低度柠檬酒在发酵过程中的品质变化  

Quality changes of low-alcohol lemon wine during fermentation

作　　者：杨艳丽 杨宇航 王璐瑶 索化夷[1] 王洪伟[1] 张玉[1,2] YANG Yanli;YANG Yuhang;WANG Luyao;SUO Huayi;WANG Hongwei;ZHANG Yu(College of Food Science,Southwest University,Chongqing 400700,China;National Teaching Demonstration Center of Food Science and Engineering,Southwest University,Chongqing 400700,China)

机构地区：[1]西南大学食品科学学院,重庆400700 [2]西南大学食品科学与工程国家实验教学示范中心,重庆400700

出　　处：《食品与发酵工业》2022年第17期108-115,共8页Food and Fermentation Industries

基　　金：重庆市自然科学基金面上项目(cstc2020jcyj-msxmX201);重庆市北碚区技术创新与应用示范类项目(2020-31)。

摘　　要：为了探究柠檬酒发酵和陈酿过程中的品质变化并明确最佳陈酿时间,以尤力克柠檬为原料酿造低度柠檬酒,对不同时期柠檬酒的挥发性成分、理化指标和感官品质进行了测定和分析。结果表明,随着发酵和陈酿的进行,可溶性固形物含量减少,pH值降低,可滴定酸含量升高。酒精度先升高后降低,在陈酿28 d时达到峰值4.27%vol,各时期柠檬酒的色泽并未呈现明显变化趋势。共检出109种挥发性成分,包括酯类15种、醇类25种、萜烯类36种、酸类5种、醛酮类14种和其他14种,不同阶段的柠檬酒的感官品质可被明显区分。综合实验结果,发现陈酿28 d和42 d柠檬酒在理化指标和挥发性成分方面表现较优,但是陈酿28 d的柠檬酒感官品质更优。In order to explore the quality changes and clarify the best aging time during the fermentation and aging process of lemon wine,Eureka lemon was used as raw material to brew low-alcohol lemon wine.The volatile components,physicochemical characteristics,and the sensory qualities of lemon wine in different periods were determined and analyzed.The results showed that during fermentation and aging,the soluble solid content and pH decreased,while the titratable acid content increased,and the alcohol content increased at first and then decreased,reaching a peak of 4.27%vol at 28 d of aging.The color change of lemon wine in each period didn’t show an obvious trend.A total of 109 volatile components were detected,including 15 esters,25 alcohols,36 terpenes,5 acids,14 aldehydes and ketones,and 14 other types.Besides,the sensory qualities of lemon wine in different stage were distinguishing.Based on the results,lemon wine aged for 28 days and 42 days perform better in terms of physicochemical characteristics and volatile components,but the wine aged for 28 days has better sensory quality.

关 键 词：低度柠檬酒 发酵 陈酿 挥发性成分 感官分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]