/L,乳酸乙酯0.466 mg/L。Strawberry was used as raw materials and strawberry juice was extracted. Its sugar content could be adjusted by three methods including addition of white granulated sugar, addition of white granulated sugar and concentrated strawberry juice, and addition of concentrated strawberry juice. Then fermentation experiments were conducted by using Angel active dry yeast, Danbaoli active dry yeast and Y1 yeast respectively to produce strawberry wine. The results indicated that the addition of white granulated sugar and concentrated strawberry juice could adjust the soluble solids content to 17 % and Y1 yeast fermentation could produce strawberry wine with special flavor type. The flavoring components were extracted by solvent extraction and analyzed by GC and the essential flavoring components included 1-propanol 1.484 mg/L, n-butanol 0.106 mg/L, Iso-butyl alcohol 15.426 mg/L, islamic alcohol 28.834 mg/L,β-phenyl ethyl alcohol 6.842 mg/L, ethyl acetate 0.309 mg/L, isoamyl acetate 0.872 mg/L, ethyl caproate 0.394 mg/L, and ethyl lactate 0.466 mg/L.

关 键 词：草莓酒 发酵 香气成分 

分 类 号：TS262[轻工技术与工程—发酵工程]