板栗果酒发酵工艺优化及香气成分分析  

Fermentation process optimization and aroma component analysis of chestnut wine

作　　者：何静静 杨晓宽[1,2,3] HE Jingjing;YANG Xiaokuan(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066600,China;Engineering Research Center of Chestnut Industry Technology,Ministry of Education,Qinhuangdao 066600,China;Hebei Chestnut Industry Collaborative Innovation Center,Qinhuangdao 066600,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600 [2]板栗产业技术教育部工程研究中心,河北秦皇岛066600 [3]河北省板栗产业协同创新中心,河北秦皇岛066600

出　　处：《中国酿造》2023年第5期212-219,共8页China Brewing

基　　金：2020年板栗产业协同创新中心(20200302)。

摘　　要：该研究以板栗为原料,以酵母菌为发酵菌种制备板栗果酒,以感官评分和酒精度为评价指标,在单因素试验基础上,通过正交试验优化板栗果酒发酵工艺,采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)技术对其香气成分进行分析。结果表明,板栗果酒最优发酵工艺条件为:发酵温度20℃,发酵时间7 d,初始糖度24%,酵母接种量0.03%,在此优化条件下,板栗果酒的感官评分为95.8分,酒精度为11.6%vol,酒液呈金黄色,清亮透明,具有独特的板栗果香;板栗果酒共检出45种香气成分,其中,醇类7种、酯类25种、酸类2种、烷类3种,醚类1种,酰胺类3种,醛类1种,烯类2种,酚类1种。其香气成分中相对含量较高的物质主要为异戊醇、癸酸乙酯和辛酸乙酯等。The chestnut wine was prepared with chestnut as raw material and yeast as strain.Using the sensory scores and alcohol content as evaluation index,on the basis of single factor tests,the fermentation process of chestnut wine was optimized by orthogonal experiments,and the aroma components were analyzed by headspace solid phase microextraction(HS-SPME)combined with GC-MS.The results showed that the optimal fermentation process conditions of chestnut wine were as follows:fermentation temperature 20℃,time 7 d,initial sugar content 24%,and yeast inoculum 0.03%.Under the optimized conditions,the sensory score of chestnut fruit wine was 95.8 points,the alcohol content was 11.6%vol,and the liquor was golden yellow,clear and transparent,with unique chestnut fruit flavor.A total of 45 aroma components of chestnut wine were detected,including 7 alcohols,25 esters,2 acids,3 alkanes,1 ether,3 amides,1 aldehyde,2 alkenes and 1 phenol.Isoamyl alcohol,ethyl caprate and ethyl caprylate were the main aroma components with relatively high content.

关 键 词：板栗 果酒 发酵 工艺优化 香气成分 

分 类 号：TS262.6[轻工技术与工程—发酵工程]