红提和糯米复合发酵葡萄酒工艺优化及香气成分分析

目的：通过添加天然外源糖提升鲜食葡萄酒品质。方法：以红提为原料，糯米糖化液为外源糖，进行复合发酵红提葡萄酒工艺优化并分析鉴定葡萄酒中香气成分。以发酵温度、糯米糖化液和红提体积比、酵母接种量、SO2添加量为单因素，以乙醇体积分数和花色苷为指标研究红提葡萄酒发酵工艺；在单因素试验基础上进行3因素3水平响应面试验优化最佳发酵工艺。结果：单因素试验表明SO2添加量80?mg/L、发酵温度20?℃、酵母菌接种量1?g/L、糯米糖化液和红提体积比1∶4为最适发酵条件；响应面法优化红提果酒最佳发酵工艺为发酵温度21?℃、酵母接种量1.2?g/L、SO2添加量84?mg/L、体积比1∶4，发酵7?d得到体积分数为12.7%的红提葡萄酒。气相色谱-质谱联用仪共鉴定出39?种挥发性化合物，其中醇类15?种、酯类15?种、酸类5?种、萜类2?种。香气活性值（odor activity value，OAV）分析表明，共有12 种香气物质的OAV较高，主要为β-大马士酮、己酸乙酯、辛酸乙酯、乙酸异戊酯、癸酸乙酯。结论：以糯米糖化液为外源糖，可提升红提葡萄酒的乙醇体积分数，同时该葡萄酒具备良好的口感及典型的葡萄酒风味。

Wine Made from a Blend of Red Globe and Glutinous Rice: Optimization of Fermentation Process and Analysis of Aroma Components

Objective: This study aimed to improve the quality of wine made from table grapes by addition of natural exogenous sugars for the fermentation process. Methods: Wine was prepared from red globe grapes with added saccharified glutinous rice. The fermentation process was optimized using one-factor-at-a-time method and response surface methodology based on a three-variable, three-level Box-Behnken design. The independent variables considered were fermentation temperature, substrate ratio, yeast inoculum size and SO2 addition. The responses were ethanol and anthocyanin concentration. Results: Using one-factor-at-a-time method, addition of 80 mg/L SO2, a fermentation temperature of 20 ℃, an inoculum size of 1 g/L and a saccharified glutinous rice/red globe grape ratio of 1:4 (V/V) were determined to be the optimal conditions. Using response surface methodology, the fermentation conditions were further optimized as follows: temperature 21 ℃, inoculum size 1.2 g/L, SO2 concentration 84 mg/L, and substrate ratio 1:4. After 7 d fermentation under these conditions, the alcohol concentration was 12.7%. A total of 39 volatile compounds were identified in the wine by gas chromatography-mass spectrometry (GC-MS), including 15 alcohols, 15 esters, 5 acids and 2 terpenes. Based on their odor activity value (OAV), 12 volatile compounds were identified as the major characteristic aromas including β-damascenone, ethyl caproate, ethyl caprylate, isoamyl acetate, ethyl caprate. Conclusion: Saccharified glutinous rice juice can be used as an exogenous sugar source to improve the alcohol concentration of red globe wine, and the wine has a good taste and typical wine flavor.