【作者】 刘圆圆； 余佶； 胡典纶； 麻成金； 吴竹青；

【Author】 Liu Yuanyuan;Yu Ji;Hu Dianlun;Ma Chengjin;Wu Zhuqing;Hunan Provincial Key Laboratory of Research,Resource Mining and High-valued Utilization on Edible & Medicinal Plant,Jishou University;

【机构】 吉首大学食药两用资源研究与高值化利用湖南省重点实验室；

【摘要】 以湖南西部优势资源砂糖桔为原料,研究砂糖桔白兰地的酿造工艺,在单因素试验基础上,通过正交试验优化酒精发酵工艺条件。结果表明,酒精发酵优化工艺条件为发酵温度26℃,酵母添加量0.35%,初始糖度25%,发酵时间9 d,果汁发酵液的酒精度为13.21%vol。发酵液蒸馏后,经调配得到酒精度为40%vol的砂糖桔白兰地,然后添加8 g/L的中度烘烤橡木片进行360 d陈酿,采用气相色谱-质谱联用(GC-MS)、理化检验和感官评定对砂糖桔白兰地风味成分和品质进行分析,对照组和实验组分别检出挥发性香气成分10种和16种,其中实验组主体成分为乙酸乙酯、肉豆蔻酸乙酯、月桂酸乙酯、棕榈酸乙酯、癸酸乙酯、辛酸乙酯、苯乙醇;对照组和实验组总酸分别为1.17 g/L和1.22 g/L,总酯分别为1.98 g/L和2.03 g/L,橡木片催陈处理有利于酒体香气成分种类、总酸和总酯的提升;添加橡木片进行陈酿后的砂糖桔白兰地酒体透亮,颜色微黄,口感醇厚柔和,果香和橡木香明显,具有砂糖桔独特风格特征。更多还原

【Abstract】 Using Hunan Western advantageous resources of sugar orange as raw material,researched the brewing process of sugar orange brandy.Based on single-factor experiments,optimized the alcohol fermentation process conditions through orthogonal experiments.The results showed that the optimized fermentation conditions were a fermentation temperature of 26℃,yeast addition of 0.35%,initial sugar content of 25%,fermentation time of 9 days,and the alcohol content of the fermented juice was 13.21% vol.After distillation of the fermented liquid,obtained sugar orange brandy with an alcohol content of 40%vol through blending.Then,added 8 g/L of medium toasted oak chips for aging for 360 days.Gas chromatography-mass spectrometry,physicochemical tests,and sensory evaluations were used to analyze the flavor components and quality of satsuma mandarin brandy.The control group and experimental group detected 10 and 16 volatile aroma components,respectively.The main components in the experimental group were ethyl acetate,ethylvanillin,ethyl laurate,ethyl palmitate,ethyl decanoate,ethyl caprylate,and phenethyl alcohol.The total acidity of the control group and experimental group were 1.17 g/L and1.22 g/L,respectively.The total ester content of the control group and experimental group were 1.98 g/L and 2.03 g/L,respectively.The aging treatment with oak chips was beneficial to the increase of aroma components,total acidity,and total ester content in the wine.The sugar orange brandy aged with oak chips had a transparent body,a slightly yellow color,a mellow and smooth taste,and obvious fruit and oak aroma characteristics,which showcased the unique style of sugar orange.更多还原