冰糖红梨酒发酵工艺优化及香气成分分析

为获得冰糖红梨酒最佳发酵工艺,提升红梨附加值,促进其产业化,本文以魏县红梨为主要原料,开发冰糖红梨果酒.在单因素实验的基础上,通过正交试验优化冰糖红梨酒的发酵工艺,并对优化后的冰糖红梨酒风味成分进行分析.结果显示最优发酵条件为:发酵温度19℃,初始糖度18°Brix,酵母接种量0.06％,初始pH4.8,焦亚硫酸钾添加...

Fermentation Process Optimization and Aroma Components Analysis of Red Pear Wine with Candy Sugar

In order to obtain the best fermentation technology of red pear wine with candy sugar, improve the value of the red pear and promote its industrialization. Choose the red pear of Weixian as major material to produce rock sugar red pear wine. On the base of single-factor experiments, the fermentation technology of red pear wine with candy sugar was optimized by orthogonal test and the flavor ingredients of the optimized red pear wine with candy sugar were analyzed. The results indicated that the best fermentation conditions were as follows: The fermentation temperature was 19 ℃, the initial sugar content was 18°Brix, the amount of yeast addition was 0.06%, the initial pH was 4.8, the amount of potassium pyrosulfite addition was 160 mg/L and the fermentation times were 7 days. Under this condition, the alcohol content was 10.1%vol±0.23%vol, the sugar content was 6.17°Brix±0.14°Brix, the total acids were 4.8±0.13 g/L, the sensory score was 88.9±0.57 scores, and the comprehensive value was 79.1±0.79 scores. The aroma components were analyzed qualitatively by the gas chromatography-mass spectrometry (GC-MS). A total of 36 volatile substances were detected, of which the relative content of esters was the highest, accounting for 60.2%, alcohols accounted for 18.31%, acids accounted for 13.32%, aldehydes, ketones, and phenols accounted for 3.63%, 1.75% and 0.78%, respectively.