酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
8期
74-78,82
,共6页
张大为%张洁%王能强%梁芳
張大為%張潔%王能彊%樑芳
장대위%장길%왕능강%량방
梨酒%降酸%工艺%香气%气质联用色谱%果酒
梨酒%降痠%工藝%香氣%氣質聯用色譜%果酒
리주%강산%공예%향기%기질련용색보%과주
pear wine%deacidification%technology%aroma%GC-MS%fruit wine
通过在安梨果酒中加入Bacillus licheniformis SH003的生物降酸法来达到降酸的目的，结果表明，加入Bacillus licheniformis SH003能够有效降酸，采用该菌生长曲线的测定、单因素试验和正交试验分析得出，Bacillus licheniformis SH003的培养时间为24 h，添加时间为安梨酒发酵的第4天，菌液添加量为8 mL，能够使安梨果酒的酸度从9.6 g/L降低到6.12 g/L（以柠檬酸计），降酸率为36.3%。利用气质联用法(GC-MS)分析安梨酒降酸以后的香气成分，结果表明，鉴定出的99种香气成分，占总香气成分的97.53%，其中：有14种醇类物质，占检出香气成分的16.04%；13种酸类物质，占检出香气成分的4.75%，酸度明显降低；29种酯类物质，含量较高，达到20.1%；有25种烷烃类物质，占检出香气成分的3.17%；检出5种酚类物质，含量达到了16.53%；检出的香气成分中含有4种酰胺类物质，占总检出香气成分的31.91%；香气成分中还有烯烃、醛等9种物质，占总香气成分的4.96%。
通過在安梨果酒中加入Bacillus licheniformis SH003的生物降痠法來達到降痠的目的，結果錶明，加入Bacillus licheniformis SH003能夠有效降痠，採用該菌生長麯線的測定、單因素試驗和正交試驗分析得齣，Bacillus licheniformis SH003的培養時間為24 h，添加時間為安梨酒髮酵的第4天，菌液添加量為8 mL，能夠使安梨果酒的痠度從9.6 g/L降低到6.12 g/L（以檸檬痠計），降痠率為36.3%。利用氣質聯用法(GC-MS)分析安梨酒降痠以後的香氣成分，結果錶明，鑒定齣的99種香氣成分，佔總香氣成分的97.53%，其中：有14種醇類物質，佔檢齣香氣成分的16.04%；13種痠類物質，佔檢齣香氣成分的4.75%，痠度明顯降低；29種酯類物質，含量較高，達到20.1%；有25種烷烴類物質，佔檢齣香氣成分的3.17%；檢齣5種酚類物質，含量達到瞭16.53%；檢齣的香氣成分中含有4種酰胺類物質，佔總檢齣香氣成分的31.91%；香氣成分中還有烯烴、醛等9種物質，佔總香氣成分的4.96%。
통과재안리과주중가입Bacillus licheniformis SH003적생물강산법래체도강산적목적，결과표명，가입Bacillus licheniformis SH003능구유효강산，채용해균생장곡선적측정、단인소시험화정교시험분석득출，Bacillus licheniformis SH003적배양시간위24 h，첨가시간위안리주발효적제4천，균액첨가량위8 mL，능구사안리과주적산도종9.6 g/L강저도6.12 g/L（이저몽산계），강산솔위36.3%。이용기질련용법(GC-MS)분석안리주강산이후적향기성분，결과표명，감정출적99충향기성분，점총향기성분적97.53%，기중：유14충순류물질，점검출향기성분적16.04%；13충산류물질，점검출향기성분적4.75%，산도명현강저；29충지류물질，함량교고，체도20.1%；유25충완경류물질，점검출향기성분적3.17%；검출5충분류물질，함량체도료16.53%；검출적향기성분중함유4충선알류물질，점총검출향기성분적31.91%；향기성분중환유희경、철등9충물질，점총향기성분적4.96%。
Bacillus licheniformis SH003 was added in Anli pear wine for deacidification. The results showed that it could effectively decrease acid content in wine. Through the measurement of the growth curves of Bacillus licheniformis SH003, single factor test, and orthogonal experi-ments, it was concluded that, the culture time of Bacillus licheniformis SH003 was 24 h and its adding time was the 4th day in the fermentation of Anli pear wine (the adding level of bacterial liquid was 8 mL), and the acidity of Anli pear wine dropped from 9.6 g/L to 6.12 g/L (counted by citric acid, acidity-decreasing rate was 36.3%). Then GC-MS was applied to analyze the flavoring components of Anli pear wine after de-acidification treatment. The results showed that, 99 kinds of flavoring components were detected (97.53 % of total flavoring components), among them, there were 14 kinds of alcohols, 13 kinds of acids, 29 kinds of esters, 25 kinds of alkanes substance, 5 kinds of phenolic substanc-es, 4 kinds of amides and 9 kinds of other aroma components, accounting for 16.04%, 4.75%, 20.1%, 3.17%, 16.53%, 31.91%and 4.96%of the detected flavoring components respectively.
