低醇无花果发酵酒制备及其风味成分分析

以无花果干为原料,添加白砂糖、柠檬酸或乳酸,接种SIHA-Active-Yeast 3酵母于20℃发酵,制备低醇无花果发酵酒。研究无花果酒发酵进程中pH、总酸、还原糖、总糖的变化,通过有机酸、挥发性成分测定与感官评价确定无花果酒的风味特征。实验结果表明:发酵过程中无花果酒pH、总酸含量增加,总糖含量降低。添加1、2 g/L柠檬酸、乳酸发酵的无花果酒中总酸、总糖、还原糖、色度、有机酸含量的差异性显著(p<0.05)。顶空气相色谱法测得无花果酒中含6种酯类,3种醇类,1种醛类,其中异戊醇与辛酸乙酯含量在阈值以上,对无花果酒香气特征影响较大。实验中4种无花果酒均呈黄色或金黄色,有干果的甜香气味;添加1 g/L乳酸时,无花果酒酸度适中,口感醇厚,典型性好,感官评价最好。

Analysis of Flavor Components and Preparation of Low-alcohol Fig Wine

Dried fig was taken as material,white sugar,citric or lactic acid were added to brew the low-alcohol fig wine. The Saccharomyces cerevisiae SIHA-Active-Yeast 3 was added into the extracts,and then fermented at 20℃. The changes of the pH value,the total acidity,the total acidity,the reducing and total sugar were determined during the whole fermentation. The flavor characteristics of low-alcohol fig wine were evaluated by measuring the organic acids,the volatile components and sensory evaluation. The results showed that the total sugar decreased,and the total acid increased during fermentation. Significant differences in fig wines were found when adding 1,2 g/L citric or lactic acid,including the total acidity,the reducing sugar,the total sugar,the chromaticity,and the organic acids(p<0.05). Six kinds of esters,three kinds of alcohols and one kind of aldehyde were discovered in the fig wines by headspace gas chromatography(HS-GC). The concents of isoamylol and ethyl caprylate in fig wines were higher than their thresholds and had great influence on the flavor components of fig wines. All the 4 kinds of fig wines possessed the color of yellow or golden yellow and obtained the flavor of dry fruit. It was also found that the balance sour,mellow mouthfeel,excellent typicality and the best sensory evaluation standard when adding 1 g/L lactic acid.