贵州农业科学2026，Vol.54Issue(3)：11-21,11.DOI:10.3969/j.issn.1001-3601.2026.03.002
澳洲坚果泡制酒的品质与香气特征分析
Analysis and Evaluation on Quality and Aroma of Macadamia Brewing Wine
摘要
Abstract
[Objective]The quality and aroma characteristics of macadamia brewing wine were clarified to provide a technical support for comprehensive utilization of macadamia nuts and by-products.[Method]The physicochemical quality indexes including alcohol content,total acid content,total ester content,solid content and ethyl hexanoate content of macadamia brewing wine and base liquor were determined.The aroma,key aroma substances and quality of macadamia brewing wine and base liquor were analyzed,measured and quantitatively described by HS-SPME-GC-MS,ROAV and sensory evaluation respectively.[Result]All tested items of the base liquor accorded with the standards of Jiang-flavour Chinese Spirits(GB/T 26760-2011),and all tested items of macadamia brewing wine accorded with the standards of National Food Safety Standard Distilled Liquor and Its Blended Liquor(GB 2757-2012)also.48 and 42 volatile aroma substances were detected in macadamia brewing wine and base liquor and their relative content was 86.77%and 92.59%,respectively.The relative content of esters in macadamia brewing wine and base liquor was 41.80%and 56.61%respectively.The relative content of alcohols in macadamia brewing wine and base liquor was 26.57%and 14.37%respectively.There were five key aroma substances of ethyl hexanoate,ethyl butyrate,ethyl valerate,ethyl heptanoate and ethyl octanoate in macadamia brewing wine.There were five key aroma substances of ethyl hexanoate,ethyl valerate,ethyl heptanoate,ethyl octanoate,and ethyl isovalerate in the base liquor.Macadamia brewing wine and base liquor both presented the typical style characteristics of Jiang-flavour Chinese spirits,and the brewing wine from the base liquor added with macadamia nuts and shells was of obvious nut flavor.[Conclusion]All tested items of macadamia brewing wine accord with the standard requirements of National Food Safety Standard Distilled Liquor and Its Blended Liquor(GB 2757-2012).5 key aroma substances of ethyl hexanoate,ethyl butyrate,ethyl valerate,ethyl heptanoate,and ethyl octanoate in macadamia brewing wine jointly give the special flavor of sweet and fruity and typical characteristics of a sauce-flavored liquor with obvious nutty aroma.Macadamia brewing wine can be popularized as the wine with regional characteristics.关键词
澳洲坚果/泡制酒/品质/香气特征/感官评价/ROAV/HS-SPME-GC-MSKey words
Macadamia/brewing wine/quality/aromatic characteristics/sensory evaluation/ROAV/HS-SPME-GC-MS分类
农业科技引用本文复制引用
王代谷,何凤平,郭广正,张燕,康专苗,朱文华,李向勇,罗德强..澳洲坚果泡制酒的品质与香气特征分析[J].贵州农业科学,2026,54(3):11-21,11.基金项目
贵州省林木种苗培育补助项目"澳洲坚果扦插育苗关键技术研究与示范"(2024-ZM-40) （2024-ZM-40）
贵州省农业科学院喀斯特山区作物基因资源与种质创新重点实验室项目"贵州热区特色作物种质创新与高效关键技术研究"(黔农科种质资源[2023]08号) （黔农科种质资源[2023]08号）
