桑椹酒人工发酵过程中化学成分变化的研究.pdfVIP

2010 年第8 期 中 国 酿 造 总第221 期 · · 经验交流 139 桑椹酒人工发酵过程中化学成分变化的研究 陈祖满 （宁波天宫庄园果汁果酒有限公司，浙江 宁波 315104） 摘 要：研究了桑椹酒人工发酵过程中一些主要成分如总糖、总酸、挥发酸、单宁、乙醇、甲醇、高级醇和酯等物质含量的变化。结果表 明，桑椹通过加糖发酵原酒酒度可达到12.0%vol，总酸6.83g/L，pH 3.12 ；单宁含量基本上无变化；挥发酸含量随着发酵时间的延长而 逐渐上升，但最终可控制在1.0g/L（国标≤1.2g/L）；甲醇在刚开始发酵时就存在，且含量维持在相对稳定的水平；高级醇主要包括正 丙醇、异丁醇和异戊醇3种，占香气成分的50% ，且在发酵过程中不断增加；发酵过程中还检测到乙醛、乙酸乙酯、己酸乙酯、戊酸乙 酯、乳酸乙酯和一些未知成分。 关 键 词：桑椹；发酵酒；化学成分 中图分类号：TS262.91 文献标识码：B 文章编号：0254-5071 （2010）08-0139-03 Changes of chemical composition in mulberry wine fermentation CHEN Zuman (Ningbo Temple Manor Juice Wine Co. Ltd., Ningbo 315104, China) Abstract: The changes of some chemical compositions, including total sugar, total acid, volatile acid, tannin, ethanol, carbinol, higher alcohol, ester and so on, during mulberry wine fermentation was studied in this paper. The results showed that the ethanol content, total acid level and pH value were 12%vol, 6.83 g/L and 3.12, respectively. No change of tannin content was found. Volatile acid was increased during fermentation, however, the value was 1.0 g/L did not exceed l.2 g/L. The methanol was produced at the beginning of fermentation and its concentration was not changed in the fermentation. The contents of higher alcohols including n-propan alcohol, iso-butyl alcohol and iso-pentyl alcohol account for 50 ％ of the total fra- grant compositions and was constantly accumulated during fermentation. In addition, acetaldehyde, ethyl acetate, e