脐橙果酒低温发酵工艺优化及挥发性风味物质分析  

Optimization of low temperature fermentation process and analysis of flavor compounds in navel orange wine

作　　者：苏伟[1] 邓山鸿 陈钢[2] SU Wei;DENG Shanhong;CHEN Gang(College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西科技师范学院生命科学学院,江西南昌330013 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《中国酿造》2021年第1期133-137,共5页China Brewing

摘　　要：为提高脐橙果酒香气成分含量,采用低温发酵工艺酿制果酒。通过单因素试验与响应面分析,研究发酵温度、酵母接种量、初始糖度对低温发酵脐橙果酒总酯含量的影响,利用顶空固相微萃取结合气相色谱-质谱联用(HS-SPME-GC-MS)技术对挥发性风味物质进行分析。结果表明,最佳发酵条件为发酵温度14℃、初始糖度22.3%、酵母接种量3.2%,在此优化条件下,总酯含量为1.08 g/L,共检测出脐橙果酒挥发性风味物质32种,相对含量较高的为萜烯类(28%)和酯类物质(43%)。To improve the content of aroma components in navel orange fruit wine,low temperature fermentation process was applied to produce fruit wine.The effect of fermentation temperature,yeast inoculum and initial sugar content on total ester of orange wine was studied by response surface methodology based on single factor experiments.The types and relative contents of the volatile compounds in the navel orange wine were analyzed by HS-SPME-GC-MS.The optimal fermentation conditions were determined as follows:fermentation temperature 14℃,initial sugar content 22.3%,and yeast inoculum 3.2%.Under these optimal conditions,the total ester content was 1.08 g/L.By the identification of the volatile flavor substances,32 kinds of compounds were detected in navel orange wine,the terpenes(28%)and esters(43%)showed relatively high content.

关 键 词：脐橙果酒 低温发酵 响应面 风味物质 

分 类 号：TS262.4[轻工技术与工程—发酵工程]