板栗果酒的发酵及挥发性香气成分分析*

目的以新鲜板栗为主要原料生产酿制酒香和板栗香浓郁的板栗果酒,并研究其挥发性香气成分。方法新鲜板栗经烤制、匀浆、液化、糖化、澄清离心、调整发酵液成分、发酵、过滤、装瓶及杀菌等工序,得到板栗果酒,用GC-MS分析出板栗果酒中挥发性香气的成分。结果液化时用α-淀粉酶液化45min至DE值21%,再用糖化酶糖化24h至DE值96%,主发酵工艺条件为发酵液糖度调整为22g/L,酵母添加量为2%,发酵温度20℃,时间6d。结论板栗果酒中的香气成分共鉴定出32种挥发性香气成分,其中相对含量超过1%的主要香气成分有16种,即棕榈酸甲酯(15.06%)、苯乙醇(13.53%)、(2R,3R)-(-)-2,3-丁二醇(13.35%)、11-十八碳酸甲酯(13.10%)、亚油酸乙酯(8.39%)、2,4,6-三溴苯丙烯酸酯(6.94%)、棕榈酸(5.10%)、亚油酸甲酯(2.74%)、丁酸-3-羟基丁酯(2.38%)、十六酸乙酯(1.94%)、甲基-α-L-岩藻吡喃糖苷(1.86%)、对羟基苯乙醇(1.65%)、1,3-丙二醇二乙酸酯(1.53%)、亚油酸(1.45%)、硬酯酸甲酯C18(1.33%)、1-己基-2-硝基环己烷(1.32%),其占总体香气成分的91.67%。

Fermentation and volatile components of Chinese chestnut wine

Purposes—To produce chestnut wine with fresh Chinese chestnut as raw material and to investigate volatile aromatic components in chestnut wine .Methods—The chestnut wine was made with fresh Chinese chestnut through such processes as chestnut baking ,homogenate ,liquefaction , saccharification ,clarification ,centrifugation ,ingredient adjustment ,fermentation ,filtration ,bot‐tling and sterilization ,and then its volatile components were analyzed by GC‐MS .Results—The ho‐mogenated Chinese chestnut was liquefied with α‐amylase for 45 min to 21% of liquefied dextrose e‐quivalent (DE) ,then saccharified with diastatic enzyme for 24 h to 96% of DE .The optimum fermen‐tation parameters were as follows :temperature of 20 ℃ ,time of 6 d ,adjusted sugar content of 22% , and yeast inoculums of 2% .Conclusion—A total of 32 compounds in the chestnut wine were detected and the relative contents were calculated by peak area normalization .There were 16 compounds with relative contents of more than 1% , i .e . palmitic acid methyl ester (15 .06% ) , benzene ethanol (13 .53% ) ,(2 R ,3 R)‐(-)‐2 ,3‐butanediol (13 .35% ) ,11‐octadecanoic acid methyl ester (13 .10% ) , linoleic acid ethyl ester (8 .39% ) ,2 ,4 ,6‐tribromophenyl acrylate (6 .94% ) ,palmitic acid (5 .10% ) , linoleic acid methyl ester (2 .74% ) , butyric‐3‐hydroxy ester (2 .38% ) , ethyl hexadecanoate (1 .94% ) ,methyl‐α‐L‐fucose pyranoside (1 .86% ) ,p‐hydroxyphenyl ethanol (1 .65% ) ,1 ,3‐propane‐diol diacetate (1 .53% ) ,linoleic acid (1 .45% ) ,stearic acid methyl ester C18 (1 .33% ) and 1‐hexyl‐2‐nitro‐cyclohexane (1 .32% ) .They accounted for 91 .67% of the total contents .