桂圆果酒的陈酿研究  

Ageing of longan fruit wine

作　　者：徐文[1] 袁辛锐 唐智 喻学淳 杜沁岭 贾冬英[1] XU Wen;YUAN Xinrui;TANG Zhi;YU Xuechun;DU Qinling;JIA Dongying(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Institute of Urban Agriculture,Chinese Academy of Agricultural Sciences,Chengdu 610221,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;Luzhou Pinchuang Science&Technology Co.,Ltd.,Luzhou 646000,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]中国农业科学院都市农业研究所,四川成都610221 [3]泸州老窖股份有限公司,四川泸州646000 [4]泸州品创科技有限公司,四川泸州646000

出　　处：《中国酿造》2021年第11期76-81,共6页China Brewing

基　　金：中央高校基本科研业务费专项基金项目;四川大学泸州市人民政府战略合作项目(2018CDLZ-03)。

摘　　要：陈酿是果酒生产的重要环节,对其风味和理化性质有着重要影响。该实验研究了3种陈酿方式(自然陈酿、冷热处理后陈酿和添加橡木片陈酿)及陈酿时间(30 d、45 d、60 d、75 d、90 d)对桂圆果酒酒精度、总酸、总酯、挥发性物质和高级醇含量的影响。结果表明,添加橡木片陈酿后桂圆果酒的总酯含量最高(0.35 g/L),较陈酿前增加了12.9%,并且其挥发性物质的种类和含量都高于其他两种陈酿方式;添加橡木片陈酿60 d时,桂圆果酒的总酯和挥发性酯类含量最高,分别为0.36 g/L和328.58 g/L;总酸、挥发性醇类和高级醇含量最低,分别为6.09 g/L、182.12 g/L和287 mg/L。因此,添加橡木片的桂圆果酒在15℃条件下陈酿60 d能促进果酒中酯类的生成,减少高级醇物质的含量,更有利于其典型风味的形成,是桂圆果酒适宜的陈酿方式。Ageing is an important step of fruit wine production and has an important impact on its flavor and physicochemical properties.The effects of 3 ageing methods(natural ageing,ageing after cold and heat treatment and ageing with oak chips addition)and ageing time(30 d,45 d,60 d,75 d and 90 d)on alcohol content,total acid,total ester,volatile substance and higher alcohol content of longan fruit wine were studied.The results showed that the total ester content in the longan fruit wine after ageing with oak chips addition was the highest(0.35 g/L),which increased by 12.9%compared with that before ageing,and the type and content of volatile substance in longan fruit wine were both higher than those with other two aging methods.After aging with oak chips addition for 60 d,the contents of total ester and volatile ester in longan fruit wine were the highest,which were 0.36 g/L and 328.58μg/L,respectively.Their contents of total acid,volatile alcohol and higher alcohol were the lowest,which were 6.09 g/L,182.12 g/L and 287 mg/L,respectively.Therefore,longan fruit wine with oak chips addition aged at 15℃for 60 d could promote the formation of ester,reduce the content of higher alcohol,and was more conducive to the formation of its typical flavor,which was a suitable aging method for longan fruit wine.

关 键 词：桂圆 果酒 陈酿方式 陈酿时间 

分 类 号：TS261.3[轻工技术与工程—发酵工程]