酿造工艺对杏酒中醇醛物质的影响研究  

Effects of Different Production Technology on Alcohol/Aldehyde Compounds in Apricot Wine

作　　者：曾田 严红光 段明松 ZENG Tian;YAN Hongguang;DUAN Mingsong(Wuliangye Co.Ltd.,Yibin,Sichuan 644007;School of Life and Health Science,Kaili University,Kaili,Guizhou 556001,China)

机构地区：[1]宜宾五粮液集团公司,四川宜宾644007 [2]凯里学院大健康学院,贵州凯里556001

出　　处：《酿酒科技》2018年第11期30-34,共5页Liquor-Making Science & Technology

基　　金：黔东南州科技项目(黔东南科合J字[2017]3号);贵州省教育厅省级特色重点实验室项目(黔教合KY字[2017]011);贵州省科技厅2016年度科技合作协议资助项目(黔科合HL字[2016]7331号)

摘　　要：分析了不同酿造工艺对杏果酒中7种醇醛物质的影响。金太阳杏果肉部分酒精发酵后甲醇和异戊醇含量、果核浸泡酒中正丁醇含量、果皮浸泡酒中正丙醇含量均高于麦黄杏。果实成熟度增加提高发酵酒中异戊醇、甲醇、乙醛含量,减少正丙醇、异丁醇含量。杏果肉部分酒精发酵后异戊醇、正丙醇、异丁醇含量较其他果实部位高,而对甲醇、乙醛含量影响均不显著。酵母菌酒精发酵过程导致正丙醇、异丁醇、异戊醇、乙醛、甲醇含量增加。150分子量纳滤处理可减少7种醇醛物质含量。研究结果有助于改进杏果酒酿造工艺水平。The effects of different production technology on 7 alcohol/aldehyde compounds in apricot wine were investigated. The content of methanol and isoamylol in wine by the fermentation of the flesh of Jintaiyang apricot was higher than that of Maihuang apricot. Besides, the content of butanol in kernel soaking wine by Jintaiyang apricot and the content of propylol in peel soaking wine by Jintaiyang apricot were higher than that by Maihuang apricot. The increase of apricot maturity could increase the content of methanol, isoamylol and acetaldehyde, and decrease the content of propylol and isobutanol. Compared with other parts of apricot, flesh fermentation could obtain higher content of isoamylol, propylol and isobutanol. However, there was little difference in the content of methanol and acetaldehyde. Yeast alcohol fermentation could increase the content of isoamylol, propylol, isobutanol, methanol and acetaldehyde. Nanofiltration process could reduce the content of alcohol/aldehyde compounds in apricot wine. The research results were helpful for improving apricot wine-making techniques.

关 键 词：杏果酒 酿造工艺 成熟度 品种 酒精发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]