三种不同生产工艺的荔枝酒品质对比

Comparison of the Quality of Litchi Wines Produced through Three Different Winemaking Processes

摘要:

为了探索冷冻浓缩工艺对荔枝酒品质的影响，以荔枝汁为原料，通过直接发酵、发酵-冷冻浓缩、冷冻浓缩-发酵3种工艺分别生产发酵荔枝酒、发酵-浓缩荔枝酒、浓缩-发酵荔枝酒，并对比分析3种荔枝酒的基本组分、游离氨基酸含量、挥发性物质和感官评价。结果显示：发酵荔枝酒的酒精度为8.48 %、总酸为4.80 g/L、单宁含量为0.53 g/L、游离氨基酸总量为40.38 mg/L、醇酯比为0.86，果香清淡，口感一般。发酵-浓缩荔枝酒和浓缩-发酵荔枝酒的酒精度为16.10%和16.47%、总酸为9.57 g/L和7.70 g/L、单宁含量为1.02 g/L和1.13 g/L、游离氨基酸总量为102.97 mg/L和493.17 mg/L，均显著高于发酵荔枝酒（p<0.05），其中发酵-浓缩荔枝酒的醇酯比为0.50，酒香增加，但由于酸度及不良风味物质偏高，口感欠佳，而浓缩-发酵荔枝酒的醇酯比为0.26，果香浓郁，口感甜润饱满，酒体醇厚。荔枝汁先冷冻浓缩再发酵的工艺可以生产更高品质的荔枝酒。

Abstract:

The effects of the freeze concentration technology on the quality of Litchi wine were studied. Three different winemaking processes, direct fermentation, fermentation-freeze concentration, and freeze concentration-fermentation led to the production of fermented Litchi wine, fermented-concentrated Litchi wine and concentrated-fermented Litchi wine, respectively, from Litchi juice. Then comparative analyses of physicochemical indicators, amino acids content and volatile substances and sensory evaluation of 3 Litchi wines were conducted. The obtained results showed that the fermented Litchi wine had an alcohol content of 8.48 %, total acid of 4.80 g/L, tannin content of 0.53 g/L, total free amino acid of 40.38 mg/L and the alcohol-ester ratio of 0.86, with a light fruity smell and an ordinary mouthfeel. While the fermented-concentrated Litchi wine and the concentrated-fermented Litchi wine had 16.10% and 16.47% alcohol, 9.57 g/L and 7.70 g/L total acid, 1.02 g/L and 1.13 g/L tannin content, 102.97 mg/L and 493.17 mg/L total free amino acid, respectively, which were significantly higher than those of the fermented Litchi wine (p<0.05). The fermented-concentrated Litchi wine had an alcohol-ester ratio of 0.50 with an increase of wine aroma, but the acidity and content of undesirable flavor were high (which didn’t taste good). The concentrated-fermented Litchi wine had the alcohol-ester ratio of 0.26 with a strong fruity smell and full-bodied mouthfeel (superior to the other two Litchi wines). The study indicates the freeze concentration before fermentation could result in the production of Litchi wine of high quality.