姚 静1，2，蒋玉梅1，2*，李霁昕1，2，孙永蓉1，2，宋菲红1，2
（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；
2..甘肃省葡萄与葡萄酒工程学重点实验室，甘肃省葡萄与葡萄酒产业科技研发中心，甘肃兰州 730070）
摘要：试验以中国苦水玫瑰花瓣为原料，蜂蜜为发酵糖源酿制发酵型玫瑰酒，以蔗糖糖源的发酵型玫瑰酒为对照，顶空固相微萃取-气相色谱质谱联用技术（HS-SPME-GC-MS）分析酒样的香气组分构成，分析探讨蜂蜜作为糖源对发酵型玫瑰酒的理化性质、总酚与总黄酮、色泽、香气构成及感官的影响。结果显示，蜂蜜为糖源酿制的玫瑰酒发酵速率较对照低，主发酵时间较对照长，促进了总酚和总黄酮的积累；蜂蜜糖源酒样彩度指数a*和色彩饱和度C*ab大于对照。香气组分构成分析定性定量59种香气组分，包括酯类19种，醇类11种，羰基类5种，酸类6种和萜烯类13种，其他类5种，蜂蜜糖源酒样与对照香气构成有差异，蜂蜜糖源玫瑰酒香气释放量显著高于对照酒样。蜂蜜糖源发酵型玫瑰酒清亮透明，口感柔和爽口，香气浓郁且协调，整体饱满爽口。
关键词：玫瑰酒；蜂蜜；香气构成；色泽
中图分类号：TS261.4 文献标识码：A 文章编号：1674-506X（2021）03-0049-0007
Analysis for the Effect of Honey on the Rose Wine Quality
YAO Jing1，2, JIANG Yu-mei1，2*, LI Ji-xin1，2, SUN Yong-rong1，2, SONG Fei-hong1，2
（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;
2.Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry, Lanzhou Gansu 730070, China）
Abstract： Chinese Ku shui rose petals were used as raw materials to ferment rose wine with honey. The fermented rose wine with sucrose as the control. The aroma composition of fermented rose wine was analyzed by headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME-GC-MS), and the effects of honey on the physical and chemical properties, total phenols and total flavonoids, color aroma composition and sensory of fermented rose wine were discussed. The results showed that the fermentation rate of rose wine brewed with honey as sugar source was lower than that of the control, and the main fermentation time was longer than that of the control, which promoted the accumulation of total phenols and total flavonoids. The chroma index a* and color saturation C*ab were higher than the control. 59 volatile substances were qualitative and quantitative, included 19 esters, 11 alcohols, 5 carbonyl groups, 6 acids and 13 terpenes, and 5 others. There were differences in aroma components between rose wine with honey and control. The aroma release of honey sugar rose wine was significantly higher than that of control wine. The honey sugar fermented rose wine is clear and transparent, soft and refreshing in taste, rich and harmonious in aroma, full and refreshing overall.
Keywords：rose wine; honey; aroma composition; color
doi：10.3969/j.issn.1674-506X.2021.03-008
收稿日期：2020-12-27
基金项目：兰州市科技计划项目（2018-4-74）；特色优势农产品品质评价（TYNPZ2020-08）
作者简介：姚静（1994-），女，硕士研究生。研究方向：果酒加工及品质分析。
*通信作者
引用格式:姚静,蒋玉梅,李霁昕,等.蜂蜜糖源对玫瑰酒品质的影响分析[J].食品与发酵科技,2021,57(3):49-55.
