加热处理对蜂蜜酒香气物质的影响

为研究适合蜂蜜酒发酵的优良工艺条件,以2批荆条蜜(白色和浅琥珀色)为原料,在酒精发酵前对发酵醪液进行加热处理,以不加热处理的样品为对照,采用酿酒酵母FX10进行发酵,发酵结束后测定蜂蜜酒的各项理化指标及挥发性化合物的含量。结果表明,供试酒样中共检测出77种挥发性物质,其中酯类39种、醇类20种、酸类8种、萜烯类4种、羰基化合物6种。加热处理可以显著增加蜂蜜酒中香气物质的种类和含量,含量较高的香气物质有乙酸乙酯、乙酸苯乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯、癸酸乙酯、月桂酸乙酯、9-十六碳烯酸乙酯、异戊醇、β-苯乙醇、辛酸和癸酸。对蜂蜜酒中香气物质进行主成分分析,发现加热处理的酒样中酯类物质对酒香贡献较大;对照酒样中酯类物质对酒香贡献较小,而醇类物质是其主要挥发性成分。本研究结果为蜂蜜酒的生产提供了一定的理论依据。

Effects of Heat Treatment on Aroma Compounds of Mead

In order to study the suitable conditions for the fermentation of mead, the effects of heat treatment before alcohol fermentation on the aroma compounds of mead made from two batches of vitex honey (white and light amber) were studied. The mead was fermented by FX10. The results showed that a total of 77 kinds of volatile compounds were detected in mead, including 39 esters, 20 alcohols, 8 acids, 4 terpenes and 6 carbonyl compounds. Heat treatment could significantly increase the varieties and contents of aroma substances in mead. The main aroma compounds with relative high contents included ethyl acetate, phenyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl laurate, ethyl 9-decenoate, isoamyl alcohol, phenylethyl alcohol, octanoic acid and decanoic acid. Principal component analysis was performed to investigate the aroma of honey wine, which showed that the esters in mead samples with heat treatment plaed a major role, while the esters didn't play an important role in the samples of control group, and the alcohols were the main volatile components of control group. The results of this study would provide a theoretical basis for the production of mead.