复合菌发酵对野生猕猴桃果酒风味物质的影响  

Effect of complex bacteria fermentation on wild kiwi fruit wine

作　　者：张晶[1] 左勇[1] 谢光杰 张鑫[1] 孙时光[1] 瞿娇娇 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川化工职业技术学院,四川泸州646000

出　　处：《食品工业科技》2017年第19期213-217,235,共6页Science and Technology of Food Industry

基　　金：四川省科技厅产业链项目(2016FZ0034);四川省企业技术创新项目(2015XM122);四川理工学院研究生创新项目(Y2016011);四川省大学生创新创业训练项目(201510622604)

摘　　要：本文主要研究复合菌发酵对野生猕猴桃果酒风味物质的影响。考察了发酵温度、SO2添加量、糖度及酵母菌复合比例对果酒质量的影响,通过正交实验,得到最佳发酵工艺条件为:温度26℃,SO2添加量80 mg/L,糖度210 g/L,安琪酵母与酵母菌TP6复合比为2∶1,在此条件下酒精度可达10.6%vol,酒体风味理想。采用复合菌和安琪酵母发酵的果酒,经顶空固相微萃取-气相色谱-质谱鉴定,分别检测到35、24种化合物,并以醇类、酯类为主。Fermentation conditions of kiwi fruit wine fermented by complex bacteria were mainly studied in this paper. Temperature, SO2 dosage, sugar content and proportion of complex bacteria were studied to wine quality. Through orthogonal test,the optimum fermenting conditions were determined as temperature 26℃ , SO2 dosage 80 mg/L, sugar content 210 g/L, proportion of complex bacteria 2： 1.Under these conditions, alcohol content in the wine could reach up to 10.6% vol and the flavors of wine were ideal. Volatile flavor compounds of kiwi fruit wine fermented respectively by complex bacteria and angel yeast were analysed by head space solid- phase micro extraction （ HS- SPME ） coupled to capillary- gas chromatography- mass spectrometry （GC-MS）.As a result,35 and 24 compounds were tested in two different wine and alcohols and lipids constituted the major aroma in kiwi fruit wine.

关 键 词：猕猴桃果酒 复合菌 发酵 香气成分 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]