新疆桃果酒发酵工艺优化及其品质评价  

Optimization of fermentation technology and quality evaluation of Xinjiang peach wine

作　　者：范少丽[1] 程平[1] 张志刚[1] 李宏[1] 杨璐[1] FAN Shaoli;CHENG Ping;ZHANG Zhigang;LI Hong;YANG Lu(Xinjiang academy of forestry/Key Laboratory of Fruit tree Species Breeding and Cultivation in Xinjiang,Key Laboratory of Forest Resources and Utilization in Xinjiang of National Forestry and Grassland Administration,Urumqi 830054,China)

机构地区：[1]新疆林业科学院/新疆林果树种选育与栽培重点实验室/新疆林木资源与利用国家林草局重点实验室,乌鲁木齐830054

出　　处：《新疆农业科学》2024年第6期1423-1431,共9页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区科技重大专项“新疆桃种质创新与优良新品种选育”(2023A02008-4)。

摘　　要：【目的】研究新疆桃果酒的发酵工艺,并分析成品中的理化指标、感官风味、挥发性香气成分,为新疆桃果酒深度开发提供理论依据。【方法】以新疆桃品种绿光1号为酿酒材料,研究酵母种类、酵母添加量、温度控制对桃果酒发酵过程中的pH值、糖类含量、酒精度及总酸的影响,在单一因素试验的基础上优化Box-Behnken响应面工艺。【结果】桃果酒最优主发酵工艺参数为酵母添加量0.22 g/kg、发酵温度21~23℃、二氧化硫添加量为80 mg/kg,制得桃果酒酒精度为7.9%vol。鉴定出桃果酒中19种挥发性香气化合物主要挥发性香气化合物,其中酯类物质含量占总香气物质含量的86.341%,香气主要成分前三名为癸酸乙酯(39.290%)、辛酸乙酯(27.032%)、月桂酸乙酯(9.384%)。【结论】成品新疆桃果酒口感酸甜,酒香和谐、具有独特桃果实香气。【Objective】Study the main fermentation process of peach wine,and the physical and chemical indexes,sensory flavor and volatile aroma components in the finished product were analyzed.The research results provide a scientific basis for the industrial production of Xinjiang peach wine.【Methods】In this study,Xinjiang peach(Amygdalus ferganensis)‘lyuguang No.1’was used as raw material The effects of yeast type,yeast addition and fermentation temperature on pH,residual sugar,reducing sugar content,alcohol and total acid in the fermentation process of peach wine were studied,Box Behnken response surface optimization test was carried out on the basis of single factor test.【Results】The optimal main fermentation process parameters of peach wine were determined through the test:yeast addition 0.22 g/kg,fermentation temperature 21-23℃,sulfur dioxide addition 80 mg/kg.Made peach wine with an alcohol content of 7.9%vol.The results of SPME-GC/MS showed that 19 volatile aroma compounds and the main volatile aroma compounds in peach wine were identified at the same time,in which the content of esters accounted for 86.341%of the total aroma substances.The top three main aroma components were ethyl decanoate(39.290%),ethyl octanoate(27.032%)and ethyl laurate(9.384%).【Conclusion】The finished peach wine has sweet and sour taste,harmonious aroma and unique peach fruit aroma.

关 键 词：新疆桃 桃果酒 工艺 响应面设计 香气 品质 

分 类 号：S38[农业科学—农艺学]