摘要
该研究以无花果为原材料,发酵酿造无花果酒,并对无花果及其果酒的品质进行了评价分析。研制的无花果酒的总酸含量0.507 g/100 mL、可溶性固形物7.50 g/100 mL、酒精度8.5%vol、pH 4.09,其理化指标均符合果酒国家标准。采用GC-MS联用仪、电子鼻和感官评价相结合的方法对无花果及其果酒的风味成分进行检测和评价。结果表明,无花果及其自制果酒中共检测出41种挥发性成分,无花果中检测出28种,自制果酒中检测出21种,除乙醇外,其主要挥发性成分分别为苯甲醛(27.9%)和苯乙醇(19.6%)。共有成分为8种,同时电子鼻检测结果表明,与美餐乐无花果酒相比,自制无花果酒风味更接近于无花果原有风味。自制无花果酒的感官评价总分值与美餐乐无花果酒相差不大,其可接受性高,风格独特,典型优雅。
Using the fig as raw material, the fig wine was brewed, and the quality of fig and fig wine was evaluated and analyzed. The physicochemi- cal indexes of total acid content （0.507 g/100 mL）, soluble solid （7.50 g/100 ml）, alcohol content （8.5%vol） and pH （4.09） of the fig wine all met the Chinese national standard. The flavor of fig and fig wine was detected and evaluated by GC-MS, electronic nose and sensory evaluation method. The results showed that 41 kinds of volatile compounds were identified, and 28 and 21 volatile components were detected in the fig and homemade fig wine, respectively. In addition to ethanol, benzene formaldehyde （27.9%） and benzene ethanol （19.6%） were the main volatile components. Eight kinds of volatile components were detected in both fig and homemade fig wine, and the electronic nose detection results showed that compared with the Meicanle fig wine, the flavor of homemade fig wine was closer to the fig original wine, and its sensory evaluation score values were no significant difference, which had high acceptability, tmique style and classic elegance.
出处
《中国酿造》
CAS
北大核心
2016年第3期98-103,共6页
China Brewing
基金
现代农业产业技术体系专项资金资助(CARS-26)
北京市农林科学院科技创新能力建设专项新学科培养(KJCX20140204 & KJCX20140111-21)
果蔬农产品保鲜与加工北京市重点实验室(Z141105004414037)
