食品科学

• 生物工程 • 上一篇    下一篇

草莓果酒酿造工艺的优化及其香气成分分析

王孝荣,罗佳丽,潘年龙,蒋和体   

  1. 西南大学食品科学学院,重庆 400716
  • 出版日期:2014-04-15 发布日期:2014-04-18

Optimization of Fermentation Process for Strawberry Wine and Analysis of Aroma Components

WANG Xiao-rong, LUO Jia-li, PAN Nian-long, JIANG He-ti   

  1. College of Food Science, Southwest University, Chongqing 400716, China
  • Online:2014-04-15 Published:2014-04-18

摘要:

以草莓为原料,采用单因素试验和Box-Behnken试验设计研究SO2添加量、酵母添加量及发酵温度对果酒发酵的影响,建立各影响因素的回归方程,并通过响应面分析法优化,得到草莓果酒的最佳工艺条件:SO2添加量为81 mg/L、酵母添加量为1 g/L、发酵温度为20 ℃。然后采用顶空固相微萃取法,利用气相色谱-质谱联用技术对草莓果酒香气成分进行分析与鉴定,结果表明:从草莓果酒中共鉴定出香气物质85 种,占总峰面积的99.55%;其主体香气物质主要是异戊醇、乙酸异戊酯、己酸乙酯及辛酸乙酯。

关键词: 草莓果酒, 工艺, 优化, 香气成分

Abstract:

The fermentation of strawberry wine was investigated with respect to SO2 concentration, yeast inoculum amountand fermentation temperature. A quadratic regression model was built with the three independent variables (fermentationconditions) by Box-Behnken experimental design. The optimum fermentation conditions for strawberry wine weredetermined by response surface analysis as 81 mg/L of SO2 concentration, 1 g/L of inoculum (active dry yeast) amount and20 ℃ of fermentation temperature. The aroma components of strawberry wine were extracted by solid-phase microextraction(HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Eighty-five aroma components wereidentified from strawberry wine, together accounting for 99.55% of the total peak area. The major aroma compounds wereisoamyl alcohol, isoamyl acetate, ethyl hexanoate and ethyl octanoate.

Key words: strawberry wine, process, optimization, aroma components