陈酿可以改善果酒风味,促使酒体稳定。该文以无花果酒为研究对象,探究陈酿期品质变化规律,实验研究了不同陈酿时间的无花果酒高级醇、有机酸、挥发性风味物质、电化学指标和感官得分变化规律。陈酿9个月时,无花果酒的高级醇含量为363.49 mg/L,较未陈酿下降了43.37%,能赋予果酒积极的醇类风味;无花果酒的有机酸含量为4 193.78 mg/L,较未陈酿下降了12.14%,赋予无花果酒爽口、协调的口感;陈酿9个月时酒样中赋予无花果酒花香、甜香、果香等风味的辛酸乙酯、大马士酮、香茅醇、己酸乙酯和乙酸异戊酯等物质含量都较未陈酿时有所上升。另外,根据Kramer感官顺位评定的结果,陈酿8个月和9个月时的无花果酒感官风味优于未陈酿的酒样。与未陈酿比起来,陈酿9个月时pH值较小(3.76);电导率值较大(1 747 μs/cm);溶解氧值较小(3.59 mg/L);氧化还原电位值较小(192.1 mV),陈酿期中第9个月时的无花果酒酒体稳定性优于未陈酿的酒样。陈酿9个月时无花果酒的风味、口感和酒体稳定性都优于未陈酿酒样。该研究为进一步探索无花果酒陈酿品质提供一定的理论参考。
Aging improves the flavor of wines and contributes to their stability. This paper investigated the pattern of quality changes during the aging period using fig wine as the research object. Changing patterns in higher alcohols, organic acids, volatile flavor substances, electrochemical indexes and sensory scores of fig wine at different aging times were evaluated. The results showed that at nine months of aging, content of higher alcohols in fig wine was 363.49 mg/L, 43.37% lower than the unaged, which imparted positive alcoholic flavors to the wine. The organic acid content of fig wine was 4 193.78 mg/L, 12.14% lower than the unaged, which imparted a crisp, harmonious taste to the fig wine. The content of ethyl caprylate, damascenone, citronellol, ethyl caproate and isoamyl acetate, which gave the fig wine its floral, sweet and fruity aromas, increased at nine months of aging compared to the unaged samples. In addition, according to Kramer’s sensory rank, the organoleptic flavor of fig wine at the 8th and 9th month of ageing was better than unaged. Compared to the unaged, less pH at nine months of aging (3.76); larger conductivity value (1 747 μs/cm); smaller dissolved oxygen value (3.59 mg/L); smaller redox potential value (192.1 mV) showed in the aged sample, indicating that the aged wine is more stable than unaged. The flavor, texture and stability of fig wine aging in nine months were better than the unaged. This study provides some theoretical reference for further exploration of fig wine aging quality.
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