梁玉浩，陈春霞，孔祥锦，李霁昕，蒋玉梅^*

（甘肃农业大学食品科学与工程学院，兰州 730070）

摘要：为改善蜂蜜酒的酒体和风味，试验选用沙棘和苦水玫瑰与油菜蜜共同发酵制备加香蜂蜜酒，以样品总酚和感官评分为综合评价指标，通过单因素及响应面试验优化沙棘和苦水玫瑰添加量、浸渍时间和发酵温度。结果表明，低醇加香蜂蜜酒的最优工艺条件为沙棘原浆9.0%，苦水玫瑰0.8%，浸渍时间46 h，发酵温度21 ℃。在此优化条件下，按400 mg/L接种BV818活性干酵母，酒精度达到4.10%vol时，发酵时间为6.5 d，酒样呈琥珀色、质地均匀、花果香丰富，总糖为24.18 g/L，总酸为4.03 g/L。同时，酒样定性、定量香气化合物69种，包括25种酯，9种醇，4种酸，11种醛酮，17种萜烯和3种其他类化合物。以香气活性值（OAV）分析确定乙酸异戊酯、己酸乙酯、辛酸乙酯、癸酸乙酯、苯甲酸乙酯、乙酸香叶酯、辛酸、正辛醛、2-壬酮、壬醛、癸醛、芳樟醇、香叶醇、玫瑰醚和大马士酮为低醇加香蜂蜜酒的主体香气。

关键词：低醇；加香；蜂蜜酒；工艺优化；香气

中图分类号：TS261.4   文献标识码：A   文章编号：1674-506X（2024）03-0064-0012

Brewing Process Optimization of Low-alcohol Flavored Mead and the Aroma Composition Analysis

LIANG Yuhao, CHEN Chunxia, KONG Xiangjin, LI Jixin, JIANG Yumei^*

（College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China）

Abstract：In order to improve the body and flavor of the mead，sea buckthorn pulp and‘Kushui’rose petal and rape honey were used to ferment flavored mead, the total phenols and sensory scores of the samples were used as comprehensive evaluation indexes, and the addition amount, maceration time and fermentation temperature were optimized by single factor and response surface tests. The results showed that the optimal process conditions for low alcohol flavored honey wine were 9.0% sea buckthorn slurry, 0.8% bitter rose, soaking time of 46 hours, and fermentation temperature of 21 ℃. Under these optimized conditions, BV818 active dry yeast was inoculated at a concentration of 400 mg/L. When the alcohol content reached 4.10%vol and the fermentation time was 6.5 days, the sample showed amber color, uniform texture, rich floral and fruity aroma, total sugar was 24.18 g/L, and total acid was 4.03 g/L. And 69 compounds were identified and quantified in the samples, including 25 esters, 9 alcohols, 4 acids, 11 aldehydes and ketones, and 17 terpenes and 3 other compounds. Isoamyl acetate, ethyl caproate, ethyl octanoate, ethyl caprate, ethyl benzoate, geranil acetate, caprylic acid, n-octanal, 2-nonanone, nonanal, decanal, linalool, geraniol, rose oxide and damasone were the main aromas of sea buckthorn rose mead by aroma activity value (OAV) analysis.

Keywords：low alcohol; flavoring; mead; process optimization; aroma

doi：10.3969/j.issn.1674-506X.2024.03-011

收稿日期：2023-08-17

基金项目：教育部援外项目“国家现代农业产业技术体系（蜜蜂）产品质量监督岗位科学家工作”（CARS-44-KXJ8）

作者简介：梁玉浩（1998-），男，硕士研究生。研究方向：果酒加工及品质分析。

*通信作者：蒋玉梅（1973-），女，博士，副教授。研究方向：果蔬加工、食品香气品质评价及香气代谢机理研究。

引用格式：梁玉浩,陈春霞,孔祥锦,等.低醇加香蜂蜜酒酿造工艺优化及其香气构成分析[J].食品与发酵科技,2024,60(3):64-75.