樱桃酒的发酵机制与其特征风味形成规律及品质调控研究

At present ,there exist some problems in the cherry wines, such as low-grade,poor aroma,taste and characteristic flavor,irregularity of forming characteristic flavor. For these problem mentioned above, this project aims to indicate the relationship between fermentation parameters and characteristic flavor compounds, find the reasions of effecting flavor by studying the action mechanism.Finally, the regularity of forming characteristic flavor is obtained in order to control the reaction process. The influence and action mechanism of the fermentation temperature, adding amount of yeast,SO2 and pH value ,etc, on the flavor of cherry wine were mainly studied , with cherry from the same region as raw materials. Forming mechanism of characteristic flavor compounds was study by chemical pattern recognition and multi-dimensional correction method of chemometrics theoretical system. Regularity of forming characteristic was studied in order to desigin better fermentation system to control the cherry wine flavor effectively. In addition to this pre-research work in this topic ,few research has been reported at home and abroad. Regurity of forming characteristic flavor was obtained and control the characteristic flavor through the study.And it also can enrich and develop cherry wine brewing theory.

针对目前市场上樱桃酒产品档次低，香气、口感差，特征风味形成规律性不明确的问题。本项目旨在通过研究樱桃酒的发酵机制，阐明发酵过程参数与特征风味物质的种类、含量的关系，探究樱桃酒特征风味物质的形成原因，获得樱桃酒特征风味的形成规律，从而有效调控反应过程。以固定来源的樱桃为主要原料，重点考察发酵温度、酵母添加量、二氧化硫添加量、pH值等对樱桃酒风味的影响及作用机制，并结合化学计量学理论体系中的化学模式识别和多维校正方法，系统研究特征风味物质的形成机理，探索樱桃酒特征风味的形成规律，并用其指导设计理想的发酵体系，实现对樱桃酒特征风味的有效调控。而通过理论和实验相结合的方法研究樱桃酒的发酵机制与其特征风味形成规律，除本课题组发表的文章和预研工作外，尚未见国内外文献报道。通过本项目的研究，不仅可以实现樱桃酒特征风味的有效调控，而且有助于丰富和发展樱桃酒的酿造理论。

针对目前市场上樱桃酒产品档次低，香气、口感差，特征风味形成规律性不明确的问题。本项目采用实验研究和理论分析相结合的方式，主要通过研究樱桃酒的发酵机制，阐明发酵过程参数与特征风味物质的种类、含量的关系，探究樱桃酒特征风味物质的形成原因，获得樱桃酒特征风味的形成规律，从而实现樱桃酒风味的有效调控。首先对不同品质、不同地域樱桃酒的香气物质和呈味物质进行了系统的研究，利用气相色谱质谱（GC-MS）、气相色谱嗅闻仪（GC-O）、电子鼻（E-nose）、液相色谱（HPLC）鉴定出樱桃酒中的特征香气成分和特征呈味成分，并通过风味重组和遗漏实验，对鉴定结果进行了验证。通过描述性定量分析法对樱桃酒的香气感官属性（果香、花香、发酵香、焦甜香、酸香、不和谐香、辛香和木香）和味觉感官属性（酸、甜、苦、涩）进行了评价，利用化学计量学方法将感官属性与风味物质相关联，找出了它们之间的相互关系，筛选出影响樱桃酒品质的关键风味物质。在此基础上，以樱桃为主要原料，重点研究了酵母添加量、二氧化硫添加量、pH 值等反应参数对樱桃酒风味的影响及作用机制，以特征风味物质和感官评价结果为指标，通过因子设计和响应面分析，优化设计出发酵工艺参数。并结合化学计量方法，系统研究特征风味物质的形成机理，阐明了不同反应参数和香气物质、呈味物质、感官属性之间的关系，探索樱桃酒特征风味的形成规律，并用其指导设计理想的发酵体系，通过改变发酵工艺参数，实现了对樱桃酒特征风味的有效调控。