芒果、胡萝卜复合果酒发酵过程中理化成分和香气物质的变化

为了更好的控制复合果酒发酵过程和提升果酒品质,通过常规理化检测手段与气相色谱-质谱联用技术相结合的方法,对芒果胡萝卜复合果酒的酒精度、总糖、总酸、挥发酸、总酚、干浸出物、甲醇和香气物质进行分析。结果表明:在发酵过程中酒精度先上升后趋于平稳,总糖含量不断下降,发酵8 d后果酒酒精度为13.37% vol;总酚和干浸出物含量呈先上升后下降的趋势,其中总酚在发酵第3 d时达到最大值395.17 mg/L,干浸出物在发酵第4 d时达到最大值24.20 g/L;发酵过程中甲醇的含量迅速增加,在发酵第6 d时达到最大值103 mg/L。同时,质谱结果表明:芒果胡萝卜果汁共检测出23种香气物质,主要香气物质是萜烯类(65.55%),其特征香气成分为3-蒈烯、萜品油烯和β-石竹烯;芒果胡萝卜复合果酒共检出55 种香气物质,随着发酵的进行,萜烯类的相对含量逐渐降低,酯类的相对含量逐渐升高,发酵8 d结束,酯类成为果酒的主体香气物质(72.58%),其特征香气成分为癸酸乙酯、月桂酸乙酯和辛酸乙酯。

Dynamic Changes of Physicochemical and Aroma Components in the Fermentation Process of Mango-carrot Compound Fruit Wine

The contents of alcohol, sugar, total acid, phenols, dry extract, methanol and aroma substances of mango-carrot compound fruit wine were investigated by physical and chemical detection and gas chromatography-mass spectrometry (GC-MS) to better control the fermentation process and improve the quality of fruit wine. The results showed that the alcohol content increased first and then tended to be stable, the total sugar content decreased continuously, and the alcohol content was 13.37% vol at the end of 8 days fermentation;The content of total phenol and dry extract increased first and then decreased, total phenol reached the maximum of 395.17 mg/L on the third day of fermentation and the dry extract reached the maximum of 24.20 g/L on the fourth day of fermentation;The methanol content increased rapidly and reached the maximum of 103 mg/L on the sixth day of fermentation. Meanwhile, the volatile flavor components of mango-carrot compound fruit wine during fermentation were identified by gas chromatography-mass spectrometry (GC-MS). The mango-carrot juice was detected 23 kinds of aroma components, The main aroma components of mango-carrot juice were terpenes (65.55%), and the characteristic aroma components were 3-carene, terpinolene and β-caryophyllen;The mango-carrot compound fruit wine was detected 55 kinds of aroma components. In the fermentation process of compound fruit wine, the relative content of terpenes gradually decreased, while that of esters was the opposite. The main aroma components of compound fruit wine were esters (72.58%), and the characteristic aroma components were ethyl caprate, ethyl laurate and ethyl caprylate.