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1、发酵型桑茸酒香气成分及澄清工艺的讨论摘要本试验以陕西“红果2号”桑甚为原料，通过筛选酿酒酵母，讨论不同酵母（KD、RC212和Ki）对桑营酒香气成分的影响及KD酵母发酵桑意酒在主发酵和后发酵结束后香气成分的变化；同时也讨论了不同澄清剂对桑甚酒的澄清效果，以期为我们国家桑其酒的工业化生产供应理论依据和技术支持。获得主要结论如下：1 .在18C20C条件下,对四种酵母（KD、RC212、KifFermiblanc）进行发酵试验，通过测定发酵过程中发酵液的总糖量、相对密度和pH,以及原酒的酒精含量、总酸量、残糖量和挥发酸量，并对原酒风味进行感官评价，确定要选用的酵母。结果表明，KD酵母发酵速度快、产
2、酸量低、产酒精率高、且原酒风味好，适合陕西“红果2号”桑意酒的酿造。2 .采纳气相色谱质谱联用技术（GC/MS）对三种发酵性能较好的酵母（KD、RC212和Ki）发酵所得桑甚酒的香气成分及KD酵母发酵桑意酒在主发酵和后发酵结束后的香气成分进行分析。结果表明：（1）酵母是影响桑意酒香气形成的重要因素，不同酵母发酵所得桑葛酒的香气成分有很大差异。酵母KD发酵的桑意酒中检测出28种香气成分，其主体成分为2,3-丁二醇、3-甲基-I-丁醇、苯乙醇，相对含量分别为38.23%、32.22%、2.87%；酵母RC212发酵的桑其酒中检测出25种香气成分，其主体成分为1,2.苯甲酸，单（2乙基己基）酯、3-
3、甲基-I-丁醇、2,3-丁二醇，相对含量分别为81.70%、8.18%、4.77%；酵母Ki发酵的桑意酒中检测出23种香气成分，其主体成分为邻苯二甲酸二辛酯、3-甲基-I-丁醇、2,3-丁二醇,相对含量分别为28.27%、28.19%22.89%。（2）三种酵母发酵所得桑意酒共检测出46种香气成分，其中有13种成分相同，它们是3.甲基-I-丁醇、2,3-丁二醇、3-甲基丁酸乙酯、苯乙醇等。这13种相同成分在KD、Kl和RC212发酵所得桑其酒的香气成分中的总相对含量分别为82%、62%、15%。（3）KD酵母发酵所得桑意酒的绝大部分香气成分在主发酵阶段产生，在后发酵阶段被平衡，同时在后发酵阶段
4、也有新的香气成分产生。主发酵阶段检测出25种香气成分,其主体成分为3.甲基J丁静、2,3.丁二醛、1,2.苯甲酸，单（2.乙基己基）酯，相对含量分别为42.55%、20.35%、8.07%；后发酵阶段检测出28种香气成分，其主体成分为2,3-丁二醇、3-甲基-I-丁醇、苯乙醇，相对含量分别为38.23%、32.22%、2.87%。其中有17种成分相同，总相对含量分别为81.55%和90.85%。桑其酒在主发酵阶段产生的香气成分有8种在后发酵中消逝，但同时又有11种新的香气成分产生。3.采用蛋清(C)VO)、果胶酶(EX-V)、皂土(BGR)和聚乙烯聚毗咯烷酮(PVPP)四种单一澄清剂及三组复合
5、澄清剂(PVPP+皂士、PVPP+蛋清、蛋清+皂土)对KD酵母发酵的桑甚酒进行澄清试验，通过对桑甚酒透光率的测定，比较其澄清效果。结果表明：添加澄清剂澄清比自然澄清效果好。在室温条件下(20C左右)，单一澄清剂的最适添加量分别为：蛋清0.25gL,果胶酶0.08gL,皂0.5gL,PVPPo.15gL0与其它三种单一澄清剂相,PVPP的澄清效果最好,其最佳澄清条件为:PVPP为0.15gL,pH3.3,温度20,处理24h以上。桑意酒经PVPP处理后，透光率明显提高，酒体颜色发生显著变化，同时涩味削减，新奇感及芳香味增加，而酒精度、残糖量和PH等理化指标均没有发生显著转变。复合澄清剂的最适添加
6、量分别为：PVPP(0.14gL)+皂士(0.10gL),PVPP(0.12gL)+蛋清(0.10gL),蛋清(0.25gL)+皂土(0.10gL)。本试验的创新点在于首次采纳气相色谱-质谱联用技术(GC/MS)对桑甚酒的香气成分进行分析，较系统地讨论了不同酵母对桑甚酒香气成分的影响及KD酵母发酵桑其酒在主发酵和后发酵结束后香气成分的变化，明确了菌种是影响桑意酒香气形成的重要因素，桑甚酒的绝大部分香气成分是在主发酵阶段产生；首次对桑甚酒澄清工艺进行讨论，得出澄清剂PVPP澄清的最佳条件为：PVPP0.15gL,pH3.3,温度20,处理24h以上。关键词：桑其酒；发酵；香气成分；澄清THEST
7、UDYONAROMACOMPONENTSANDCLARIFICATIONTECHNOLOGYOFFERMENTEDMULBERRYWINEABSTRACTInthispaper,influencetoaromacomponentsofmulberrywinefermentedbydifferentyeasts(KDRC212K)throughbrewingyeastsselection,changeofaromacomponentsafterprimaryfermentationandsecondaryfermentationofKDyeast,andeffectofdifferentclar
8、ifyingagentsonmulberrywinewerestudiedwithShaan,xiredfruitNo.2asrawmaterial.Theaimistogivescientificsupporttoindustrialproductionofmulberrywineinourcountry.Thefollowingarethemainresults:1 .Fermentationexperimentsoffourdifferentactivedryyeasts(KDRC212Kifermiblanc)wereundertakenat18C20C,accordingtosuga
9、rcontent,relativedensity,pHofmulberrymustduringfermentation,andethanolcontent,tartaricacidcontent,residualsugarcontent,volatileacidcontentofwineweredetenined,andtheflavorestimationofmulberrywinewascarriedoutinordertoselectthesuitableyeasts.TheresultindicatedthatKDyeasthadthecharacteristicsofrapidfer
10、mentationspeed,lowcontentofacid,highratioofethanolproductionandgoodflavor.KDwasconsideredassuitableyeastformulberrywinebrewedbyredfruitNo.2.2 .Theanalysisofgaschromatography/massspectrometry(GCMS)onaromacomponentsofmulberrywinefermentedbythreeyeasts(KDRC212Ki)andaromacomponentsofmulberrywinefermente
11、dbyKDyeastafterprimaryfermentationandsecondaryfermentationwereundertaken,theresultsindicate:(1) Yeastsplayaveryimportantroleinaromaformationoffruitwine,therearedifferentinaromacomponentsofmulberrywinesfermentedbydifferentyeasts.28aromacomponentsofwinefermentedbyKDweredetected,themainaromacomponentsa
12、re2,3-butanediol,1-butanol,3-methyl,Phenylethylalcohol,theirrelativecontentarerespectively38.23%,32.22%,2.87%;25aromacomponentsofRC212weredetected,themaincomponentsarel,2-benzenedicarboxylicacid,mono(2-ethylhexyl)ester,1-butanol,3-methyl,2,3-butanediol,theirrelativecontentarerespectively81.70%,8.18%
13、,4.77%;23aromacomponentsofKiweredetected,themainaromacomponentsaredi-n-octylphthalate,1-butanol,3-methyl,2,3-butanediol,therelativecontentarerespectively28.27%,28.19%,22.89%.(2) 13similararomacomponentsamong46aromacomponentsweredetectedinthreekindsofmulberrywine,theyare1-butanol,3-methyl,2,3-butaned
14、iol,1-butanol,3-methyl-,acetateandsoon.Totalamountofsimilarcomponentscoveredrespectively82%ofKD,62%ofKi,15%ofRC212.(3) MostofaromacomponentsofKDyeastwereproducedduringprimaryfermentation,andwerebalancedduringsecondaryfermentation.Atthesametime,newaromacomponentsalsoappearinsecondaryfermentation,ther
15、eare25kindsofaromacomponentswhichweredetectedinprimaryfermentation,themaincomponentsare1-butanol,3-methyl,2,3-butanediol,1,2-benzenedicarboxylicacid,mono(2-ethylhexyl)ester,therelativecontentarerespectively42.55%,20.35%,8.07%;28kindsofaromacomponentsweredetectedinsecondaryfermentation,Themaincompone
16、ntsare2,3-butanediol,1-butanol,3-methyl,Phenylethylalcohol,theirrelativecontentarerespectively38.23%,32.22%,2.87%;17kindsofaromacomponentsinboth,whichcovered81.55%and90.85%ofrespectivetotalionchromatogram.What,smore,8kindsofaromacomponentswhichwereproducedinprimaryfermentationdisappearedduringsecond
17、aryfermentation.Atthesametime,therewere11newaromacomponentswhichappearduringsecondaryfermentation.(4) larificationeffectswhichweretreatedbyeggwhite(OVO),pectinase(EX-V),bentonite(BGR),Polyvinylpolypyrrolidone(PVPP)andthreeassociations(PVPP+bentonite,PVPP+eggwhite,eggwhite+bentonite)werestudiedaccord
18、ingtotheindexoftransparencyaftertreatment,clarificationeffectswerecompared.Theresultsindicate:Clarifyingagentshadbettereffectthannaturalclarification,ontheconditionofroomtemperature(about20),thesuitableamountsofsimpleagentsarerespectively0.25gLeggwhite,0.08gLpectinase,0.5gLbentonite,0.15gLPVPP;Compa
19、ringothersimpleclarifyingagents,PVPPtreatmentcanimprovetransparency,changecolorsignificantly,reduceastringentsense,strengthenfreshsenseandfragrantsense,atthesametime,changesofethanolcontent,residualsugarcontentandpHwerenotobserved.Theoptimalconditionsweremadeafterfurtherstudy,theyare0.15gLPVPP,pH3.3
20、,20,morethan24htreatment;ThesuitableamountsoftheassociationsofclarifyingagentsarerespectivelyPVPP(0.14gL)+bentonite(0.10gL),PVPP(0.12gL)+eggwhite(0.10gL),eggwhite(0.25gL)+bentonite(0.10gL).Inthispaper,forthefirsttime,aromacomponentsaboutmulberrywinewereanalyzedbyusingGCMS,influencetoaromacomponentso
21、fmulberrywinefermentedbydifferentyeasts,andchangeofaromacomponentsinprimaryfermentationandsecondaryfermentationofKDyeastwerestudied.Theconclusionsaremadethatyeastshaveanimportantinfluencetoaromaformation,mostofaromacomponentswereproducedduringprimaryfermentation;clarificationtechnologyaboutmulberrywinewerestudiedforthefirsttime,theoptimalconditionofPVPPare0.15gLPVPP,pH3.3,20C,morethan24htreatment.KEYWORDS：mulberrywine；fermentation；aromacomponent；clarification
