摘要
为解决低醇桑葚酒香气较弱、口感淡薄等问题,采用粮果混酿的方式以桑葚和麦芽为主要原料制备果酒,以果酒的感官评分和理化指标为评价指标,筛选适合于酿造低醇桑葚酒发酵的酵母菌,通过单因素与正交试验优化果酒发酵工艺条件,并通过气相色谱-质谱(GC-MS)分析检测果酒中的挥发性风味物质。结果表明,扣囊覆膜酵母(Saccharomycopsis fibuligera)N4最适合于发酵低醇桑葚酒,其发酵的果酒在香味和口感上更具典型性;最佳发酵工艺条件为:发酵温度26℃,接种量3.0%,初始糖度16°Bx,桑葚浆与麦芽汁体积比4∶1。在此条件下酿造的低醇桑葚酒感官评分为89.82分,酒精度为5.6%vol,可溶性固形物含量为6°Bx,还原糖含量为2.21 g/L,酒体呈红紫色,具有典型桑葚果酒香气,略带有麦芽香味,口感丰富、协调舒适。GC-MS分析结果表明,共检测出37种挥发性风味物质,包括类似玫瑰香气的苯乙醇、香蕉香气的乙酸戊酯、带有菠萝香气的菠萝酮等香味物质。该研究对于提高低醇桑葚果酒品质有一定的参考价值。
In order to solve the problems of weak aroma and thin taste of low-alcohol mulberry wine,fruit wine was prepared by grain-fruit blending method using mulberry and malt as main raw materials.Using sensory score and physicochemical indexes of the fruit wine as the evaluation indexes,the yeasts suitable for fermentation of low-alcohol mulberry wine was screened.The fermentation process of the fruit wine was optimized by single factor and orthogonal tests,and the flavor substances in the fruit wine were detected by GC-MS.The results showed that Saccharomycopsis fibuligera N4 was the most suitable strain for the fermentation of low-alcohol mulberry wine,and the fermented wine was more typical in terms of aroma and taste.The optimal fermentation conditions were as follows:fermentation temperature 26℃,inoculum3.0%,initial sugar content 16°Bx,and the volume ratio of mulberry pulp to wort 4:1.Under these conditions,the sensory score of the low-alcohol mulberry wine was 89.82,the alcohol content was 5.6%vol,the soluble solids was 6°Bx,and the reducing sugar content was 2.21 g/L.The body was reddish purple,with the typical aroma of mulberry fruit wine,slightly malt aroma,and rich,coordinated and comfortable mouthfeel.The results of the GC-MS analysis showed that a total of 37 kinds of volatile flavor substances were detected,including phenylethanol with rose-like aroma,amyl acetate with banana aroma,and pineapple ketone with pineapple aroma,and other flavor substances.The study had a certain reference value for improving the quality of low-alcohol mulberry fruit wine.
作者
韩保林
张淑凡
邹玉锋
许强
张琴
边名鸿
HAN Baolin;ZHANG Shufan;ZOU Yufeng;XU Qiang;ZHANG Qin;BIAN Minghong(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China)
出处
《中国酿造》
CAS
北大核心
2024年第9期170-176,共7页
China Brewing
基金
四川轻化工大学校级大学生创新创业训练项目(B50105604)。
关键词
低醇桑葚酒
酵母菌
发酵工艺优化
挥发性风味成分
low-alcohol mulberry wine
yeast
fermentation process optimization
volatile flavor components
