花蜜酒发酵工艺优化及成分分析

为获得花蜜酒最佳酿造工艺，促进其产业化，本文通过单因素实验考察百花蜜酒初始糖度、酵母种类、酵母添加量和发酵温度等因素对花蜜酒感官评价的影响，确定最佳因素组合，并对优化后的花蜜酒进行营养成分、挥发性成分含量和氨基酸含量测定分析。结果表明:花蜜酒的最优发酵工艺参数为百花蜜初始糖度22 °Brix，酵母种类为高活性葡萄酒干酵母，酵母添加量为0.4 g/L，发酵温度15 ℃，发酵时间14 d。在最优发酵工艺条件下检测各指标分别为: 葡萄糖20.0 g/L、果糖76.6 g/L、蔗糖0 g/L、残糖含量15 °Brix、酒精度12.0% vol、苹果酸0.700 g/L、草酸0.049 g/L、16种氨基酸总量32 mg/100 mL，分别是苯丙氨酸、丙氨酸、蛋氨酸、脯氨酸、甘氨酸、谷氨酸、精氨酸、赖氨酸、酪氨酸、亮氨酸、丝氨酸、苏氨酸、天冬氨酸、颉氨酸、异亮氨酸和组氨酸，其中异亮氨酸、天冬酰胺、苯丙氨酸和谷氨酸的含量较高，赋予了花蜜酒丰富的风味。16种挥发性化合物，分别是乙醇、乙酸乙酯、异丁醇、异戊醇、2-甲基丁醇、苯乙醇、1,2,4,5-四甲苯、萘、2,5-二甲基苯甲醛、乙酸苯乙酯、葵酸乙酯、2,4-二叔丁基苯酚、月桂酸乙酯、十四酸乙酯、9-十六碳烯酸乙酯、棕榈酸乙酯，其中，乙醇和苯乙醇的浓度最高，分别为50.13%和38.41%，是花蜜酒风味的主要来源。

Fermentation Process Optimization and Component Analysis of Nectar Wine

To obtain the best brewing technology of nectar wine and promote its industrialization. In this paper, the initial sugar content, the type of yeast, the addition amount of yeast and the fermentation temperature on sensory evaluation of nectar wine were measured by single factor experiment to determine the best factor combination. The nutritional composition, volatile composition contentand and aromatic composition of the optimized nectar wine were determined and analyzed. The results indicated that the optimal fermentation process parameters of nectar wine were as follows: the initial sugar degree was 22 °Brix, high active wine dry yeast was inoculated, the amount of yeast addition was 0.4 g/L, and the nectar wine got the best quality after 14 days of fermentation at 15 ℃. In the optimized fermentation process conditions, the indicators were as follows: glucose 20.0 g/L, fructose 76.6 g/L, sucrose 0 g/L, residual sugar content 15 °Brix, alcohol content 12.5% vol, malic acid 0.700 g/L, oxalic acid 0.049 g/L, total amount of 16 amino acids 32 mg/100 mL, which were phenylalanine, alanine, methionine, proline, glycine, glutamic acid, arginine, lysine, tyrosine, leucine, serine, threonine, aspartic acid, valerine, isoleucine and histidine, including the content of isoleucine, asparagine, phenylalanine and glutamic acid, giving the nectar wine a rich flavor. The 16 volatile compounds were including ethanol, ethyl acetate, isobutanol, isoamyl alcohol, 2-methyl butanol, phenylethyl alcohol, 1,2,4,5-tetramethylbenzene, naphthalene, 2,5-dimethylbenzaldehyde, phenyethyl acetate, ethyl caprate, 2,4-ditertbutylphenol, ethyl dodecanoate, ethyl tetradecanoate, ethyl 9-hexadecenoate, and ethyl palmitate. The highest concentrations of ethanol and phenylethanol were 50.13% and 38.41%, respectively, which were the main sources of nectar wine flavor.