发酵型葡萄绿茶酒生产工艺研究  

Research on the production techniques of fermented grape green tea wine

作　　者：周平[1] 邓杰[1,2] 卫春会[1,2] 罗惠波[1,2] 黄治国[1,2] 钟姝霞 冯兴垚 王洪[1] ZHOU Ping DENG Jie WEI Chunhui LUO Huibo HUANG Zhiguo ZHONG Shuxia FENG Xingyao WANG Hong(College of Bioengineering, Sichuan University of Science ＆ Engineering, Zigong 643000, China Liquor Making Bio-Technology ＆ Application of Key Laboratory of Sichuan Province, Zigong 643000, China)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《中国酿造》2016年第11期186-191,共6页China Brewing

基　　金：2015年度四川省大学生创新创业训练计划项目(201510622057);珀金埃尔默(上海)有限公司实验室共建项目(LG2013-131)

摘　　要：该文以绿茶为主要原料,葡萄为辅料,经榨汁、护色、酶处理、调整料水比、调整成分、发酵等工艺生产葡萄绿茶酒,研究发酵型葡萄绿茶酒的生产工艺条件。在接种量为8%,发酵温度28℃的基础上,通过单因素试验确定了最佳茶水比例为1∶50,葡萄汁与绿茶汁配比为1∶10;通过正交试验得到葡萄绿茶酒的最佳发酵工艺条件:初始糖度为22%,初始pH值为4.5,发酵时间为8 d。最终得到的葡萄绿茶酒澄清透明,酒体丰满,酸甜适中,具有淡淡的葡萄香、清新的绿茶香和浓郁的酒香,感官评分为93分,酒精度达12%vol,通过固相微萃取和气质联用(GC-MS)检测分析出33种香味物质。Using green tea as main raw material and grapes as auxiliary material, after juicing, color protecting, enzyme treatment, material-water ratio adjustment, composition adjustment and fermentation, grape green tea wine was developed, and the optimal production process of the wine was studied. In this study, on the condition of inoculum 8% and fermentation temperature 28℃ , the green tea and water ratio was determined as 1：50 and grape juice-green tea ratio was determined as 1：10 by single factor experiment. The optimal fermentation conditions of grape green tea were determined by orthogonal tests as follows： initial sugar content 22%, initial pH 4.5 and fermentation time 8 d. The final product was transparent and full-bodied with a moderate sweet and sour taste and slight flavor of grapes, green tea and bouquet. The alcohol content of the final product was 12% vol, and 33 kinds of aroma components were detected by solid-phase microextraction and GC-MS analysis.

关 键 词：葡萄 绿茶酒 生产工艺 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]