以沙棘原汁和大米糖化溶液为主要原料,接入活化后的酵母进行发酵生产沙棘汽酒,分别对发酵时间、酵母接种量、大米糖化溶液添加量、初始糖度和发酵温度5个工艺参数进行考察,并通过单因素试验和正交试验得到沙棘汽酒的发酵工艺参数为:发酵时间80 h,酵母接种量20 g/L,大米糖化溶液添加量100 mL/L,初始糖度18%,发酵温度25 ℃,得到酒精度为(5±0.5)%vol、酸甜可口、色泽金黄、泡沫细腻、果香浓郁的沙棘汽酒。通过GC-MS/MS检测沙棘汽酒中的香气成分,在沙棘果汁和沙棘汽酒中共检测出12种醇类物质和10种酯类物质,其中乙醇、异戊醇、苯甲醇、乙酸乙酯、乙酸异戊酯为两者共有。沙棘果汁和沙棘汽酒中的主要香气成分分别为乙酸乙酯和辛酸乙酯。该研究为今后沙棘汽酒产品的开发提供了理论基础。
Sea-buckthorn sparkling wine was fermented by yeast using fresh Sea-buckthorn juice and rice saccharification solution as raw material. The fermentation parameters of Sea-buckthorn sparkling wine were optimized by single factor experiment and orthogonal test. During the single factor experiment, fermentation time, yeast inoculation, addition of rice saccharification solution, initial sugar content and fermentation temperature were investigated. The results showed that the best fermentation conditions were 20 g/L inoculation amount of yeast, adding 100 mL/L rice saccharification liquid, 18% initial sugar content and fermented at 25 ℃ for 80 h. The obtained sparkling wine had sour and sweet tastes, golden color, exquisite foam, flavor and aroma of Sea-buckthorn with an alcohol content of (5±0.5)% vol. Furthermore, volatile flavor components were analyzed by GC-MS/MS, twelve alcohols and ten esters were detected in Sea-buckthorn juice and Sea-buckthorn sparkling wine, among which ethanol, 3-methyl-1-butanol, benzyl alcohol and ethyl acetate, isopentyl acetate were detected in both samples. Ethyl acetate and ethyl caprylate were the main aroma component in juice and wine, respectively. This research lay the foundation for the development of sparkling wine products in the future.
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