紫薯糯米黄酒的发酵规律及其香气成分分析

以紫薯、糯米为原料,跟踪监测紫薯糯米黄酒整个发酵过程中酒度、还原糖含量、酸度、花色苷含量等理化指标的变化,并运用顶空固相微萃取和气相色谱-质谱联用技术对紫薯糯米黄酒主要香气成分进行分析。结果表明:在整个紫薯糯米黄酒发酵过程中,发酵液酒度和总酸呈逐渐上升的趋势;还原糖含量呈先下降后上升再下降的趋势;花色苷含量则呈逐渐降低的趋势;从紫薯糯米黄酒中共检测出香气物质60种,占整个峰面积的96.28%;紫薯糯米黄酒的主体香气成分主要有异丁醇、棕榈酸乙酯、2-辛醇、苯乙醇、辛酸乙酯、亚油酸乙酯和油酸乙酯等。 

Analysis of fermentation rule and aromatic composition in purple sweet potato and glutinous rice wine

Changes of alcohol degree, residual sugar, total acid and anthocyanins content were tracked during the whole fermentation of purple sweet potato and glutinous rice wine. Moreover, automatic static headspacesolid phase micro-extraction-gas chromatography-mass spectrometry was used in the wine's aromatic composition analysis. Results showed that alcohol degree and total acid tended to gradually increase, residual sugar content were decreased at early fermentation then increased and at last it decreased, and the content of anthocyanins were decreased gradually during the fermentative process. Sixty aroma-active compounds were identified from purple sweet potato and glutinous rice wine, accounting for 96.28% of the total peak area. The major aroma-active compounds were isobutanol, ethyl palmitate, 2-octanol, benzyl alcohol, ethyl caprylate, linoleic acid ethyl ester and ethyl oleate.