橙香味美思酒的工艺优化  

Technology optimization of orange flavored vermouth wine

作　　者：陈静 郝俊光 张晨晓 郭德军 CHEN Jing;HAO Junguang;ZHANG Chenxiao;GUO Dejun(College of Food Engineering,Beibu Gulf University,Qinzhou 535000,China;Key Laboratory of Qinzhou Characteristic Fruit and Vegetable Fermentation,Qinzhou 535000,China)

机构地区：[1]北部湾大学食品工程学院,广西钦州535000 [2]钦州市特色果蔬发酵重点实验室,广西钦州535000

出　　处：《中国酿造》2020年第12期203-206,共4页China Brewing

基　　金：钦州学院高层次人才启动项目(2018KYQD18);河池市科技计划项目(AB198802)。

摘　　要：以山葡萄酒为酒基,加以橙皮浸泡制成橙香味美思酒,通过单因素试验和正交试验进行工艺优化。结果表明,由感官评分判定橙香味美思酒品质影响因素的大小顺序为:橙皮添加量>砂糖添加量>浸泡温度;从橙皮苷含量判定对其结果影响的大小顺序为:橙皮添加量>浸泡温度>砂糖添加量。根据综合分析,确定最优工艺方案的橙皮添加量10%、向砂糖添加量11.5%、浸泡温度28℃。该优化条件下的味美思酒总糖为26.5 g/L,总酸为5.125 g/L、酒精度为10.5%vol、橙皮苷质量浓度为0.972 mg/L、甲醇为283.52 mg/L、杂醇为186.4 mg/L。此工艺条件下的味美思酒橙香与酒香糅合适宜、口感圆润、回味甘甜、酒体协调。Using wild grape wine as base wine,soaked with orange peel,the orange flavored vermouth wine was prepared,and the technology was optimized by single factor experiment and orthogonal experiments.The results showed that the order of influencing factors on the sensory evaluation of orange flavored vermouth was orange peel addition>granulated sugar addition>soaking temperature.The order of influencing factors was orange peel addition>soaking temperature>sugar addition using hesperidin contents as evaluation index.According to the comprehensive analysis,the optimal process was determined as orange peel addition 10%,sugar addition 11.5%and soaking temperature 28℃.The results showed that the total sugar,total acid,alcohol,hesperidin,methanol and fusel contents of the wine were 26.5 g/L,5.125 g/L,10.5%vol,0.972 mg/L,283.52 mg/L and 186.4 mg/L,respectively.Under the optimal conditions,the orange flavor and wine flavor of vermouth were proper,with palate taste,sweet aftertaste and harmonious wine body.

关 键 词：味美思酒 山葡萄酒 工艺优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]