桑椹葡萄复合果酒发酵工艺响应面法优化及其风味特征

以黑珍珠桑椹和赤霞珠葡萄为原料，进行桑椹葡萄复合果酒的研制，采用单因素试验及响应面试验对其发酵工艺进行优化，并通过气相色谱-质谱联用（GC-MS）技术分析其挥发性风味物质特征。结果表明，桑椹与葡萄混合发酵的最佳质量比为1∶4，最佳发酵工艺为：酵母接种量2.0%、发酵温度24℃和发酵时间9 d。在此最佳条件下，桑椹葡萄复合果酒酒精度为13.6%vol，感官评分为90分。GC-MS共鉴定出50种挥发性香气成分，包括醇类20种、酯类9种、酸类10种、醛类3种、酚类3种、酮类1种、醚类2种、烯烃类2种。桑椹葡萄复合果酒色泽暗紫、幽深沉稳，果香与酒香协调，是一款兼具桑椹和葡萄果酒特有风味和营养功能的美酒。

Optimization of fermentation technology of a mulberry-grape compound fruit wine by response surface methodology and its flavor characteristic

Using mulberry (Black Pearl ) and grape (Cabernet Sauvignon) as the raw materials to develop mulberry-grape compound fruit wine, the fermentation technology was optimized by single factor tests and response surface tests, and the volatile flavor components characteristics were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the optimal mass ratio of mulberry to grape for mixed fermentation was 1∶4, the optimum fermentation technology was as follows: yeast inoculum 2.0%, fermentation temperature 24 ℃, and time 9 d. Under the optimum condition, the alcohol content of the fruit wine was 13.6%vol, and the sensory score was 90. A total of 50 volatile flavor components were identified by GC-MS, including 20 alcohols, 9 esters, 10 acids, 3 aldehydes, 3 phenols, 1 ketone, 2 ethers, and 2 olefins. Mulberry-grape compound fruit wine was dark purple in color, deep and stable, and the fruit aroma was in harmony with wine aroma, which is a fruit wine with unique flavor and nutritional function of both mulberry and grape.