基于响应面法优化桑葚蒸馏酒原酒发酵工艺及其品质分析  

Optimization of fermentation process of original wine of mulberry spirit based on response surfacemethod and quality analysis

作　　者：兰丽盼 卢红伶[1] 王莉 蒋陈凯 胡文君[1] 沈国新[1] 陈琳[1] LAN Lipan;LU Hongling;WANG Li;JIANG Chenkai;HU Wenjun;SHEN Guoxin;CHEN Lin(Institute of Sericultural and Tea,Zhejiang Academy of Agricultural Science,Hangzhou 310021,China;Tong Agricultural Science Research Institute,Jiaxing Agricultural Science Research Institute,Jiaxing 314500,China;Huzhou Academy of Agricultural Sciences,Huzhou 313000,China)

机构地区：[1]浙江省农业科学院蚕桑与茶叶研究所,浙江杭州310021 [2]嘉兴市农业科学研究院桐乡农业科学研究所,浙江嘉兴314500 [3]湖州市农业科学院,浙江湖州313000

出　　处：《中国酿造》2024年第12期217-223,共7页China Brewing

基　　金：中医药现代化专项(2021ZX002);浙江省蚕桑新品种选育重大科技专项(2021C02072-5-1)。

摘　　要：该研究以桑葚为原料发酵制备桑葚果酒,进而蒸馏获得桑葚蒸馏酒。采用单因素试验及响应面试验对桑葚蒸馏酒原酒发酵工艺进行优化,通过常规方法测定其理化指标,并采用气相色谱(GC)测定桑葚蒸馏酒挥发性风味成分,结合香气活力值(OAV)筛选其关键香气成分。结果表明,桑葚蒸馏酒原酒的最优发酵条件为发酵温度32℃,初始糖度24%,酿酒酵母(Saccharomyces cerevisiae)添加量2%,发酵时间50 d。在此优化条件下,桑葚蒸馏酒原酒乳酸乙酯含量为0.2 mg/L,酒精度为12%vol,总酸、总酯及可溶性固形物含量分别为5.3 g/L、5.9 g/L、4.8 g/L。桑葚蒸馏酒共检出33种挥发性风味物质,其中醇类9种,酸类7种,酯类15种,醛类1种,酮类1种。关键香气成分(OVA>1)共有15种,其中苯甲醇、苯乙醇、乙酸乙酯、己酸乙酯和乳酸乙酯等对桑葚蒸馏酒风味贡献较大。In this research,the mulberry wine was prepared using mulberry as raw material,and then mulberry spirit was obtained by mulberry wine distillation.The fermentation process of original wine of mulberry spirit was optimized by single factor and response surface experiments and the physicochemical indexes were determined by conventional methods.The volatile flavor components contents in mulberry spirit were determined by gas chromatograph(GC).The key aroma components were screened by aroma activity values(OAV).The results showed that the optimal fermentation process conditions of original wine of mulberry spirit were obtained as follows:fermentation temperature 32℃,initial sugar content 24%,Saccharomyces cerevisiae addition 2%,and fermentation time 50 d.Under these optimized conditions,the ethyl lactate contents,alcohol content,total acid,total ester and soluble solids contents in original wine of mulberry spirit were 0.2 mg/L,12%vol,5.3 g/L,5.9 g/L and 4.8 g/L,respectively.A total of 33 volatile flavor components were detected in mulberry spirit,including 9 alcohols,7 acids,15 esters,1 aldehyde,and 1 ketone.There are 15 key aroma components(OVA>1),of which benzyl alcohol,phenethyl alcohol,ethyl acetate,ethyl caproate and ethyl lactate contributed more to the flavor of mulberry spirit.

关 键 词：桑葚蒸馏酒 原酒 响应面法 发酵工艺 挥发性风味物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]