毛酸浆冻果果酒的制备及其发酵过程中的气味监测
Preparation of frozen fruits wine from Physalis pubescens L.and its odor monitoring during fermentation
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摘要: 本文以-80℃低温冻藏的毛酸浆果为发酵原料,探索了初始糖度、发酵温度和酵母菌添加量对毛酸浆果酒的酒精度及感官品质的影响,确定毛酸浆果酒最佳发酵条件为:初始糖度20 Brix,发酵温度22℃,酵母添加量5%,p H3.5,在此发酵条件下发酵7 d,所制备的果酒色泽黄润,澄清透明,具有毛酸浆特有的水果香气。采用电子鼻法对果酒发酵过程中的气味及其变化规律进行分析,探索了通过检测气味来判断果酒发酵进度的可能性。实验结果表明,电子鼻能明显的区分毛酸浆果酒在发酵过程中的气味变化,可用于监测毛酸浆果酒的发酵进度。Abstract: As the raw materials,Physalis pubescens L. fruits were stored at- 80 ℃. To obtain the best fermented condition of Physalis pubescens L. wine,the effect of three fermented parameters including of initial sugar,fermentation temperature and additional amount of yeast on alcohol content and sensory quality of wine was explored.The result suggested that the frozen fruit with 20 Brix of initial sugar content was fermented at p H3.5 by 5% of yeast under 22 ℃ for 7 days. A yellow,clear and transparent wine with unique aroma of Physalis pubescens L.was prepaired.Under such fermented condition,the odour change of the wine during preparation was analyzed using the method of electronic nose.The possibility of wine fermentation progress was monitored through testing the odour of wine during fermentation. The experimental results show that the electronic nose can clearly distinguish the odour changes of wine fermented by Physalis pubescens L.under the process of preparation.It can be used for monitoring the fermentation process of Physalis pubescens L.wine.
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