蓝莓酒发酵过程中主要成分变化规律研究

研究了蓝莓酒主发酵过程中总糖、总酸、挥发酸、花色苷、单宁、乙醇、甲醇、高级醇和酯等主要物质含量的变化。结果表明,蓝莓通过加糖9.6%发酵,原酒酒精度可达到11.8%(体积分数),总酸7.53g/L,pH2.95;花色苷含量逐渐减少,发酵结束后达0.615g/100g;单宁含量变化较小;挥发酸含量随着发酵时间的延长而逐渐上升,主发酵期间上升较快,但最终可控制在国标(≤1.2g/L)允许范围以内;甲醇在刚开始发酵时就存在,发酵前期略有上升,后略有下降,含量相对稳定;高级醇中的异丁醇和苯乙醇是蓝莓酒的主要香气成分,约占香气成分的60%以上,苯甲酸乙酯、乙酸乙酯、己酸乙酯、癸酸乙酯是蓝莓酒香气的主要成分,在发酵过程中高级醇和酯都不断增加,发酵过程中还检测到一些未知成分。

Changes of main components in blueberry wine fermentation process

The changes of total sugar,total acid,volatile acid,anthocyanins,tannins,ethanol,methanol,higher alcohols and ester contents were studied during blueberry wine main fermentation process.The results showed that：with the sugar addition of 9.6％,the fermented wine alcohol content can reach 11.8％vol,total acid was 7.53g/L,and pH was 2.95.The anthocyanin decreased gradually,and the content was 0.615g/100g at the end of the fermentation.The tannin content had few changes; the volatile acid content increased with the fermentation time gradually,it increased rapidly in the main fermentation period,but it can be controlled in National Standard level （≤12g/L） intheend.Methanolexistedatthebeginningofthe fermentation,itroseslightlyinthe fermentation prophase and decreased slightly in the late period,generally speaking,the content was relatively stable.Isobutanol and phenethyl alcohol in higher alcohols was the main aroma components of blueberry wine,which accounts for more than 60％ of the total aroma components.The ethyl benzoate,ethyl acetate,ethyl hexanoate,and ethyl decanoate was the main aroma component in blueberry wine.During the fermentation process,the content of higher alcohols and esters both increased,and some unknown component were also detected.