摘要
本试验以新疆杏为主要原料,对72个杏品种的酿酒特性进行研究。同时进行了杏酒专用酵母的筛选和杏酒酿造工艺的研究。最后采用气质联用法对杏酒风味物质进行了测定。结果如下:
筛选出了酵母02、酵母06、酵母16三株适合杏酒酿制的专用酵母,其中酵母16酿制的杏酒感官特性最佳。酵母16在杏汁中具有很强的适应能力,能在16%乙醇、600mg/LSO2、6%酸、70%糖及10℃低温下发酵。它在50℃的高温下仍可以生长。北山、乔儿胖为酿制杏酒的最佳品种,其酿制的杏酒色泽呈麦秆黄或金黄色,澄清透明,有悦人的杏果香及醇香,酒体柔和丰满,稳定性好,典型性强。圆旦杏、赛买提、树上干、甜仁杏、大果杏、玛瑙杏、卡巴克西米西酿制的杏酒也具有较好的感官评价,为酿酒的良好品种。在一定范围内,杏果实的糖酸比越高,其所酿制的杏酒感官也越好。果胶酶澄清杏汁的最佳条件为果胶酶添加量0.08%,酶解时间16h,酶解温度30℃,杏汁透光率可达到92.84%。澄清杏汁为杏酒发酵的最佳方式,最佳工艺条件为料水比1:0.4、初始pH4.0、初始含糖量380g/L、发酵温度20℃,接种量1%,SO2添加量80mg/L,得到的杏酒酒体舒适优雅、活泼饱满,品质优良。通过气相色谱和质谱的剖析检索,从赛买提、小白杏、北山、乔儿胖、圆旦杏、树上干这个六个品种杏所酿杏酒中共检出风味成分70种,其中赛买提杏杏酒51种,小白杏杏酒44种,北山杏杏酒47种,乔儿胖杏杏酒41种,圆旦杏杏酒47种,树上干杏杏酒47种。6种杏酒中共有的风味成分有22种,为杏酒的基本的风味成分。杏酒中除了含有果酒中常见的醇类、酯类、酸类、醛酮类物质外,还含有芳樟醇、松油醇、橙花醇、紫罗兰醇等单萜类醇类物质,它们是杏酒的特有成分。不同杏品种所酿杏酒中风味成分有一定差异,说明不同酿酒杏品种可以为杏酒带来不同的风味特性。
The Xinjiang apricots were taken as main material, wine-making properties of 72 species apricots were studied. The yeasts for apricot wine had been selected and the wine-making technics had been researched. Finally, the aroma components of apricot wine were detected by using GC/MS. The result were as follows:
The yeast02、yeast06 and yeast16 as the best strains for apricot wine-making had been selected, and the apricot wine made by yeast16 had the best sensory. The yeast16 had good adaptability in apricot juice. It could be ferment in apricot juice with alcohol content 16%, SO2 content 600mg/L, acid content 6%, sugar content 70%. It still could ferment under 10℃and grow in 50℃。The best species of apricot for wine-making were Beishan and Qiaoerpang. The wine they maked had a clarifying, golden, stable, soft and full body. The fruit aroma and flavor they had were gratifying. The apricot wine made by Yuandanxing, Saimaiti, Shushanggan, Tianrenxing, Daguoxing, Manaoxing, Kabakeximimi also had good sensory evluation, these apricot were also good species for wine-making. In the certain scope, the higher sugar acid ratio of apricot fruit the better sensory evaluation of apricot wine.The best conditions for pectinase clarify apricot juice were as follows: 0.08% add, 16h, 30℃. The clarification of apricot juice was the best way of wine-making. The best technics was feed water ratio of 1:0.4, initial pH4.0, initial total sugar content of 380g/L, the apricot wine was mellow grace, liveliness full and had good quality. Through the analysis of GC/MS, 70 aroma components had been totally detected from 6 species apricot wine. The wine which made by apricot of Saimaiti, Xiaobaixing, Beishan, Qiaoerpang, Yuandanxing, Shushanggan, respectively had 51、44、47、41、47、47 aroma components. The 22 aroma components which were included in 6 apricot wine were basic aroma matter. The apricot wine not only had alcohol, ester, acid, aldehyde, ketone as normal, but also had monoterpenoids alcohol matter of linalool, terpineol, nerol,α-lonol as special. The different apricot wine had different aroma components, It could say that apricot wine whih made by different apricot species could have a diverse aroma characteristic.
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