树莓果酒工艺优化及其蒸馏酒香气成分分析  

Analysis of Production Technology and Aroma Components of Rraspberry Wine

作　　者：廖婷 刘运伙 傅锦凌 LIAO Ting;LIU Yungang;FU Jinling(School of Tea and Food Science,Wuyi University,Wuyishan,Fujian 354300;Fuzhou Yuantai Tea Co.,LTD.,Fuzhou,Fujian 350000)

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300 [2]福州元泰茶叶有限公司,福建福州350000 [3]不详

出　　处：《武夷学院学报》2024年第6期29-34,共6页Journal of Wuyi University

基　　金：武夷学院平台项目(XP201802);福建省中青年教师教育科研项目(JT180540)。

摘　　要：通过单因素、正交实验对树莓果发酵工艺条件进行优化,以酒精度、总酸、总糖和感官评分作为指标,得出树莓果酒发酵的最佳工艺条件为:发酵温度为26℃,发酵周期为5 d,浆液比例为3∶1,酵母添加量为0.05%;进一步对树莓发酵果酒蒸馏得到的树莓白兰地中的香气成分进行检测分析,共检测到24种香气成分,以醇类和脂类为主。Single factor and orthogonal experiment were used to optimize the fermentation conditions of raspberry wine.With alcohol,total acid,total sugar and sensory score as indexes,the optimal fermentation conditions of raspberry wine were obtained as follows:fermentation temperature of 26℃,fermentation cycle of 5 days,pulp ratio of 3∶1,yeast supplemental level of 0.05%.In addition,the aroma components of raspberry brandy distilled from raspberry fermented wine were detected and analyzed.A total of 24 aroma components were detected,mainly alcohols and lipids.

关 键 词：树莓酒 白兰地 发酵工艺 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]