摘要
为了探索冷冻浓缩工艺对荔枝酒品质的影响,以荔枝汁为原料,通过直接发酵、发酵-冷冻浓缩、冷冻浓缩-发酵3种工艺分别生产发酵荔枝酒、发酵-浓缩荔枝酒、浓缩-发酵荔枝酒,并对比分析3种荔枝酒的基本组分、游离氨基酸含量、挥发性物质和感官评价。结果显示:发酵荔枝酒的酒精度为8.48%、总酸为4.80 g/L、单宁含量为0.53 g/L、游离氨基酸总量为40.38 mg/L、醇酯比为0.86,果香清淡,口感一般。发酵-浓缩荔枝酒和浓缩-发酵荔枝酒的酒精度为16.10%和16.47%、总酸为9.57 g/L和7.70 g/L、单宁含量为1.02 g/L和1.13 g/L、游离氨基酸总量为102.97 mg/L和493.17 mg/L,均显著高于发酵荔枝酒(p<0.05),其中发酵-浓缩荔枝酒的醇酯比为0.50,酒香增加,但由于酸度及不良风味物质偏高,口感欠佳,而浓缩-发酵荔枝酒的醇酯比为0.26,果香浓郁,口感甜润饱满,酒体醇厚。荔枝汁先冷冻浓缩再发酵的工艺可以生产更高品质的荔枝酒。
The effects of the freeze concentration technology on the quality of Litchi wine were studied.Three different winemaking processes,direct fermentation,fermentation-freeze concentration,and freeze concentration-fermentation led to the production of fermented Litchi wine,fermented-concentrated Litchi wine and concentrated-fermented Litchi wine,respectively,from Litchi juice.Then comparative analyses of physicochemical indicators,amino acids content and volatile substances and sensory evaluation of3Litchi wines were conducted. The obtained results showed that the fermented Litchi wine had an alcohol content of8.48%,total acid of4.80g/L,tannin content of0.53g/L, total free amino acid of40.38mg/L and the alcohol-ester ratio of0.86,with a light fi'uity smell and an ordinary mouthfeel.While the fermented-concentrated Litchi wine and the concentrated-fermented Litchi wine had16.10%and16.47%alcohol,9.57g/L and7.70g/L total acid,1.02g/L and1.13g/L tannin content,102.97mg/L and493.17mg/L total free amino acid,respectively,which were significantly higher than those of the fermented Litchi wine(p<0.05).The fermented-concentrated Litchi wine had an alcohol-ester ratio of0.50with an increase of wine aroma,but the acidity and content of undesirable flavor were high(which didn't taste good).The concentrated-fermented Litchi wine had the alcohol-ester ratio of0.26with a strong fruity smell and full-bodied mouthfeel(superior to the other two Litchi wines).The study indicates the freeze concentration before fermentation could result in the production of Litchi wine of high quality.
作者
朱云婷
米生喜
蔡勇建
赵谋明
邓欣伦
赵强忠
ZHU Yun-ting;MI Sheng-xi;CAI Yong-jian;ZHAO Mou-ming;DENG Xin-lun;ZHAO Qiang-zhong(College of Food Science and Engineering,South China University of Technology,Guangzhou510640,China;Guangdong Province Subtropical Fruit Deep Processing Engineering(pilot)R&D Center,Guangzhou511458,China;Guangzhou Wenbang Biotechnology Co.,Ltd.Guangzhou511458,China)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第11期185-193,共9页
Modern Food Science and Technology
基金
"十三五"国家重点研发计划项目(2016YFD0400803)
国家自然科学基金面上项目(31571883)
关键词
荔枝酒
冷冻浓缩
发酵
品质
Litchi wine
freeze concentration
fermentation
quality
