玫瑰茄石榴复合果酒发酵工艺优化及挥发性香气成分分析  

Optimization of fermentation process and analysis of volatile aroma components of roselle-pomegranate compound fruit wine

作　　者：王喻 姚昕[1] 徐嘉俊 涂勇[1] WANG Yu;YAO Xin;XU Jiajun;TU Yong(College of Agriculture Science,Xichang University,Xichang 615013,China)

机构地区：[1]西昌学院农业科学学院,四川西昌615013

出　　处：《中国酿造》2024年第10期170-177,共8页China Brewing

基　　金：四川现代农业产业技术体系南亚作物创新团队(117281127);2022年四川省大学生创新创业训练计划项目(S202210628027)。

摘　　要：以石榴和玫瑰茄为原料制备玫瑰茄石榴复合果酒,通过单因素试验以及响应面试验优化玫瑰茄石榴复合果酒的发酵工艺,并采用顶空固相微萃取(HS-SPME)-气相色谱质谱联用(GC-MS)技术对其挥发性香气成分进行检测。结果表明,玫瑰茄石榴复合果酒最佳发酵工艺为玫瑰茄添加量1.0%、初始糖度22.0%、酵母接种量0.02%和发酵温度24℃;在此条件下制得的玫瑰茄石榴复合果酒,酒体丰满醇厚,呈紫红色,香味馥郁,风味良好,感官评分为90.98分,酒精度为11.6%vol。玫瑰茄石榴复合果酒共检测出91种挥发性香气成分,其中酯类47种(82.73%)、酸类9种(4.41%)、醇类11种(3.54%)、醚类1种(3.08%)、烷类3种(1.64%)、酮类4种(1.42%)、醛类1种(0.10%)、烯类3种(0.23%)。Using pomegranate and roselle as raw materials,the roselle-pomegranate compound fruit wine was prepared,the fermentation process was optimized through single-factor experiments and response surface experiments,and the volatile aroma components were detected using headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)technology.The results showed that the optimal fermentation conditions of roselle-pomegranate compound fruit wine were as follows:roselle addition 1.0%,initial sugar content 22.0%,yeast inoculum 0.02%,and fermentation temperature 24℃.Under these conditions,the roselle-pomegranate compound fruit wine was body full and mellow,with purple red color,rich aroma,excellent flavor,the sensory score was 90.98 points,and the alcohol content was 11.6%vol.A total of 91 volatile aroma components in the roselle-pomegranate compound fruit wine were detected,including 47 esters(82.73%),9 acids(4.41%),11 alcohols(3.54%),1 ether(3.08%),3 alkanes(1.64%),4 ketones(1.42%),1 aldehyde(0.10%),and 3 alkenes(0.23%).

关 键 词：石榴 玫瑰茄 复合果酒 发酵工艺优化 挥发性香气成分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]