红曲柿酒工艺优化及挥发性风味物质分析

以恭城脆柿和古田红曲米为原料进行发酵,测定酒精度、还原糖、总酸、感官评分等多个指标,通过单因素和响应面优化试验得到最优发酵工艺条件:红曲添加量3.00%,初始糖度21%,酵母添加量275 mg/kg,在此条件下红曲柿酒的感官评分为86.542分。采用顶空固相微萃取-气质联用技术(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)检测红曲柿酒与普通柿酒的挥发性成分,结果表明:红曲柿酒共检测出45种挥发性物质,其中酯类27种,醇类4种,酸类7种,其它类7种。普通柿酒中共检测出23种挥发性物质,其中酯类8种,醇类3种,酸类5种,其它类7种。两种果酒相比,添加红曲后得到的红曲柿酒挥发性成分种类增加,尤其是酯类物质;红曲柿酒中含有较高含量的脂肪酸酯以及苯乙醇,这些被认为是黄酒中的主要成分,说明添加红曲后柿酒风味结构改变,风味寡淡问题得到改善。

Optimization of Processing Technology and Analysis of Volatile Flavor Compounds in Hongqu Persimmon Wine

Using Gongcheng persimmon and Gutian hongqu as raw materials for fermentation,the alcohol content,reducing sugar,total acid,sensory score and other indicators were determined,and the optimal fermentation process conditions were obtained through single factor and response surface optimization tests:the addition of hongqu was 3.00%,the initial sugar content was 21%,and the addition of yeast was 275 mg/kg.Under these conditions,the sensory score of the hongqu persimmon wine was 86.542.Headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to detect the volatile components of hongqu persimmon wine and ordinary persimmon wine.The results showed that a total of 45 volatile substances were detected in hongqu persimmon wine,including 27 esters,4 alcohols,7 acids,and 7 other substances.A total of 23 volatile substances were detected in ordinary persimmon wine,including 8 esters,3 alcohols,5 acids and 7 other substances.Compared with the two fruit wines,the volatile components of hongqu persimmon wine increased after adding hongqu,especially the esters;hongqu persimmon wine contained a higher content of fatty acid esters and phenethyl alcohol,which were considered to be the main components in yellow wine,indicated that the flavor structure of persimmon wine was changed after adding hongqu,and the problem of poor flavor was improved.