返回列表 发布新帖

[生物] 野生蓝莓冰酒发酵工艺及其香气成分的研究

5 0
admin 发表于 2025-2-1 13:00 | 查看全部 阅读模式

野生蓝莓冰酒发酵工艺及其香气成分的研究
目的  以人工冰冻野生蓝莓为原料, 在不外加糖源条件下, 探究酿造野生蓝莓冰酒的冰冻压榨、低温发酵工艺。方法  通过单因素和正交试验优化发酵工艺, 采用冰冻压榨和优化后的低温发酵工艺制作蓝莓冰酒, 采用传统工艺制作蓝莓酒, 对2种酒按照国家标准进行感官、理化指标检测, 采用气相色谱-质谱联用法(gas chromatography-mass spectrometry, GC-MS)进行香气成分分析。结果  适宜酿造蓝莓冰酒酵母为GX1201, 最佳发酵温度为12 ℃, 酵母添加量为1.4%, 残糖量为165 g/L; 蓝莓冰酒的感官评分优于蓝莓酒, 同时经GC-MS法香气分析, 蓝莓酒和蓝莓冰酒主香型一致, 蓝莓冰酒含有15种香气物质明显高于蓝莓酒, 拥有更加丰富的香气层次。   结论  使用长白山野生蓝莓, 经冷冻浓缩、冷压榨后, 在不外加糖源的情况下, 酿造的野生蓝莓冰酒, 各项理化指标和感官指标, 均符合标准, 酿造出的蓝莓冰酒口感醇厚, 果香酒香浓郁、纯正、圆润、独特。

Objective  Using the artificial frozen wild blueberry as raw material, to investigate the frozen and low temperature fermentation technology of fermented wild blueberry ice wine under the condition of no sugar source. Methods  Single factor and orthogonal experiments were used to optimize the fermentation process. The blueberry ice wine was made by freezing and optimizing the low temperature fermentation technology, and the blueberry wine was produced by traditional technology. The sensory, physical and chemical indexes of 2 kinds of wine were tested according to the national standards and the aroma components were analyzed by gas chromatography-mass spectrometry (GC-MS). Results  Appropriate yeast for blueberry ice wine was GX1201, the best fermentation temperature was 12 ℃, yeast adding amount was 1.4% and the amount of residual sugar content was 165 g/L. Sensory score of blueberry ice wine was better than that of blueberry wine The aroma analysis were detected by GC-MS. The main scent of blueberry wine and blueberry ice wine was consistent, but the blueberry ice wine contained 15 kinds of aroma substances, which was significantly more than that of the blueberry wine, and   had richer aroma levels. Conclusion  After freezing concentration and cold squeeze, wild blueberry ice wine can  be made without adding a sugar source and the use of wild blueberries from Changbai Mountains. All physical, chemical and sensory results meet the standards. The blueberry ice wine brewed is full-bodied, fruity, strong,pure, round and unique.

标题:野生蓝莓冰酒发酵工艺及其香气成分的研究
英文标题:Fermentation technology and aroma components of wild blueberry ice wine

作者:
王天龙 吉林工程技术师范学院
李晓红 吉林工程技术师范学院
陈长武 吉林工程技术师范学院

中文关键词:野生蓝莓,蓝莓冰酒,发酵工艺,气相色谱-质谱联用法,香气分析,
英文关键词:wild blueberry,blueberry ice wine,fermentation process,gas chromatography-mass spectrometry,aroma analyze,

发表日期:2018-04-16
2025-1-31 19:31 上传
文件大小:
5.05 MB
下载次数:
60
高速下载
【温馨提示】 您好!以下是下载说明,请您仔细阅读:
1、推荐使用360安全浏览器访问本站,选择您所需的PDF文档,点击页面下方“本地下载”按钮。
2、耐心等待两秒钟,系统将自动开始下载,本站文件均为高速下载。
3、下载完成后,请查看您浏览器的下载文件夹,找到对应的PDF文件。
4、使用PDF阅读器打开文档,开始阅读学习。
5、使用过程中遇到问题,请联系QQ客服。

本站提供的所有PDF文档、软件、资料等均为网友上传或网络收集,仅供学习和研究使用,不得用于任何商业用途。
本站尊重知识产权,若本站内容侵犯了您的权益,请及时通知我们,我们将尽快予以删除。
  • 手机访问
    微信扫一扫
  • 联系QQ客服
    QQ扫一扫
2022-2025 新资汇 - 参考资料免费下载网站 最近更新浙ICP备2024084428号
关灯 返回顶部
快速回复 返回顶部 返回列表