摘要
为探讨发酵前果汁澄清处理对菠萝酒高级醇和挥发性酯类香气成分形成的影响,利用壳聚糖对菠萝汁进行澄清处理,分别对不同澄清度的菠萝汁调整可溶性固形物为20°Bx、pH3.5,接入0.03%的活性干酵母于15℃下发酵。结果表明,菠萝汁未经过澄清处理,发酵后酒的高级醇含量达0.45 g/L左右,当果汁透光率在80%时,高级醇含量降至0.27 g/L。GC-MS检测结果表明,菠萝酒的主要香气成分是辛酸乙酯和癸酸乙酯,清汁发酵菠萝酒的辛酸乙酯和癸酸乙酯相对含量分别为28.29%和38.53%,较原汁发酵的菠萝酒分别提高了8.92%和18.45%,表明发酵前对菠萝汁进行澄清处理有利于菠萝酒香气的形成。
Chitosan was utilized to clarify pineapple juice. Different clarified juices were adjusted to total soluble solids 20°Bx with sugar, pH3.5 and the quantity of inoculation was 0.03%, and were fermented at 15℃. The results indicated that clarified juice could reduce alcohol level to 0.27 g/L when the transmittance was up to 80 %. The GC-MS result indicated that decanoic acid ethyl ester and octanoic acid ethyl ester were the major aroma components of pineapple wine. Their relative contents were 28.29 % and 38.53 % in pineapple wine made by clarification juice. Compared with pineapple wine made by original juice, aroma contents increase by about 8.92 % and 18.45 %, respectively. Clarification juice was good to form aroma of pineapple wine.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第8期125-127,共3页
Food and Fermentation Industries
关键词
菠萝酒
发酵
澄清
pineapple wine, fermentation, clarification
