摘要
该研究以橄榄鲜果为原料制备橄榄果酒,以酵母类型、橄榄破碎程度、料液比和发酵温度为考察变量,以感官评分作为评价指标,通过单因素试验和正交试验对橄榄果酒发酵工艺条件进行优化。并采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)法测定橄榄果酒挥发性风味成分。结果表明,橄榄果酒最优发酵工艺条件为:菌种采用DV10酵母,破碎程度90%,料液比1∶3(g∶m L),发酵温度28℃。在此优化工艺条件下,橄榄果酒酒精度为15.03%vol,感官评分为91.83分,总酚、总酸、还原糖、维生素C含量分别为27.76 g/L、5.00 g/L、2.53 g/L、30.49 mg/L;通过HS-SPME-GC-MS共检测出38种挥发性风味物质,主要包括醇类、酯类、酚类和醛类,占总挥发性风味物质的55.80%。
Olive(Canarium album L.)wine was prepared with fresh olive as raw material.Using yeast type,olive crushing degree,solid and liquid ratio and fermentation temperature as variables,and sensory score as evaluation index,the fermentation process conditions of olive wine were optimized by single factor tests and orthogonal tests.The volatile flavor components in olive wine were detected by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the optimal fermentation conditions of olive wine were as follows:yeast DV10,crushing degree 90%,solid and liquid ratio 1∶3(g∶ml),and fermentation temperature 28℃.Under the optimal process conditions,the alcohol content of the olive wine was 15.03%vol,the sensory score was 91.83,and the contents of total phenol,total acid,reducing sugar and vitamin C were 27.76 g/L,5.00 g/L,2.53 g/L and 30.49 mg/L,respectively.A total of 38 volatile flavor substances were detected by HS-SPME-GC-MS,mainly including alcohols,esters,phenols and aldehydes,accounting for 55.80%of the total volatile flavor substances.
作者
王宏
黄炳旗
刘功良
肖更生
赵文红
李学莉
白卫东
WANG Hong;HUANG Bingqi;LIU Gongliang;XIAO Gengsheng;ZHAO Wenhong;LI Xueli;BAI Weidong(Academy of Contemporary Agricultural Engineering Innovations,Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Eastroc Beverage Group Co.,Ltd.,Shenzhen 518055,China)
出处
《中国酿造》
CAS
北大核心
2023年第10期214-219,共6页
China Brewing
基金
广州市科技计划项目一般项目(202201010268)
2023年广东省研究生教育创新计划项目(2023SFKC_057)
仲恺农业工程学院研究生教育创新计划项目(KJCX2023007)。
关键词
橄榄果酒
工艺优化
感官评分
品质分析
挥发性风味物质
olive fruit wine
process optimization
sensory score
quality analysis
volatile flavor substances
