猕猴桃米酒酿造工艺优化

以猕猴桃和糯米为原料，制备猕猴桃米酒。以感官评分为评价指标，通过单因素试验及正交试验对猕猴桃米酒发酵工艺进行优化，并利用顶空固相微萃取（HS-SPME）-气质联用（GC-MS）技术检测猕猴桃米酒中挥发性风味物质。结果表明，最适酿造工艺条件为猕猴桃汁添加量35%、发酵时间12 d、发酵温度30 ℃、蔗糖添加量9%。在该优化条件下，猕猴桃米酒酒精度为12.5%vol，感官评分为95分，其理化指标和微生物指标均符合相关国标要求。GC-MS共检测出猕猴桃米酒中31种风味物质，其中醇类9种、酯类14种、酸类5种、其他类3种。其中醇类、酯类、酸类的相对含量分别为69.02%、15.14%、13.10%。

Optimization of brewing process of kiwi rice wine

Kiwi(Actinidia chinensis Planch.)rice wine was made from kiwi and glutinous rice.Taking sensory score as evaluation index,the fermentation process of kiwi rice wine was optimized by single factor tests and orthogonal tests,and the volatile flavor substances in kiwi rice wine were detected by HS-SPME and GC-MS.The results showed that the optimum brewing process conditions were as follows:kiwi juice addition 35%,fermentation time 12 d,fermentation temperature 30℃,and sucrose addition 9%.Under the optimized conditions,the alcohol content of kiwi rice wine was 12.5%vol,the sensory score was 95,and its physicochemical and microbial indexes were in accordance with the requirements of relevant national standards.A total of 31 flavor substances in kiwi rice wine were detected by GC-MS,including 9 alcohols,14 esters,5 acids and 3 others.Among them,the relative contents of alcohols,esters and acids were 69.02%,15.14%and 13.10%,respectively.