首页|米香型毛葡萄配制酒的开发及品质分析

米香型毛葡萄配制酒的开发及品质分析

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为拓宽罗城毛葡萄深加工方式，充分利用广西米香型白酒资源，该试验开发了一款米香型毛葡萄配制酒。通过色泽对比试验确定终止毛葡萄果酒发酵的米香型白酒的添加比例为果酒(11％vol)∶米香型白酒(70％vol)=25∶32(V/V)，此时混合酒液的酒精度为44％vol，将其陈化后作为配制酒的基酒。以感官评分为响应值，进行单因素和响应面试验，得到配制酒的优化配方为基酒57。0％、纯净水36。0％、香草精0。03％、毛葡萄汁3。0％(V/V)、蔗糖67。0 g/L。所得米香型毛葡萄配制酒酸甜适口、果香甜香浓郁，酒体色泽鲜红，酒精度为25％vol、总酸含量为3。4 g/L、总糖含量为87。0 g/L、花色苷含量为48。4mg/L，感官评分为86。24分。共检出28种香气物质、10种有机酸、14种酚类物质及5种氨基酸。该产品的开发可为毛葡萄和米香型白酒产业的健康发展提供了新动力。
Development and quality analysis of rice-flavor Vitis quinquangluaris Rehd blended liquor
In order to broaden deep processing mode of Luocheng Vitis quinquangularis Rehd and make full use of the resources of Guangxi's rice-fla-vor(Mixiangxing)Baijiu,a rice-flavor(Mixiangxing)V.quinquangularis Rehd blended liquor was developed.The addition of rice-flavor Baijiu used to terminate the fermentation of fruit wine was determined by a color comparison test,fruit wine(11％vol)to rice-flavor Baijiu(70％vol)ratio was 25∶32(V/V).The corresponding alcohol content of the blended liquor was 44％vol,which was used as the base liquor after aging.Using sensory eval-uation score as response value,the optimized formula of the liquor obtained by single factor and response surface tests was as follows:base liquor 57.0％,pure water 36.0％,vanillin 0.03％,V.quinquangluaris juice 3.0％,and sucrose 67.0 g/L.Under the conditions,the obtained rice-flavor Baijiu was balance in sweet and sour,with obvious fruity-sweet aroma and ruby red color.The alcohol content was 25％vol,the total acid content was 3.4 g/L,the total sugar content was 87.0 g/L,the anthocyanin content was 48.4 mg/L,and the sensory evaluation score was 86.24.A total of 28 aroma compo-nents,10 organic acids,14 phenolics,and 5 amino acids were detected in rice-flavor V.quinquangularis blended liquor.The development of the prod-uct could provide a new impetus for the healthy development of V.quinquangularis industry and rice-flavor Baijiu industry.

Vitis quinquangularis Rehdrice-flavor Baijiublended liquorresponse surface methodologyhigh performance liquid chromatographygas chromatography-mass spectrometry

郝俊光、莫维、侯慧、杨金海、唐越、庞庭才、韦木兰、祁岑、罗东伟

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北部湾大学食品工程学院广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州 535011

北部湾大学食品工程学院钦州市食品风味分析与调控重点实验室,广西钦州 535011

广西大学轻工与食品工程学院,广西南宁 535000

罗城仫佬族自治县科技情报研究所,广西河池 546400

广西大益生态食品有限公司,广西河池 546400

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毛葡萄 米香型白酒 配制酒 响应面法 高效液相色谱 气相色谱-质谱联用

广西壮族自治区科技计划项目广西自治区大学生创新创业训练项目

桂科AB21238006202011607037

2024

10.11882/j.issn.0254-5071.2024.06.034

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(6)
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