柿子酒酿造工艺优化及香气成分分析  

Optimization of persimmon wine brewing process and analysis of aroma components

作　　者：杨梅 李涛 巩文杰 冯翰杰 张军 Yang Mei;Li Tao;Gong Wenjie;Feng Hanjie;Zhang Jun(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392

出　　处：《天津农学院学报》2023年第1期12-17,共6页Journal of Tianjin Agricultural University

基　　金：天津市特支计划青年拔尖人才项目资助(TJTZJHQNBJRC-1-19)。

摘　　要：以柿子为原料,通过单因素及正交试验设计,研究发酵温度、初始酸度、初始糖度、酵母接种量对于柿子酒品质的影响,通过测定柿子酒中的残糖、总酸、酒精度及感官评分,对柿子酒酿造工艺进行优化。试验结果表明,柿子酒最佳酿造发酵工艺条件为:发酵温度20℃,初始酸度7.5 g/L,初始糖度200 g/L,酵母接种量0.2 g/L,在该工艺条件下,柿子酒的感官评分为92分。利用气相色谱-质谱联用分析最佳工艺下柿子酒的香气成分可知,柿子酒香气成分中共有68种挥发性物质,其中,醇类15种,酯类27种,酸类7种,醛酮类6种,烷类7种,其他类6种。主要香气成分包括:异戊醇(苹果白兰地香气和辛辣味)、苯丙醇(玫瑰花香气)、乙酸异戊酯(愉快的香蕉香味)、壬酸乙酯(油脂、水果和白兰地的香气)、2-甲基丁酸(愉快的水果香气)、3-羟基-2-丁酮(牛奶香气)等。With persimmon as raw material,the effects of different fermentation temperature,initial acidity,initial sugar content and yeast inoculation amount on the quality of persimmon wine were studied through single factor and orthogonal experimental design.The brewing process of persimmon wine was optimized by measuring residual sugar,total acid,alcohol content and sensory score in persimmon wine.The results showed that the optimum fermentation conditions of persimmon wine were as follows:fermentation temperature was 20℃,initial acidity was 7.5 g/L,initial sugar was 200 g/L,and yeast inoculation amount was 0.2 g/L.Under this optimal combination,the sensory score of persimmon wine was 92 points.The aroma components of persimmon wine with the best technology were analyzed by GM-MS.The aroma components of persimmon wine included 68 volatile substances,including 15 alcohols,27 lipids,7 acids,6 aldehyde and keone,7 alkanes and 6 others.The main aroma ingredients of persimmon wine include:Isoamyl alcohol(apple brandy and spicy aroma),phenylpropanol(rose fragrance),isoamyl acetate(pleasant banana aroma),ethyl nonanoate(oil,fruit and brandy aroma),2-methylbutyric acid(pleasant fruit aroma),and 3-hydroxy-2-butanone(milk aroma),etc.

关 键 词：柿子酒 工艺优化 香气成分 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]