物理终止发酵工艺对低醇枣酒风味物质的影响  

The influence of physical termination fermentation process on flavor substances of low-alcohol jujube wine

作　　者：尹蓉 张倩茹 王俊宇 梁志宏 YIN Rong;ZHANG Qian-ru;WANG Jun-yu;LIANG Zhi-hong(Pomology Institute,Shanxi Agricultural University,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西农业大学果树研究所,山西太原030031

出　　处：《食品与机械》2022年第12期15-20,27,共7页Food and Machinery

基　　金：山西省重点研发计划项目(编号:201903D221054)。

摘　　要：目的:为低醇枣酒的产业化生产提供理论依据。方法:采用巴氏灭菌、高频超声和超微过滤3种方法对枣酒进行终止发酵。利用离子色谱法、顶空固相微萃取—气相色谱—质谱联用技术测定低醇枣酒中风味物质,并进行品评。结果:低醇枣酒中共有苹果酸、柠檬酸、琥珀酸、乳酸和乙酸5种主要有机酸,共检测到50种香气成分,其中酯类为主要香气物质,且辛酸乙酯和癸酸乙酯含量最高;不同终止发酵处理下低醇枣酒风味物质含量差异明显。超声高频处理的低醇枣酒各种风味物质的平衡度最好,香气成分种类丰富且均衡,超微过滤处理的低醇枣酒风味物质平衡度中等,香气成分种类丰富且不均衡,巴氏灭菌处理的低醇枣酒风味物质平衡度和香气成分种类均最低。结论:通过物理措施将枣汁发酵尽量控制在单糖、果聚糖发酵阶段,生产低醇高糖的枣酒,是解决枣酒有害物超标的优良途径。Objective:To provide theoretical basis for the industrialization production of low-alcohol jujube wine.Methods:Three methods including Pasteurization,high-frequency ultrasound and ultra-filtration were used to terminate the fermentation.Flavor substances of low-alcohol jujube wine were determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry techniques,and sensory evaluation was also conducted.Results:There are five main organic acids in low-alcohol jujube wine:malic acid,citric acid,succinic acid,lactic acid and acetic acid.A total of 50 aroma components were detected,of which esters were the main aroma substances,and the contents of ethyl caprylate and ethyl caprate were the highest.The content of flavor substances in low-alcohol jujube wine was obviously different under different termination fermentation treatments.The low-alcohol jujube wine treated with high-frequency ultrasound had the best balance degree of flavor substance,and the aroma components were rich and balanced.The low-alcohol jujube wine treated with ultra-filtration had a moderate balance of flavor substance,and the aroma components were rich and unbalanced.The balance of flavor substances and the types of aroma components in the Pasteurized low-alcohol jujube wine were the lowest.Conclusion:Controlling the fermentation of jujube juice by physical measures at the fermentation stage of monosaccharide and fructan,and producing jujube wine with low alcohol and high sugar is an excellent way to solve the problem of excessive harmful substances in jujube wine.

关 键 词：低醇枣酒 终止发酵 风味物质 巴氏灭菌 高频超声 超微过滤 

分 类 号：TS262.7[轻工技术与工程—发酵工程]