不同制作工艺欧李果酒品质比较  

Comparison of the quality of Cerasus humilis wines made by different production processes

作　　者：王菁 赵璐[1,2] 肖世娣[1,2] 薛逸轩[1,2] 张惠玲 WANG Jing;ZHAO Lu;XIAO Shidi;XUE Yixuan;ZHANG Huiling(Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750000, China;School of Agriculture, Ningxia University, Yinchuan 750000, China)

机构地区：[1]宁夏大学宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川750000 [2]宁夏大学农学院,宁夏银川750000

出　　处：《中国酿造》2019年第2期182-188,共7页China Brewing

基　　金：国家自然科学基金项目(31360402);自治区科技重大专项(2017By073).

摘　　要：采用浸泡法、鲜汁发酵和熟汁发酵3种工艺制作欧李果酒,通过顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS),结合相对气味活度值(ROAV),比较了3种制作工艺欧李果酒的色泽、挥发性风味物质以及涩味,并进行了感官品评,为欧李果酒的制作方法提供了理论依据。结果表明,浸泡酒呈宝石红色,香气特征主要表现为果实的香气,涩味最淡,在色泽和澄清度上较好但酒体单薄且偏酸。两种发酵型酒呈桃红色,增加了以己酸乙酯为主的代谢香气,鲜汁发酵酒挥发性香气种类多,熟汁发酵酒相对含量最高。鲜汁发酵酒口感持久但涩味偏重;熟汁发酵酒在香气浓郁度、香气质量、口感质量和整体平衡性方面均为最佳,口感细腻柔顺、涩味适口,综合品质最佳。The Cerasus humilis wine was produced by three kinds of production processes including steeping method, fresh juice fermentation and cooked juice fermentation. The colors, volatile flavor compounds and astringents of C. humilis wines produced by three kinds of production processes were compared by HS-SPME-GC-MS combined with relative odor activity value (ROAV), and the C. humilis wines were evaluated to provide a theoretical basis for the production process of the C. humilis wine. The results showed that the steeping wine was ruby red with the lightest astringent, and the aroma characteristics were mainly fruity. The color and clarity of steeping wine were better, but the wine body was thin and sour. The two fermented wines were pink and the metabolic aromas based on ethyl hexanoate increased. The varieties of volatile aroma compounds of fresh juice fermented wine were rich, but the relative content of cooked juice fermented wine was high. The fresh juice fermented wine had long-lasting taste but evident astringent. The cooked juice fermented wine had the optimal quality in aroma intensity, aroma quality and taste quality as well as overall balance. The cooked juice fermented wine had a delicate and supple taste, suitable astringent with the optimal comprehensive quality.

关 键 词：欧李果酒 固相-气相色谱-质谱法 相对气味活度值 品质 

分 类 号：TS26[轻工技术与工程—发酵工程]