蓝靛果酒带渣发酵工艺的优化及其香气分析

以冷冻蓝靛果为原料,对蓝靛果发酵的工艺进行优化,筛选适合的澄清剂,并对成品中的香气成分进行分析。研究酵母添加量、初始糖度、初始pH、发酵温度对蓝靛果酒发酵过程中的总酸、残糖量及酒精度的影响,在单因素的基础上进行四因素三水平的响应面优化。结果表明,蓝靛果酒最佳的发酵工艺参数为初始糖度20 °Bx,初始pH3.5,发酵温度18℃,酵母添加量3.5%(w/w),在此工艺下蓝靛果酒感官评分91分;通过果胶酶、壳聚糖、明胶、CMC四种澄清剂对蓝靛果酒澄清作用的分析,最适澄清剂为2%(v/v)CMC,明胶相对最弱;通过GC-MS进行分析成品果酒的香气成分,得到蓝靛果酒香气的主要成分为丁二酸二乙酯、月桂酸乙酯、苯乙醇、甲酸异戊酯、棕榈酸乙酯、2-甲基-1-丁醇。产品具有浓郁的果香和酒香,口感清冽爽口,具有典型的果酒特色。

Optimization of the Fermentation Process of Lonicera caerulea Wine with Lees and Its Aroma Analysis

Taking frozen Lonicera caerulea as raw material,the fermentation process of Lonicera caerulea was optimized and suitable clarifiers were screened. The aroma components in the finished products were analyzed. Effects of yeast addition,initial sugar content,initial acidity,and fermentation temperature on the total acid,residual sugar content,and alcohol content were studied during the fermentation process of Lonicera caerulea,and the four-factor three-level response surface optimization was studied based on the single factor. The results showed that the best fermentation technology parameters of Lonicera caerulea wine was initial sugar 20 °Bx,initial pH3.5,constant 18℃ fermentation temperature,yeast 3.5%(w/w),in the process of Lonicera caerulea wine sensory score 91 points. According to the analysis of clarification effects of pectinase,chitosan,gelatin and CMC on Lonicera caerulea wine,the most suitable clarifier was 2%(v/v)CMC,and gelatin was the weakest. Through GC-MS analysis of aroma composition of finished fruit wine,the main components of Lonicera caerulea wine aroma were diethyl succinate,ethyl laurate,phenyl ethanol,isoamyl formate,ethyl palmitate,2-methyl-1-butanol. The product has a strong aroma of fruit and wine,taste clear and refreshing,with a typical wine characteristics.