沙棘原汁澄清处理对沙棘酒香气成分的影响  

Effect of sea-buckthorn original juice clarification on the aroma components of wine

作　　者：刘晓娜[1] 韩建春[1] 李玲伊[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第11期292-295,共4页Science and Technology of Food Industry

摘　　要：为研究沙棘原汁澄清处理对沙棘酒发酵速度和香气成分形成的影响,利用果胶酶对沙棘原汁进行澄清处理。分别对沙棘澄清汁和未处理的沙棘原汁调整到糖度23%、pH3.7,然后接入0.18%的活性干酵母于28.5℃下发酵,陈酿后采用气-质联用仪(GC-MS)对各发酵酒进行香气成分检测。结果表明:以澄清汁为原料发酵的沙棘酒中检测出58种香气化合物;原汁发酵的沙棘酒中检测出52种香气成分,其中有28种非两者共有,产生了非常明显的香气差异。主要香气成分为3-甲基-1-丁醇和辛酸乙酯,用澄清汁发酵的沙棘酒其相对含量分别为31.24%和10.40%,较原汁发酵的沙棘酒分别提高了16.45%和5.32%。因此表明对沙棘汁澄清处理更有利于沙棘酒香气的形成。In order to find out the influences of fruit juice clarification on formation of higher alcohols and aroma compounds of sea-buckthorn wine,pectinase was utilized to clarify sea-buckthom juice. The clarified juice and original juice were regulated to sugar concentration of 23% and pH3.7,and then added active dry yeast of 0.18% and fermented at 28.5~C. The sea-buckthorn wine was detected after aging by the GC-MS and result indicated that 58 kinds of aromatic compounds were identified in sea-buckthorn wines fermented with the clarified juice and 52 aromatic compounds with the original juice. 28 kinds of aromatic compounds were different from each other,which resulted in the difference of aroma distinctively. 3-methyl-1 -butanol and octylic acid ethyl ester were the major aroma components of sea-buckthorn wines and their relative contents were 31.24% and 10.40% in wine made by clarified juice respectively and increased by 16.45% and 5.32% over sea-buckthorn wine made by original juice. Clarification before fermentation was favorable to form aroma of sea-buckthorn wine.

关 键 词：发酵 沙棘酒 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]