摘要
目的:通过添加天然外源糖提升鲜食葡萄酒品质。方法:以红提为原料,糯米糖化液为外源糖,进行复合发酵红提葡萄酒工艺优化并分析鉴定葡萄酒中香气成分。以发酵温度、糯米糖化液和红提体积比、酵母接种量、SO2添加量为单因素,以乙醇体积分数和花色苷为指标研究红提葡萄酒发酵工艺;在单因素试验基础上进行3因素3水平响应面试验优化最佳发酵工艺。结果:单因素试验表明SO2添加量80 mg/L、发酵温度20℃、酵母菌接种量1 g/L、糯米糖化液和红提体积比1∶4为最适发酵条件;响应面法优化红提果酒最佳发酵工艺为发酵温度21℃、酵母接种量1.2 g/L、SO2添加量84 mg/L、体积比1∶4,发酵7 d得到体积分数为12.7%的红提葡萄酒。气相色谱-质谱联用仪共鉴定出39种挥发性化合物,其中醇类15种、酯类15种、酸类5种、萜类2种。香气活性值(odor activityvalue,OAV)分析表明,共有12种香气物质的OAV较高,主要为β-大马士酮、己酸乙酯、辛酸乙酯、乙酸异戊酯、癸酸乙酯。结论:以糯米糖化液为外源糖,可提升红提葡萄酒的乙醇体积分数,同时该葡萄酒具备良好的口感及典型的葡萄酒风味。
Objective: This study aimed to improve the quality of wine made from table grapes by addition of natural exogenous sugars for the fermentation process. Methods: Wine was prepared from red globe grapes with added saccharified glutinous rice. The fermentation process was optimized using one-factor-at-a-time method and response surface methodology based on a three-variable, three-level Box-Behnken design. The independent variables considered were fermentation temperature, substrate ratio, yeast inoculum size and SO2 addition. The responses were ethanol and anthocyanin concentration. Results: Using one-factor-at-a-time method, addition of 80 mg/L SO2, a fermentation temperature of 20 ℃, an inoculum size of 1 g/L and a saccharified glutinous rice/red globe grape ratio of 1:4 (V/V) were determined to be the optimal conditions. Using response surface methodology, the fermentation conditions were further optimized as follows: temperature 21 ℃, inoculum size 1.2 g/L, SO2 concentration 84 mg/L, and substrate ratio 1:4. After 7 d fermentation under these conditions, the alcohol concentration was 12.7%. A total of 39 volatile compounds were identified in the wine by gas chromatography-mass spectrometry (GC-MS), including 15 alcohols, 15 esters, 5 acids and 2 terpenes. Based on their odor activity value (OAV), 12 volatile compounds were identified as the major characteristic aromas including β-damascenone, ethyl caproate, ethyl caprylate, isoamyl acetate, ethyl caprate. Conclusion: Saccharified glutinous rice juice can be used as an exogenous sugar source to improve the alcohol concentration of red globe wine, and the wine has a good taste and typical wine flavor.
作者
叶林林
杨娟
陈通
李圆圆
吴峰华
刘兴泉
何志平
YE Linlin;YANG Juan;CHEN Tong;LI Yuanyuan;WU Fenghua;LIU Xingquan;HE Zhiping(College of Agriculture and Food Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第18期182-188,共7页
Food Science
基金
浙江省绍兴市公益性技术应用研究项目（2017B70001）
浙江省缙云县杨梅产业科技专项
关键词
复合发酵
糯米
红提葡萄酒
工艺优化
香气活性值
co-fermentation
glutinous rice
red globe wine
process optimization
odor activity value
