丁 凯¹，陈彦雄³，李 雯¹，王 鹏¹，杨学山^1，2，韩舜愈¹，张 珍^1*

（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；

3.甘肃祁连葡萄酒业有限公司，甘肃张掖 734000）

摘要：探究不同调配因素对白葡萄利口酒品质的影响，并明确其最佳调配工艺参数。以赛美蓉葡萄、贵人香冰酒为原料，白玉霓白兰地为加强酒基，选取不同添加量的赛美蓉葡萄酒、赛美蓉葡萄汁、贵人香冰酒和白玉霓白兰地4个因素，通过单因素结合正交试验来探究不同因素及其复合因素对白葡萄利口酒感官评分和总酚含量的影响，并对9组正交酒样进行酯类香气化合物检测与分析。结果表明，添加赛美蓉葡萄酒30 mL、赛美蓉葡萄汁30 mL、贵人香冰酒20 mL和白玉霓白兰地30 mL时所获得白葡萄利口酒，呈赤金黄色，透明澄清，酸甜适宜，香气浓郁复杂，风味独特；其总酚含量为477.57 mg/L，感官评分为87.9分，酒精度为18.94%vol，总糖含量89.94 g/L，总酸含量4.38 g/L，挥发酸含量0.53 g/L，pH为4.23；在正交试验组中共检出16种主要酯类化合物为白葡萄利口酒提供果香、花香等特殊香气。研究结果可以为白葡萄利口酒的开发与加工提供参考和依据。

关键词：利口葡萄酒；正交试验；感官评价；酯类香气化合物

中图分类号：TS262.8   文献标识码：A   文章编号：1674-506X（2021）05-0049-0008

Process Optimization of White Grape Liqueur and Analysis of Ester Aroma Compounds

DING Kai¹, CHEN Yan-xiong³, Li Wen¹, WANG Peng¹, YANG Xue-shan^1，2, HAN Shun-yu^1，2, ZHANG Zhen^1*

（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;

2.Gansu Key Lab of Viticulture and Enology, Research and Develoopment Center of Wine Industry, Lanzhou Gansu 730070, China;

3.Gansu Qilian Winery Co., Ltd., Zhangye Gansu 734000, China）

Abstract：To explore the influence of different blending conditions on the quality of white grape liqueur, and the best optimization process parameter was determined. Sémillon grapes and Italian Riesling ice wine were used as the raw materials, and Ugni Blanc brandy were used as the strengthen alcohol. 4 factors of Sémillon wine, Sémillon grape juice, Italian Riesling ice wine and Ugni Blanc brandy with different addition amount were selected, and the influence of different factors and their compound factors on the sensory score and total phenol content of white grape liqueur was explored through single factor combined with orthogonal experiment,  then detection and analyze the different esters compound of 9 orthogonal wine samples. The result showed that the white grape liqueur obtained by adding 30 mL of Sémillon wine, 30 mL of Sémillon grape juice, 20 mL of Italian Riesling ice wine and 30 mL of Ugni Blanc brandy, its characteristics are red-golden, transparent and clear, the sour and sweetness is suitable, the aroma is strong and complex, and the flavor is unique; its total phenol content is 477.57 mg/L, sensory score is 87.9 points, alcohol content is 18.94%vol, total sugar content is 89.94 g/L, total acid content is 4.38 g/L, volatile acid content is 0.53 g/L, pH is 4.23; in addition, 16 main ester compounds were detected in the orthogonal wine samples, which provide white grape liqueur with different fruity, floral and special aromas. The research results can provide reference and basis for the development and processing of white grape liqueur.

Keywords：liqueur wines; orthogonal test; sensory evaluation; ester compound

doi：10.3969/j.issn.1674-506X.2021.05-008

收稿日期：2021-04-06

基金项目：利口葡萄酒在河西走廊的研发与应用（GCJ-2019-125-2）

作者简介：丁凯（1995-），男，硕士研究生。研究方向：特种葡萄酒加工及品质分析。

*通信作者

引文格式：丁凯,陈彦雄,李雯,等.白葡萄利口酒工艺优化及酯类香气物质分析[J].食品与发酵科技,2021,57(5):49-56.