新疆桃果酒发酵工艺优化及其品质评价OA北大核心CSTPCD

[Objective]Study the main fermentation process of peach wine,and the physical and chemi-cal indexes,sensory flavor and volatile aroma components in the finished product were analyzed.The research results provide a scientific basis for the industrial production of Xinjiang peach wine.[Methods]In this stud-y,Xinjiang peach(Amygdalus ferganensis)'lyuguang No.1'was used as raw material The effects of yeast type,yeast addition and fermentation temperature on pH,residual sugar,reducing sugar content,alcohol and total acid in the fermentation process of peach wine were studied,Box Behnken response surface optimization test was carried out on the basis of single factor test.[Results]The optimal main fermentation process parame-ters of peach wine were determined through the test:yeast addition 0.22 g/kg,fermentation temperature 21-23℃,sulfur dioxide addition 80 mg/kg.Made peach wine with an alcohol content of 7.9%vol.The results of SPME-GC/MS showed that 19 volatile aroma compounds and the main volatile aroma compounds in peach wine were identified at the same time,in which the content of esters accounted for 86.341%of the total aroma substances.The top three main aroma components were ethyl decanoate(39.290%),ethyl octanoate(27.032%)and ethyl laurate(9.384%).[Conclusion]The finished peach wine has sweet and sour taste,harmonious aroma and unique peach fruit aroma.