洛党参萃取物-葡萄复合发酵酒工艺优化及其品质研究

该研究以葡萄和洛党参萃取物为原料制备洛党参萃取物-葡萄复合发酵酒，以感官评分为评价指标，通过单因素及正交试验对其发酵工艺条件进行优化，并分析其理化指标、微生物指标及挥发性风味成分。结果表明，最佳发酵工艺条件为：初始糖度25°Bx，酵母添加量30 mg/100 m L，洛党参萃取物添加量5 mg/100 m L，在此优化条件下，洛党参萃取物-葡萄复合发酵酒感官评分为96.1分，酒精度为12.8%vol，党参炔苷、甲醇、总糖、还原糖、总酸含量分别为1.24 mg/L、9.08 mg/L、31.83 g/L、25.78 g/L、5.26 g/L，洛党参萃取物-葡萄复合发酵酒理化及卫生指标符合相关国标要求。气质联用（GC-MS）技术共鉴定出复合发酵酒中16种挥发性风味物质，其中，醇类8种，酯类4种，醛类2种，酸类1种，酮类1种。

Process optimization and quality research of Luolong Codonopsis pilosula extracts-grape compound fermented wine

Luolong Codonopsis pilosula extracts-grape compound fermented wine was prepared with grape and Luolong C. pilosula extracts as raw materials. Using sensory score as evaluation index, the fermentation process conditions were optimized by single factor and orthogonal tests, and the physicochemical indexes, microbial indexes and volatile flavor components were analyzed. The results showed that the optimal fermentation process conditions were as follows: initial sugar content 25 °Bx, yeast addition 30 mg/100 ml, and the Luolong C. pilosula extracts addition 5 mg/100 ml. Under the optimal conditions, the sensory score of Luolong C. pilosula extracts-grape compound fermented wine was 96.1, and the alcohol content was 12.8%vol. The contents of lobetyolin, methanol, total sugar, reducing sugar and total acid were 1.24 mg/L, 9.08 mg/L, 31.83 g/L, 25.78 g/L, and 5.26 g/L respectively. The physicochemical and hygiene indexes of the compound fermented wine met the relevant national standards. A total of 16 volatile flavor components in compound fermented wine were identified by GC-MS, including 8 alcohols, 4 esters, 2 aldehydes, 1 acid, and 1 ketone.