青梅葡萄复合果酒发酵与工艺优化  

Fermentation Process Optimization of Greengage-Grape Wine

作　　者：林通 刘君 袁思棋 LIN Tong;LIU Jun;YUAN Siqi(Yibin Wuliangye Xianlin Ecological Wines Co.Ltd.,Yibin,Sichuan 644000;School of Bioengineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644000;Liquor Making Bio-technology&Application Key Laboratory of Sichuan Province,Yibin,Sichuan 644000,China)

机构地区：[1]宜宾五粮液仙林生态酒业有限公司,四川宜宾644000 [2]四川轻化工大学生物工程学院,四川宜宾644000 [3]酿酒生物技术及应用四川省重点实验室,四川宜宾644000

出　　处：《酿酒科技》2023年第10期65-71,共7页Liquor-Making Science & Technology

摘　　要：以青梅、霞多丽葡萄为原料进行混合发酵制备复合果酒,通过单因素试验和正交试验,探索青梅-葡萄复合果酒的发酵条件、技术要求以及工艺优化。结果表明,青梅-葡萄复合果酒最佳发酵条件为青梅和霞多丽葡萄的质量混合比1∶2,初始糖度22%,酵母添加量0.04%,发酵温度22℃,发酵时间16 d。发酵结束后,青梅葡萄复合果酒酒精度可以达到11.2%vol。多名国家级和省级评委集中品鉴,该酒体感官品鉴平均分88.3分,酒体为浅黄色、晶亮透明,果香突出、优雅协调,口感丰满、细腻、醇厚。发酵后的复合果酒经过气相色谱-质谱联用仪(Gas Chromatography-Mass Spectrometer,GC-MS)检测,发现青梅葡萄复合果酒的风味物质超过40余种,比单一青梅原料果酒多18种,对酒体的香气起着重要作用,其中含量较多的风味化学物质有(2R,3R)-(-)-2,3-丁二醇、丙三醇、琥珀酸单乙酯、冰醋酸、乙酸铵。In this study greengage and Chardonnay grape were used as the raw materials to produce fruit wine.Through single factor tests and orthogonal test,the fermentation conditions of greengage-grape wine were optimized.The optimum fermentation conditions were as follows:the ratio of greengage to Chardonnay grape was 1∶2,the initial sugar content was 22%,the yeast addition amount was 0.04%,the fermentation temperature was 22℃,and the fermentation time was 16 d.After fermentation,the alcohol content of the fruit wine reached 12.2%vol,and the average sensory score was 88.3.The fruit wine was light yellow and transparent,with outstanding fruit aroma and elegant taste.Through GC-MS analysis,over 40 aroma substances were detected in the fruit wine.Compared with greengage wine,the greengage-grape wine had 18 more aroma substances.The aroma substances with relatively high contents were(2R,3R)-(-)-2,3-butanediol,glycerol,monoethyl succinate,glacial acetic acid,and ammonium acetate.

关 键 词：青梅 霞多丽葡萄 复合果酒 正交试验 

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]