中条山野生葡萄醋的加工工艺研究  

Research on the Processing Technology of Wild Grape Vinegar from Zhongtiao Mountain

作　　者：李善菊[1] 朱海洋 师守国[1] LI Shan-ju;ZHU Hai-yang;SHI Shou-guo(Department of Life Science,Yuncheng University,Yuncheng 044000,China)

机构地区：[1]运城学院生命科学系

出　　处：《保鲜与加工》2019年第5期130-135,共6页Storage and Process

基　　金：运城学院2017年度应用研究项目(CY-2017022);运城学院2015年度重点学科研究项目(XK-2015001);“131”领军人才资助项目(XK-2015027)

摘　　要：采用中条山野生葡萄酒(PL2、PL4为复叶葡萄两个株系)进行醋酸发酵,研究葡萄醋在发酵过程中酸度的变化,获得不同发酵温度、接种量以及发酵时间对醋酸发酵的影响,同时对葡萄醋还原糖、氨基酸态氮含量进行测定,分析两种葡萄醋的品质特征;通过液液萃取法等处理,利用气质联用仪测定葡萄醋的香气成分。结果表明:中条山野生葡萄醋在发酵温度30℃左右、接种量12%、发酵时间5 d时最适宜;PL2、PL4中中条山野生葡萄醋中总酸含量分别为3.74、4.25 g/100 mL,还原糖含量分别为203.21、231.17 mg/100 mL,氨基酸态氮含量分别为42.31、46.42 mg/100 mL;PL2有24种香气成分,PL4有29种香气成分。The acetic acid fermentation of wild grape wine(PL2,PL4,double-leaf grape)from Zhongtiao Mountain was carried out to study the acidity change of the grape vinegar during fermentation,to explore the influence of temperature,inoculation amount,and fermentation time on acetic acid fermentation.At the same time,determination of reducing sugar and amino nitrogen contents of grape vinegar was conducted,the quality characteristics of two kinds of grape vinegar were analyzed,the aroma components were identified by liquid-liquid extraction and GC-MS methods as well.The results showed that the optimal fermentation conditions of wild grape vinegar were:fermentation temperature 30℃,inoculation amount 12%,fermentation time 5 days.The total acids,reducing sugar and amino nitrogen contents of PL2 and PL4 grape vinegars were 3.74 g/100 mL and 4.25 g/100 mL,203.21 g/mL and 231.17 mg/100 mL,and 42.31 mg/100 mL and 46.42 mg/100 mL,respectively.There were 24 and 29 kinds of aroma components in PL2 and PL4 vinegars respectively.

关 键 词：葡萄醋 发酵 加工工艺 指标评价 香气成分 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]