食品与发酵工业 >

2020 , Vol. 46 >Issue 21: 55 - 61

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024794

研究报告

甜型梨酒发酵过程中理化指标和挥发性组分的时间变化特征

  • 肖胜舰 ,
  • 郭浩 ,
  • 黄钧 ,
  • 周荣清 ,
  • 张立强 ,
  • 金垚
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  • 1(四川大学 轻工科学与工程学院,四川 成都,610065);
    2(四川大学 制革清洁技术国家工程实验室,四川 成都,610065);
    3(国家固态酿造工程技术研究中心,四川 泸州,646000);
    4(泸州品创科技有限公司,四川 泸州,646000);
    5(泸州老窖股份有限公司,四川 泸州,646000)
硕士研究生(金垚副教授为通讯作者,E-mail:yaojin12@scu.edu.cn)

收稿日期: 2020-06-18

  修回日期: 2020-06-29

  网络出版日期: 2020-12-11

基金资助

国家自然科学基金面上项目(21978175);中央高校基本科研业务费专项资金(YJ201835);川大-泸州合作项目(2017CDLZ-S18)

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Temporal evolution of physicochemical indexes and volatile components of sweet pear wine during fermentation

  • XIAO Shengjian ,
  • GUO Hao ,
  • HUANG Jun ,
  • ZHOU Rongqing ,
  • ZHANG Liqiang ,
  • JIN Yao
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  • 1(College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China);
    2(Key Laboratory for Leather and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China);
    3(National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China);
    4(Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, China);
    5(LU ZHOU LAO JIAO Co., Ltd.,Luzhou 646000, China)

Received date: 2020-06-18

  Revised date: 2020-06-29

  Online published: 2020-12-11

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摘要

以河北雪梨为原料,探究了梨酒发酵过程中理化指标和挥发性组分随发酵时间的变化规律。应用顶空固相微萃取-气相色谱质谱方法对发酵梨酒中的关键挥发性组分进行了测定,并结合感官评价,比较了不同发酵阶段的梨酒品质差异。结果表明,随着发酵的进行,糖类被消耗,酒精度和干浸出物升高,挥发性组分种类和含量也不断增加,且各类组分的比例发生变化。发酵第6天,醇类组分的比例较前1 d增加,而酯类组分比例则降低,导致梨酒果香味变淡,酸涩味突出,风格协调性开始减弱。因此,建议5 d为该甜型雪梨酒的最佳发酵时间,这一阶段的梨酒色泽明亮、香气浓郁协调、酒体饱满、口味酸甜适宜、具有典型性,在感官评价中得分最高。该研究为梨酒生产的工艺优化提供参考。

关键词： 梨酒; 发酵; 顶空固相微萃取-气相色谱质谱方法; 理化指标; 挥发性组分; 主成分分析; 感官评价

本文引用格式

肖胜舰 , 郭浩 , 黄钧 , 周荣清 , 张立强 , 金垚 . 甜型梨酒发酵过程中理化指标和挥发性组分的时间变化特征[J]. 食品与发酵工业, 2020 , 46(21) : 55 -61 . DOI: 10.13995/j.cnki.11-1802/ts.024794

Abstract

By using Hebei snow pear as the raw material the temporal evolution of physicochemical indexes and volatile components in the fermentation process of pear wine was investigated. The headspace solid phase micro-extraction gas chromatography-mass spectrometry method, combined with sensory evaluation, was employed to determine the key volatile components of the fermented pear wine and the quality differences of pear wines of varied fermentation stages were revealed. The results showed that sugar consumption was along with the increase of alcoholicity and the content of sugar-free extract, as well as the varieties and contents of volatile components, whose proportion fluctuated over time during fermentation. On day 6 of fermentation, the proportion of alcohol components rose while that of esters declined, resulting in a weakening of fruit aroma, a pronounced acidic and astringent taste, and a less balanced style. Therefore, a fermentation process of 5 d is recommended for sweet pear wine production, since the pear wine of this stage is bright in color, rich in aroma, full-bodied, well balanced for acidity and sweetness, thus possessed the typical style and obtained the highest score in sensory evaluation. The results of this study provide relevant guidance for the improvement of pear wine production.

Key words： pear wine; fermentation; headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS); physicochemical indexes; volatile components; principal component analysis (PCA); sensory evaluation

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