新疆桃果酒发酵工艺优化及其品质评价

doi:10.6048/j.issn.1001-4330.2024.06.015

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (6): 1423-1431.DOI: 10.6048/j.issn.1001-4330.2024.06.015

• 园艺特产•农产品加工工程 • 上一篇下一篇

新疆桃果酒发酵工艺优化及其品质评价

范少丽(), 程平, 张志刚, 李宏, 杨璐()

新疆林业科学院/新疆林果树种选育与栽培重点实验室/新疆林木资源与利用国家林草局重点实验室,乌鲁木齐 830054

收稿日期:2023-11-20 出版日期:2024-06-20 发布日期:2024-08-08
通信作者: 杨璐(1985-),女,副研究员,硕士,研究方向为植物资源化学与生物活性物质,(E-mail)lycszx_article@163.com
作者简介:范少丽(1990-),女,助理研究员,硕士,研究方向为林果资源研究利用,(E-mail)lycszx_article@163.com
基金资助:
新疆维吾尔自治区科技重大专项“新疆桃种质创新与优良新品种选育”(2023A02008-4)

Optimization of fermentation technology and quality evaluation of Xinjiang peach wine

FAN Shaoli(), CHENG Ping, ZHANG Zhigang, LI Hong, YANG Lu()

Xinjiang academy of forestry/Key Laboratory of Fruit tree Species Breeding and Cultivation in Xinjiang, Key Laboratory of Forest Resources and Utilization in Xinjiang of National Forestry and Grassland Administration, Urumqi 830054, China

Received:2023-11-20 Published:2024-06-20 Online:2024-08-08
Correspondence author: YANG Lu (1985-), female, master, associate researcher, research direction: plant resource chemistry and bioactive substances research, (E-mail)lycszx_article@163.com
Supported by:
Xinjiang Science and Technology Major Project "Xinjiang Peach Germplasm Innovation and Selection of Excellent New Varieties"(2023A02008-4)

摘要/Abstract

摘要：

【目的】研究新疆桃果酒的发酵工艺,并分析成品中的理化指标、感官风味、挥发性香气成分,为新疆桃果酒深度开发提供理论依据。【方法】以新疆桃品种绿光1号为酿酒材料,研究酵母种类、酵母添加量、温度控制对桃果酒发酵过程中的pH值、糖类含量、酒精度及总酸的影响,在单一因素试验的基础上优化Box-Behnken响应面工艺。【结果】桃果酒最优主发酵工艺参数为酵母添加量0.22 g/kg、发酵温度21~23℃、二氧化硫添加量为80 mg/kg,制得桃果酒酒精度为7.9%vol。鉴定出桃果酒中19种挥发性香气化合物主要挥发性香气化合物,其中酯类物质含量占总香气物质含量的86.341%,香气主要成分前三名为癸酸乙酯(39.290%)、辛酸乙酯(27.032%)、月桂酸乙酯(9.384%)。【结论】成品新疆桃果酒口感酸甜,酒香和谐、具有独特桃果实香气。

关键词: 新疆桃; 桃果酒; 工艺; 响应面设计; 香气; 品质

Abstract:

【Objective】 Study the main fermentation process of peach wine, and the physical and chemical indexes, sensory flavor and volatile aroma components in the finished product were analyzed.The research results provide a scientific basis for the industrial production of Xinjiang peach wine. 【Methods】 In this study, Xinjiang peach (Amygdalus ferganensis) ‘lyuguang No.1’ was used as raw material The effects of yeast type, yeast addition and fermentation temperature on pH, residual sugar, reducing sugar content, alcohol and total acid in the fermentation process of peach wine were studied, Box Behnken response surface optimization test was carried out on the basis of single factor test. 【Results】 The optimal main fermentation process parameters of peach wine were determined through the test: yeast addition 0.22 g/kg, fermentation temperature 21-23℃, sulfur dioxide addition 80 mg/kg.Made peach wine with an alcohol content of 7.9% vol.The results of SPME-GC/MS showed that 19 volatile aroma compounds and the main volatile aroma compounds in peach wine were identified at the same time, in which the content of esters accounted for 86.341% of the total aroma substances.The top three main aroma components were ethyl decanoate (39.290%), ethyl octanoate (27.032%) and ethyl laurate (9.384%). 【Conclusion】 The finished peach wine has sweet and sour taste, harmonious aroma and unique peach fruit aroma.

Key words: Amygdalus ferganensis; peach wine; technology; response surface design; aroma; quality

中图分类号:

范少丽, 程平, 张志刚, 李宏, 杨璐. 新疆桃果酒发酵工艺优化及其品质评价[J]. 新疆农业科学, 2024, 61(6): 1423-1431.

FAN Shaoli, CHENG Ping, ZHANG Zhigang, LI Hong, YANG Lu. Optimization of fermentation technology and quality evaluation of Xinjiang peach wine[J]. Xinjiang Agricultural Sciences, 2024, 61(6): 1423-1431.

图/表 12

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0	0	8	0	0	34

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次数	27	15
比例	64%	36%

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水平编码 Horizontal coding	A 发酵温度 Fermentation temperature (℃)	B 酵母浓度 Yeast concentration (g/kg)	C 二氧化硫添加量 SO₂ additionm (g/kg)
-1	16~18	0.1	30
0	20~22	0.2	50
1	24~26	0.3	80

水平编码 Horizontal coding	A 发酵温度 Fermentation temperature (℃)	B 酵母浓度 Yeast concentration (g/kg)	C 二氧化硫添加量 SO₂ additionm (g/kg)
-1	16~18	0.1	30
0	20~22	0.2	50
1	24~26	0.3	80

升温速率 Heating rate (℃/min)	温度 Temperature (℃)	保持时间 Holding time (min)
/	50	2
5	120	2
6	250	10

升温速率 Heating rate (℃/min)	温度 Temperature (℃)	保持时间 Holding time (min)
/	50	2
5	120	2
6	250	10

序号 No	A 酵母浓度 Yeast concentration (g/kg)	B 发酵温度 Fermentation temperature (℃)	C SO₂ 添加量 SO₂ dosage (mg/kg)	残糖量 Residual sugar brix (%)
1	-1	0	-1	12.1±0.15
2	1	0	1	12.4±0.20
3	1	-1	0	13.1±0.12
4	-1	1	0	12.3±0.15
5	0	0	0	11.0±0.12
6	0	-1	1	11.2±0.15
7	0	0	0	11.1±0.23
8	0	1	1	11.9±0.15
9	1	0	-1	12.4±0.10
10	-1	1	0	12.6±0.06
11	0	1	-1	11.5±0.21
12	-1	0	1	12.2±0.06
13	0	0	0	11.1±0.06
14	0	0	0	11.0±0.12
15	1	1	0	11.9±0.12
16	0	-1	-1	12.1±0.10
17	0	0	0	11.1±0.20

新疆桃果酒发酵工艺优化及其品质评价

Optimization of fermentation technology and quality evaluation of Xinjiang peach wine

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图/表 12

参考文献 23

相关文章 15

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Metrics

方差来源 Source of variance	平方和 Sum of squares	自由度 Degress of freedom	均方 Mean square	F值 F value	P值 P value	显著性 Significance probability
模型Model	6.69	9	0.74	32.55	< 0.000 1	**
A-酵母浓度 A-yeast concentraction	0.2	1	0.2	8.79	0.021	*
B-发酵温度 B-fermentation temperature	8.64E-03	1	8.64E-03	0.38	0.557 9
C-二氧化硫添加量 C-amount of sulfur dioxide added	0.02	1	0.02	0.88	0.380 5
AB	0.53	1	0.53	23.24	0.001 9	**
AC	2.50E-03	1	2.50E-03	0.11	0.750 4
BC	0.42	1	0.42	18.5	0.003 6	**
A^2	2.74	1	2.74	120.03	< 0.000 1
B^2	0.3	1	0.3	12.93	0.008 8
C^2	0.36	1	0.36	15.58	0.005 6
残差Residual	0.16	7	0.023
失拟项Lack of Fit	0.1	2	0.051	4.51	0.075 9	not significant
纯误差Pure Error	0.057	5	0.011
总和Cor Total	6.85	16

序号 No	香气化合物 Aroma compounds	保留时间 Retention time (min)	含量 Content (%)	气味描述 Odor description
A	酯类
1	己酸乙酯	9.19	0.423	果香、草莓香^[18]
2	苯甲酸乙酯	14.398	2.601	/
3	辛酸乙酯	15.15	27.032	果香、奶油味^[19]
4	乙酸2-苯乙酯	16.813	1.440	玫瑰、茉莉花香^[19]
5	壬酸乙酯	17.947	1.449	酒心巧克力香味^[19]
6	9-癸酸乙酯	20.394	1.278	/
7	癸酸乙酯	20.629	39.290	奶油味、果香^[20]
8	月桂酸乙酯	25.527	9.384	甜香、蜂蜡香^[19]
9	肉豆蔻酸乙酯	29.96	0.676	椰子、蜂蜡香^[18]
10	9-十六烯酸乙酯	33.573	0.570
11	棕榈酸乙酯	33.996	2.199	水果味、奶油味^[18]
B	醇类
12	乙醇	1.292	5.855	/
13	3-甲基乙酸 1-丁醇	5.695	0.495	/
14	苯甲醇	10.259	0.684	/
15	苯乙醇	12.647	1.441	玫瑰花香、甜香^[21]
C	其他
16	丁香酚	19.483	2.538	丁香香气^[22]
17	2,5-二叔丁基酚	23.408	0.722	/
18	3,4-二羟基苯乙酰甲酸	21.851	1.400	/
19	七烷	27.954	0.523	/

项目 Project	测定结果 Determination results
pH值pH value	3.24±0.31
可溶性固形物Soluble solids(%)	11.2±0.04
还原糖Total sugar (g / L)	18.71±0.82
总酸Total acid (g / L)	13.26±0.03
酒精度Alcohol content(%vol )	7.9±0.29
总酚Total phenols (g GAE /L)	0.64±0.06
总黄酮Total flavonoids (g/L)	0.33±0.02

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