发酵杨梅酒陈酿过程中的甲醇及杂醇油变化
Changes of Methanol and Fusel Oil in Fermented Red Bayberry Wine during Aging
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摘要: 采用气相色谱法对发酵制得的杨梅酒以及陈酿15、60和90d杨梅酒中甲醇及杂醇油含量进行测定分析,研究杨梅酒陈酿过程中的甲醇及杂醇油变化规律。结果表明,发酵制得的杨梅酒中不含甲醇,杂醇油含量为290.375mg·L-1,总量适度。陈酿过程中亦不会形成甲醇;陈酿15d时杨梅酒中杂醇油总量及异戊醇、β-苯乙醇和苯甲醇等主要醇的含量均明显减少,至60d时不良风味的异戊醇含量仍有较大的降低,呈芳香味的β-苯乙醇和苯甲醇等的含量基本不变,此后杂醇油总量及构成较稳定。陈酿60d可有效提高杨梅酒的柔顺性。所建立的杨梅酒中甲醇及杂醇油含量检测方法具有较高的精密度(RSD=1.02%~4.27%),加标回收率为94.091%~100.515%。Abstract: Methanol and fusel oil in fermented and aged red bayberry wine were investigated using gas chromatography to understand the changes of methanol and fusel oil during aging.Resultsshowed that there was no methanol in fermented red baybery wine.The content of fusel oil in the red bayberry wine was 290.375mg·L-1that was a reasonable content.Methanol was also not generated during aging.The content of fusel oil,isobutyl alcohol,phenethyl alcohol and benzyl alcohol were significantly decreased in the red bayberry wine aged 15 d.Continuously aging to 60 d,the content of isobutyl alcohol resulting of bad flavor was still in significant decreased while the content of phenethyl alcohol and benzyl alcohol relating with aromatic flavor had less change.Further aging,the content of fusel oil and composition were relatively stable.These indicated that 60 daging period could effectively change the red bayberry wine to soft.The method established in determination of methanol and fusel oil for red bayberry wine performed with high precision and accuracy(RSD was 1.02%-4.27%),and the recovery of standard addition was 94.091%-100.515%.
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