草莓果酒酿造工艺的优化及其香气成分分析  

Optimization of Fermentation Process for Strawberry Wine and Analysis of Aroma Components

作　　者：王孝荣[1] 罗佳丽[1] 潘年龙[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2014年第7期196-201,共6页Food Science

摘　　要：以草莓为原料,采用单因素试验和Box-Behnken试验设计研究SO2添加量、酵母添加量及发酵温度对果酒发酵的影响,建立各影响因素的回归方程,并通过响应面分析法优化,得到草莓果酒的最佳工艺条件:SO2添加量为81 mg/L、酵母添加量为1 g/L、发酵温度为20℃。然后采用顶空固相微萃取法,利用气相色谱-质谱联用技术对草莓果酒香气成分进行分析与鉴定,结果表明:从草莓果酒中共鉴定出香气物质85种,占总峰面积的99.55%;其主体香气物质主要是异戊醇、乙酸异戊酯、己酸乙酯及辛酸乙酯。The fermentation of strawberry wine was investigated with respect to SO2 concentration,yeast inoculum amount and fermentation temperature.A quadratic regression model was built with the three independent variables （fermentation conditions） by Box-Behnken experimental design.The optimum fermentation conditions for strawberry wine were determined by response surface analysis as 81 mg/L of SO2 concentration,1 g/L of inoculum （active dry yeast） amount and 20 ℃ of fermentation temperature.The aroma components of strawberry wine were extracted by solid-phase microextraction （HS-SPME） and identified by gas chromatography-mass spectrometry （GC-MS）.Eighty-five aroma components were identified from strawberry wine,together accounting for 99.55％ of the total peak area.The major aroma compounds were isoamyl alcohol,isoamyl acetate,ethyl hexanoate and ethyl octanoate.

关 键 词：草莓果酒 工艺 优化 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]