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| 青梅酒发酵工艺优化及风味物质分析 |
| Optimization of Green Plum Wine Fermentation Process and Analysis of Flavor Substances Volatile |
| 投稿时间：2024-12-11 修订日期：2025-06-11 |
| DOI： |
| 中文关键词: 青梅酒 响应面 工艺优化 风味物质 |
| 英文关键词:green plum wine response surface process optimization flavor substances |
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| 中文摘要: |
| 目的 探究青梅酒发酵工艺参数对青梅酒品质的影响,探究青梅酒发酵最优工艺参数。方法：采用单因素试验、Box-Behnken响应面分析优化青梅酒的发酵条件,分析酵母接种量、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-质谱联用技术(GC-MS)对青梅酒风味成分进行分析确定其最佳工艺条件：结果：发酵温度25 ℃、酵母添加量0.5 g/L、发酵时间8 d,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,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：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: |
| Explore the optimal fermentation process of green plum wine and analyze its flavor substances. Methods Univariate test and Box-Behnken response surface analysis were used to optimize the fermentation conditions of green plum wine and analyze the effect of yeast inoculum, fermentation temperature and fermentation time on the fermentation. The best process conditions of green plum liquid liquor were analyzed. Results Fermentation temperature 25 ℃, yeast addition 0.5 g/L, fermentation for 8 days, the green plum wine fermented under this condition was sour and delicious and had the unique fragrance of green plum. Among them, 25 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 green plum wine fermented by this condition is sweet and sour and has the unique fragrance of green plum, which provides theoretical support for the industrialization upgrading and quality improvement of green plum wine. |
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