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投稿时间：2023-07-27
投稿时间：2023-07-27
中文摘要: 以大10 品种桑椹为原料酿造桑椹发酵酒，研究发酵初始糖度、初始pH 值、酵母接种量、发酵温度以及发酵时间对桑椹发酵酒品质（酒精度、总糖、总酸及感官评分）的影响，通过响应面法优化桑椹酒发酵工艺，并采用固相微萃取/气相色谱-质谱（solid-phase microextraction/gas chromatography-mass spectrometry，SPME/GC-MS）联用对桑椹发酵酒的挥发性风味成分进行分析测定。结果表明：桑椹酒的最佳发酵工艺条件为初始糖度22.5°Bx、初始pH3.8、酵母接种量0.10‰、发酵温度25 ℃以及发酵时间9 d，在此条件下发酵得到的桑椹酒酒精度为13.8% vol，酒精度及糖酸比适宜，总SO2 及挥发酸含量较低，感官评价最优。在桑椹发酵酒中共分析鉴定出29 种挥发性成分，其中醇类和酯类物质占比相对较高，醇类物质3 种，相对含量共占49.16%，酯类物质10 种，相对含量共占20.46%。
Abstract:The effects of initial sugar content，initial pH，yeast inoculation quantity，fermentation temperature and fermentation time on the quality（alcohol content，total sugar，total acid and sensory score）of mulberry（Da 10 variety）fermented wine were investigated.The fermentation process of mulberry wine was optimized by response surface methodology，and the volatile flavor components were further determined by SPME/GC-MS.The results showed that the optimal fermentation conditions of mulberry wine were as follows：initial sugar content 22.5°Bx，initial pH3.8，yeast inoculation quantity 0.10‰，fermentation temperature 25 ℃and fermentation time 9 d.Under these conditions，the alcohol content of mulberry wine was 13.8% vol，with suitable alcohol content and sugar-acid ratio.In addition，the total SO2 and volatile acid were relatively low，and the sensory score was optimal.In this mulberry wine，29 volatile components were identified，among which alcohols and esters were relatively high，with 3 alcohols accounting for 49.16% and 10 esters accounting for 20.46%.
文章编号：202412015 中图分类号： 文献标志码：
基金项目:重庆市科研机构绩效激励引导专项项目（cstc2022jxjl00015）
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