龙眼果酒发酵工艺优化、抗氧化活性研究及品质分析

以龙眼为主要原料酿造龙眼果酒，以酒精度、感官评分为评价指标，经单因素试验和正交试验确定龙眼果酒的最佳发酵工艺，并对龙眼果酒的品质及抗氧化活性进行研究。结果表明，龙眼果酒的最佳发酵工艺条件为初始糖度24%、酵母接种量0.25 g/L、初始pH值 6.6、发酵温度23 ℃。在此优化条件下，龙眼果酒酒体澄清透亮，无浑浊状，果香纯正，口感柔顺，酒精度为11.5%vol，感官评分89分，总糖、总酸、多酚及维生素C含量分别为3.6%、6.4%、114.52 mg/L、100.05 μg/L。发酵型龙眼果酒的超氧阴离子自由基清除率为64.97%、1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率为93.75%、羟基自由基清除率为69.17%。发酵型龙眼果酒共检出27种挥发性香气物质，其中醇类6种、酯类7种、有机酸类5种、酮类2种，杂环类2种，烯烃类1种。

Optimization of fermentation technology,antioxidant activity and quality analysis of longan fruit wine

Longan fruit wine was brewed with longan as the main raw material. Using alcohol content and sensory score as evaluation indicators, the optimal fermentation technology was determined by single factor experiments and orthogonal tests, the quality and antioxidant activity of longan fruit wine were studied. The results showed that the optimal fermentation technology conditions of longan fruit wine were as follows: initial sugar content 24%, yeast addition 0.25 g/L, initial pH 6.6, and fermentation temperature 23 ℃. Under these optimal fermentation conditions, the longan fruit wine was clear and bright, without turbidity, pure fruit flavor and smooth taste, with alcohol content of 11.5%vol and sensory evaluation score of 89. The contents of total sugar, total acid, polyphenols and vitamin C were 3.6%, 6.4%, 114.52 mg/L and 100.05 μg/L, respectively. The scavenging rates of superoxide anion radical, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl radical were 64.97%, 93.75% and 69.17%, respectively. A total of 27 kinds of volatile aroma compounds were detected in fermented longan fruit wine, including 6 alcohols, 7 esters, 5 organic acids, 2 ketones, 2 heterocycles, and 1 olefin.