发酵条件对桑椹果酒中挥发酸的影响  

Influence of fermentation conditions on volatile acidity in mulberry wine

作　　者：张晶[1] 左勇[1] 谢光杰 黄丹丹[3] 张鑫[1] 孙时光[1] 

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 [3]川北医学院基础医学院,四川南充637000

出　　处：《食品工业科技》2018年第1期117-121,共5页Science and Technology of Food Industry

基　　金：四川省苗子工程项目(2017XM122);内江市科技孵化和成果转化专项项目(2015KFN04);南充市重要技术攻关项目(NSMC20170105);四川理工学院研究生创新项目(Y2016011)

摘　　要：本文主要研究发酵条件对桑椹果酒挥发酸的影响。分别考察了温度、p H、糖度、酵母接种量等单因素对桑椹果酒挥发酸的影响,并通过正交实验优化发酵工艺条件。结果表明最佳发酵工艺条件为:糖度180 g/L、温度28℃、p H4.25、酵母接种量4%,在此条件下,挥发酸含量为1.32 g/L,酒精度10.5%vol,综合评分为0.93。桑椹酒样经顶空固相微萃取(HS-SPME)-气相色谱(GC-MS)-质谱鉴定,共检测到29种化合物,并以醇类、酯类为主。通过优化桑椹果酒发酵工艺条件,可有效降低果酒中挥发酸含量。Influence of fermentation conditions on volatile acidity in mulberry wine were mainly studied in this paper. Single factors such as fermentation temperature, pH, sugar content and inoculum concentration of yeast were researched respectively on volatile acidity in mulberry wine.Through orthogonal test, the optimum fermenting conditions were determined as sugar content 180 g/L, temperature 28 ℃, pH4.25, inoculum concentration of yeast 4%.Under these conditions, the content of volatile acidity and alcohol content reached up to 1.32 g/L, 10.5% vol, respectively. The comprehensive score was 0.93.Volatile flavor compounds of mulberry wine was analysised by head space solid-phase micro extraction （HS-SPME）coupled to capillary gas chromatography-mass spectrometry（GC-MS） .As a result,29 compounds were tested and alcohols and lipids constituted the major aroma in mulberry wine.Through the optimization of fermentation conditions, volatile acid can be reduced effectively in mulberry wine.

关 键 词：桑椹果酒 发酵条件 香气成分 挥发酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]