该研究以还原糖和花色苷含量为目标优化黑糯米的糖化时间,并将黑糯米糖化液作为发酵猕猴桃酒的补充基质,探究猕猴桃黑糯米复合发酵酒的制备工艺,采用顶空固相微萃取法结合气相色谱-质谱联用技术测定复合发酵酒的挥发性香气成分。结果显示,黑糯米糖化液为酵母发酵提供了充足的碳源和氮源,更有利于酵母菌的生长和酒精发酵;复合发酵提高了成品酒中香气物质的含量,特有的呈香物质有橙花叔醇、香茅醇、壬酸乙酯、γ-十二内酯、D-柠檬烯,赋予了复合酒特有的水果香、花香、奶油香等,丰富了香气的复杂性和层次感,其中去糯米皮渣复合发酵酒中香气化合物总含量最高(1 421.5 mg/L),种类最多(45种)。结合香气活性值和感官评价的结果发现,复合发酵明显提升了酒的香气浓郁度,增加酒的典型性,且去糯米皮渣复合发酵酒的整体品质最优。
In order to optimize the saccharification time of black glutinous rice, the reducing sugar and anthocyanin contents were taken as the indexes. The saccharification liquid of black glutinous rice was taken as the supplementary substrate to ferment kiwifruit wine. The volatile aroma compounds of fermented wine were determined by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Saccharification liquid of black glutinous rice provided sufficient carbon and nitrogen sources for yeast fermentation, which was more conducive to the growth of yeast and alcohol fermentation; the total content of aroma substances was increased in the finished wine. The unique fragrant substances including nerolidol, citronellol, ethyl pelargonate, γ-dodecanoicacid, D-limonene provided the wine with unique fruit, flower, cream aroma etc. Among them, the total content of aroma compounds in fermented wine without glutinous rice peel residue was the highest (1 421.5 mg/L) and the types were the most (45 types). By virtue of the combination of aroma activity value and sensory evaluation results, it could be found that the combined fermentation had improved the aroma intensity and increased the typicality of the wine significantly, and the overall quality of combined wine without glutinous rice peel residue was the best.
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