安徽农业科学2024，Vol.52Issue(17)：171-177,237,8.DOI:10.3969/j.issn.0517-6611.2024.17.040
不同澄清剂处理猕猴桃酒挥发性物质差异分析
Analysis of Differences in Volatiles of Kiwifruit Wines Treated with Different Clarifiers
摘要
Abstract
[Objective]To enhance the stability of kiwifruit wine and explore the effects of different clarifying agents on the clarity and sensory quality of kiwifruit wine.[Method]Using Xuxiang kiwifruit as raw material to brew kiwifruit wine,the clarification process of kiwifruit wine was optimized through single factor experiments combined with response surface experiments.HS-SPME-GC-MS was used to determine and an-alyze the volatile substances in kiwifruit wine.[Result]The response surface experiment was used to optimize the best clarification process pa-rameters:PVP(polyvinyl pyrrolidone)addition amount 1.2 g/L,gelatin 0.8 g/L,chitosan 0.4 g/L,under these conditions,the light trans-mittance of kiwi wine reached 95.7%;it was found that the types of volatile compounds(30)after clarification were significantly reduced com-pared with those before clarification(46),including 16 esters and 4 alkenes,four kinds of alkenes were added after clarification.[Conclusion]Based on the analysis of kiwi wine precipitation,kiwi wine clarifiers were selected and the clarification process was optimized,the changes of volatile substances before and after clarification were analyzed sequentially,and the influence of clarification treatment on the aroma quality of kiwi wine was comprehensively considered,so as to provide a theoretical basis for the standardized evaluation of kiwi wine clarification process.关键词
猕猴桃酒/澄清剂/风味物质/工艺优化/气相色谱-质谱联用Key words
Kiwi wine/Clarifier/Flavor substances/Process optimization/GC-MS分类
轻工纺织引用本文复制引用
马凤燕..不同澄清剂处理猕猴桃酒挥发性物质差异分析[J].安徽农业科学,2024,52(17):171-177,237,8.基金项目
陕西省哲学社会科学研究专项"推进咸阳市高新区高质量发展的路径与策略研究"(2022HZ1597). （2022HZ1597）
