%0 Journal Article
%T 果胶酶和浸渍处理对苹果酒香气成分的影响<br>Effect of Pectinase and Maceration Process on Aroma Composition of Apple Wine
%A 程拯艮
%A 黄
%A 佳
%A 苗
%A 壮
%A 戚一曼
%A 樊明涛
%A 魏新元
%J 西北农业学报
%D 2017
%R 10.7606/j.issn.1004-1389.2017.01.010
%X 为明确发酵过程不同浸渍时间（4 d、8 d和12 d）和果胶酶处理对苹果酒品质的影响，运用顶空固相微萃取（HP-SPME）结合气相色谱-质谱（GC-MS）法测定不同处理所酿造的苹果酒香气组分，同时测定不同条件下所酿造的苹果酒的澄清度。结果表明：果胶酶处理过的酒样澄清度均在95%左右，未添加果胶酶的酒样澄清度较低，且浸渍12 d未添加果胶酶的酒样（C12）澄清度最低（33.17%）。苹果酒样中共检测出以醇类、酯类和脂肪酸类香气为主的香气成分51种。浸渍处理酒样中醇类香气浓度比清汁发酵酒更高，果胶酶处理后苹果酒中杂醇油含量降低。浸渍时间越长酯类质量浓度越低，4 d浸渍处理的酒样酯类香气质量浓度最高。清汁发酵未添加果胶酶酒样（C0）（1 273.28 μg/L）中脂肪酸类香气物质质量浓度最高，浸渍4 d添加果胶酶的酒样（E4）（390.55 μg/L）中质量浓度最低。所以4 d短时浸渍处理并添加果胶酶进行苹果酒酿造的工艺对改善苹果酒香气风味有很大作用。<br>To study effect of pectinase and maceration process on aroma profiles of apple wine,the aroma composition of apple wines obtained with different oenological procedures,including maceration time (4 days,8 days and 12 days) and addition of pectinase during the period of fermentation,were determined by HS-SPME-GC-MS.At the same time,clarity of wines were measured .The results showed that claritity of apple wines under pectinase treatment was about 95%,lower claritity of enzymatic was obtained in wines without pectinase,and the lowest clarity (33.17%) of C12 was presented.The main aroma compositions were alcohol,ester and fatty acid compounds.Alcohol aroma concentrations were higher in macerated wines,content of fusel oil decreased after enzymatic hydrolysis.Lower concentration of ester aroma were detected with longer maceration time,the highest concentration of ester aroma was obtained in macerated wine of 4 d.The highest and lowest concentrations of fatty acid aroma were presented in C0 (1 273.28 μg/L) and E4 (390.55 μg/L) respectively.So the process of apple wine fermentation with short time maceration of 4 days and addition of pectinase is beneficial for modifying aroma profiles of apple wine.
%K 香气 苹果酒 浸渍 果胶酶 气质联用&lt
%K br&gt
%K Aroma Apple wine Maceration Pectinase GC-MS
%U http://xbnyxb.alljournals.cn/ch/reader/view_abstract.aspx?file_no=20170110&flag=1