摘要
为探讨菠萝和百香果的复配比例对菠萝百香果复合低醇果酒香气成分的影响,采用CY3079为酿酒酵母,将菠萝和百香果汁以不同比例复配后发酵,采用气相色谱法测定发酵酒样的香气成分,结合感官品评,筛选最佳果汁复配比例。结果显示,菠萝百香果复合果酒中共检测出20种左右香气成分,包括酯类、醇类、酸类、醛类等物质。结合感官评价可知,菠萝与百香果复配比为8∶1时酿造的复合低醇果酒口感更柔顺,果香更浓郁,并伴随有发酵产品的典型风味。该研究分析了菠萝百香果复合低醇果酒的特征风味,为其产业化开发提供理论参考。
In order to investigate the effect of the mixture ratio of pineapple and passion fruit on the aroma components of pineapple and passion fruit complex low-alcohol fruit wine,CY3079 was used as brewing yeast,and pineapple and passion fruit juice were mixed in different proportions before fermentation.Gas chromatography was used to determine the aroma components of the fermented fruit wine samples,and combined with sensory evaluation,the best fruit juice mixture ratio was screened.The results showed that about 20 aroma components were detected in pineapple-passion fruit complex wine,including esters,alcohols,acids,aldehydes and so on.Combined with sensory evaluation,we can see that the pineapple-passion fruit complex low-alcohol fruit wine which mixed by the proportion of 8:1 had a softer taste,more intense fruit flavor,and accompanied by the typical flavor of fermented products.This study analyzed the characteristic flavor of pineapple-passion fruit complex low-alcohol fruit wine,and provided theoretical reference for its industrial development.
作者
怀欲晓
孙泽荟
李文
薛宝钏
李杰
HUAI Yuxiao;SUN Zehui;LI Wen;XUE Baochuan;LI Jie(Shandong Agricultural University,Tai'an,271018,Shandong,China)
出处
《酿酒》
CAS
2024年第3期87-92,共6页
Liquor Making
关键词
菠萝
百香果
复合低醇果酒
气相色谱法
香气
Pineapple
Passion fruit
Complex low alcohol fruit wine
Gas chromatography
Aroma
