LI Qun,LI Xinming,ZHANG Qianru,et al.Optimization of Fermentation Process for Jujube Wine and Analysis of Flavor Components[J].Northern Horticulture,2017,41(12):136-141.[doi:10.11937/bfyy.201712031]
枣酒酿造工艺的优化及其香味成分分析
- Title:
- Optimization of Fermentation Process for Jujube Wine and Analysis of Flavor Components
- 文献标志码:
- A
- 摘要:
- 以木枣为试材，采用单因素试验和Box-Behnken试验设计，研究了酵母添加量、发酵温度、发酵助剂添加量对果酒发酵的影响；建立各影响因素的回归方程，并通过响应面分析法优化了发酵型红枣酒的酿造工艺；利用顶空固相微萃取(head-space solid-phase microextractions HS-SPME)和气相色谱质谱(gas chromatgraphy mass spectrometrometry GC-MS)联用技术对枣酒香气成分进行了分析鉴定，为枣酒发酵过程中主要控制参数的确定及品质监控体系的建设提供参考。结果表明：酵母加量0.5%、发酵温度25 ℃、发酵助剂 115 mg?L-1，得到的枣酒酒度为12.35%（v/v）；从枣酒中共鉴定出香味物质33种，占总峰面积的80.57%,其中主要香味物质为辛酸乙酯、癸酸乙酯、异戊醇、乙酸-3-甲基丁酯、己酸乙酯。
- Abstract:
- Jujubes were used as raw materials and jujube wine fermentation technology which was investigated by using single-factor and Box-Behnken design.The effects of yeast adding amount，fermentation temperature，and fermentation activators adding amount on alcohol content in jujube wine were evaluated.Fragrance composition in jujube wine was analyzed by using head-space solid-phase micro extractions (HS-SPME) and gas chromatography mass spectrometrometry (GC-MS) to provide reference for determination of main control parameters and construction of quality monitoring system.The results showed that optimal conditions of jujube wine fermentation technology were obtained,yeast adding amount 0.5%，fermentation temperature 25 ℃，and fermentation activators adding amount 115 mg?L-1，alcohol content in jujube wine was 12.35%（v/v）.HPLC-MS analysis showed that 33 kinds of fragrance components were identified，together accounting for 80.57% of the peak area.Main volatile flavor ingredients in jujube wine were ethyl octoate，3-methyl-1-butanol，decanoic acid ethyl ester，isoamyl acetate，ethyl hexanoate,etc.
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备注/Memo
第一作者简介：李群(1970-)，男，本科，副研究员，研究方向为食品加工。E-mail：zlslm@sina.com.基金项目：山西省科技重点研发资助项目（2015-TN-4-7）。