青梅酒发酵工艺优化及风味物质分析

Optimization of Vatica wine fermentation process and analysis of flavor substances

中文关键词:  青梅酒  响应面  工艺优化  风味物质

英文关键词:Vatica wine  response surface  process optimization  flavor substances  headspace solid-phase microextraction method  gas chromatography-mass spectrometry

中文摘要:

      目的 探究青梅酒发酵最优工艺并分析其风味物质。方法 采用单因素试验和Box-Behnken响应面分析优化青梅酒的发酵条件, 分析酵母添加量、发酵温度和发酵时间对青梅酒发酵的影响。并结合顶空固相微萃取法和气相色谱-质谱联法对青梅酒风味成分进行分析确定其最佳工艺条件。结果 最优工艺条件为: 发酵温度25 ℃、酵母添加量0.5 g/L、发酵时间8 d。其中检测出25种挥发性风味物质, 主要风味活性成分为醇类、酯类、醛酮类、萜烯类等, 分别占风味物质的59.28%、9.07%、17.00%、0.96%。结论 采用此条件发酵所得青梅酒酸甜可口且具有青梅特有清香, 为青梅酒的产业化升级及品质改良提供理论支持。

英文摘要:

      Objective To explore the optimal fermentation process of Vatica wine and analyze its flavor substances. Methods The fermentation conditions of Vatica wine were optimized by single factor experiments and Box-Behnken response surface analysis. The effects of yeast addition amount, fermentation temperature and fermentation time on the fermentation of green plum wine were analyzed. The flavor components of green plum wine were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry to determine the optimal process conditions. Single-factor experiments. Results The optimal technological conditions were as follows: Fermentation temperature 25 ℃, yeast addition 0.5 g/L, fermentation time for 8 days. Among them, 25 kinds of volatile flavor substances were detected. The main flavor active ingredients were alcohols, esters, aldehydes and ketones, terpenes, etc. They accounted for 59.28%, 9.07%, 17.00% and 0.96% of flavor substances, respectively. Conclusion The Vatica wine fermented by this condition is sweet and sour and has the unique fragrance of Vatica, which provides theoretical support for the industrialization upgrading and quality improvement of Vatica wine.