食品科学 ›› 2019, Vol. 40 ›› Issue (18): 182-188.doi: 10.7506/spkx1002-6630-20181017-182

• 生物工程 • 上一篇    下一篇

红提和糯米复合发酵葡萄酒工艺优化及香气成分分析

叶林林,杨娟,陈通,李圆圆,吴峰华,刘兴泉,何志平   

  1. (浙江农林大学农业与食品科学学院,浙江?杭州 311300)
  • 出版日期:2019-09-25 发布日期:2019-09-23
  • 基金资助:
    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

Wine Made from a Blend of Red Globe and Glutinous Rice: Optimization of Fermentation Process and Analysis of Aroma Components

YE Linlin, YANG Juan, CHEN Tong, LI Yuanyuan, WU Fenghua, LIU Xingquan, HE Zhiping   

  1. (College of Agriculture and Food Science, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China)
  • Online:2019-09-25 Published:2019-09-23

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 activity value,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。

关键词: 复合发酵, 糯米, 红提葡萄酒, 工艺优化, 香气活性值

Abstract: 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.

Key words: co-fermentation, glutinous rice, red globe wine, process optimization, odor activity value

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