桑葚果酒澄清工艺优化及其品质分析

以桑葚果酒作为研究对象，以透光率为评价指标，通过单因素试验和响应面试验对桑葚果酒澄清工艺进行优化，并对桑葚果酒品质进行分析。结果表明，最优桑葚果酒澄清工艺为：皂土与明胶质量比1.4∶1.0，复合澄清剂添加量0.5%、水浴温度50 ℃、水浴时间38 min。在此优化的条件下，桑葚果酒透光率为58.4%，感官评分为91分，总糖、总酚含量显著降低（P＜0.05）。固相微萃取（SPME）-气质联用（GC-MS）法从澄清前后桑葚果酒中分别共检测出挥发性风味物质25种、29种，除醇类之外，有机酸类、酯类、醛类、酚类及其他类含量均有所下降，说明澄清会对桑葚果酒风味造成一定影响。

Clarification process optimization and quality analysis of mulberry wine

Taking mulberry wine as research object and light transmittance as evaluation index, the clarification process of mulberry wine was optimized through single factor tests and response surface tests, and the quality of mulberry wine was analyzed. The results showed that the optimum clarification process of mulberry wine was bentonite and gelatin mass ratio 1.4∶1.0, compound clarifier addition 0.5%, water bath temperature 50 ℃ and time 38 min. Under the optimized conditions, the light transmittance of mulberry wine was 58.4%, the sensory score was 91, and the contents of total sugar and total phenol decreased significantly (P＜0.05). A total of 25 and 29 volatile flavor substances in mulberry wine before and after clarification were detected by solid phase microextraction (SPME)-GC-MS. Except alcohols, the contents of organic acids, esters, aldehydes, phenols and others decreased, indicating that clarification had a certain impact on the flavor of mulberry wine.