Brewing Process Optimization of Low-alcohol Flavored Mead and the Aroma Composition Analysis
In order to improve the body and flavor of the mead,sea buckthorn pulp and'Kushui'rose petal and rape honey were used to ferment flavored mead,the total phenols and sensory scores of the samples were used as comprehensive evaluation indexes,and the addition amount,maceration time and fermentation temperature were optimized by single factor and response surface tests.The results showed that the optimal process conditions for low alcohol flavored honey wine were 9.0%sea buckthorn slurry,0.8%bitter rose,soaking time of 46 hours,and fermentation temperature of 21℃.Under these optimized conditions,BV818 active dry yeast was inoculated at a concentration of 400 mg/L.When the alcohol content reached 4.10%vol and the fermentation time was 6.5 days,the sample showed amber color,uniform texture,rich floral and fruity aroma,total sugar was 24.18 g/L,and total acid was 4.03 g/L.And 69 compounds were identified and quantified in the samples,including 25 esters,9 alcohols,4 acids,11 aldehydes and ketones,and 17 terpenes and 3 other compounds.Isoamyl acetate,ethyl caproate,ethyl octanoate,ethyl caprate,ethyl benzoate,geranil acetate,caprylic acid,n-octanal,2-nonanone,nonanal,decanal,linalool,geraniol,rose oxide and damasone were the main aromas of sea buckthorn rose mead by aroma activity value(OAV)analysis.
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