食品与发酵工业 >

2021 , Vol. 47 >Issue 11: 180 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025927

生产与科研应用

植物乳杆菌混菌发酵对梁平柚果酒理化性质及风味影响

  • 易鑫 ,
  • 谈安群 ,
  • 欧阳祝 ,
  • 王金凡 ,
  • 周琦 ,
  • 黄林华 ,
  • 王华
展开
  • 1(西南大学 柑桔研究所,中国农业科学院柑桔研究所,重庆,400712)
    2(成都市都江堰市春盛中药饮品股份有限公司,四川 都江堰,611830)
易鑫硕士研究生和谈安群农艺师为共同第一作者(王华研究员为通讯作者,E-mail:wanghua@cric.cn)

收稿日期: 2020-10-19

  修回日期: 2020-12-10

  网络出版日期: 2021-07-16

基金资助

国家重点研发计划项目(2017YFD0400701-3)

收起

Effects of Lactobacillus plantarum mixed fermentation on the physicochemical properties and flavor of Liangping pomelo wine

  • YI Xin ,
  • TAN Anqun ,
  • OUYANG Zhu ,
  • WANG Jinfan ,
  • ZHOU Qi ,
  • HUANG Linhua ,
  • WANG Hua
Expand
  • 1(Citrus Research Institute,Southwest University; Citrus Research Institute,Chinese Academy of Agricultural Sciences, Chongqing 400712,China)
    2(Chengdu Dujiangyan ChunSheng Traditional Chinese Medicine Beverage Co.Ltd,Dujiangyan 611830,China)

Received date: 2020-10-19

  Revised date: 2020-12-10

  Online published: 2021-07-16

Fold

摘要

以梁平柚次果为原料,利用植物乳杆菌与酿酒酵母联合发酵柚子果酒,研究植物乳杆菌不同接种量对梁平柚果酒品质的影响,测定酒精度、还原糖、总酸、有机酸,采用顶空固相微萃取结合气相色谱-质谱测定酒样挥发性香气,并辅以感官评价,综合评定选出植物乳杆菌最适接种量。结果表明:相较于单一酿酒酵母发酵,添加2%(体积分数,下同)的植物乳杆菌与酿酒酵母联合发酵显著提升了酒精度、降低了还原糖和总酸量,平衡了有机酸含量,使得口感更佳;经气相色谱-质谱分析,2%的植物乳杆菌与酿酒酵母联合发酵酒样中共检出31种挥发性物质,比单一发酵多7种。酒样中高级醇类、酯类等香气化合物含量均有不同程度升高,异丁醇、异戊醇、芳樟醇、乙酸异戊酯、辛酸乙酯等 8种化合物香气活度值＞1且均高于单一酿酒酵母发酵;感官评价表明,添加2%的植物乳杆菌发酵赋予了酒样强烈的果香和白兰地酒香,降低了酸味、甜味和苦味,提升了酒样口感并改善了酒体香气复杂性和层次感。添加2%的植物乳杆菌混菌发酵可明显提升梁平柚果酒的口感和香气品质。

关键词： 梁平柚; 植物乳杆菌; 混和发酵; 柚子果酒; 品质分析

本文引用格式

易鑫 , 谈安群 , 欧阳祝 , 王金凡 , 周琦 , 黄林华 , 王华 . 植物乳杆菌混菌发酵对梁平柚果酒理化性质及风味影响[J]. 食品与发酵工业, 2021 , 47(11) : 180 -187 . DOI: 10.13995/j.cnki.11-1802/ts.025927

Abstract

Lactobacillus plantarum and Saccharomyces cerevisiae were used to ferment wine using low-grade Liangping pomelo as raw material. The effect of different inoculation amounts of L. plantarum on the quality of Liangping pomelo wine was ananlyzed by determining alcohol content, reducing sugar, total acid and organic acid. Headspace solid-phase microextraction combined with gas-phase-mass spectrometry (HS-SPME-GC-MS) was used to determine the volatile aroma of wine. Based on the above indicators and sensory evaluation, the most suitable amount of L. plantarum was selected. Compared with the single fermentation of S. cerevisiae, the addition of 2% L. plantarum and S. cerevisiae significantly increased alcohol content, reduced reducing sugars and total acid content, balanced organic acid content, and made the taste better; 31 volatile substances were detected by GC-MS in wine with 2% L. plantarum and S. cerevisiae, which was seven more than that in the single fermentation. The content of aroma compounds such as higher alcohols and esters increased. The odor activity value of isobutanol, isoamyl alcohol, linalool, isoamyl acetate and ethyl caprylate were larger than 1, which were higher than single S. cerevisiae fermentation; sensory evaluation showed that adding 2% L. plantarum enhanced the fruity aroma and brandy aroma of wine, reduced sourness, sweetness and bitterness, and improved complexity and layering of wine aroma. Comprehensive analysis showed that the addition of 2% L. plantarum significantly improved the taste and aroma quality of Liangping pomelo wine.

Key words： Liangping pomelo; Lactobacillus plantarum; mixed fermentation; pomelo wine; quality analysis

参考文献

[1] 吴兴文, 张云贵,周心智.梁平柚简介[J].科学咨询(科技·管理),2017(7):63.
WU X W,ZHANG Y G,ZHOU X Z.About liangping pomelo[J].Scientific Consultation(Science and Technology·Management),2017(7):63.
[2] 沈馨, 马佳佳,刘文汇,等.浓香型白酒窖泥中乳酸菌的分离鉴定及其在柑橘酒中的应用[J].中国酿造,2018,37(7):42-46.
SHEN X,MA J J,LIU W H,et al.Isolation and identification of lactic acid bacteria from pit mud of Luzhou-flavor Baijiu and their application in the fermentation of orange wine[J].China Brewing,2018,37(7):42-46.
[3] 王贵珍. 黑曲霉降解酒石酸关键酶的分离纯化及酶学性质研究[D].长春:吉林农业大学,2012.
WANG G Z.Extraction and purification of the key enzyme of tartaric acid degrading from Aspergillus niger F1 and study on the properties of enzyme[D].Changchun:Jilin Agricultural University,2012.
[4] 张晓丹, 李建婷,秦丹,等.柑橘酒的发酵工艺优化研究[J].中国酿造,2016,35(10):179-183.
ZHANG X D,LI J T,QIN D,et al.Optimization of fermentation technology of citrus wine[J].China Brewing,2016,35(10):179-183.
[5] 刘新, 李新生,吴三桥,等.响应面法优化橘汁糯米粉糖化醪液制备工艺[J].食品科学,2012,33(2):84-88.
LIU X,LI X S,WU S Q,et al.Process optimization for preparation of saccharified mash of orange juice and glutinous rice using response surface methodology[J].Food Science,2012,33(2):84-88.
[6] WANG S Y,ZHU H Z,LAN Y B,et al.Modifications of phenolic compounds,biogenic amines,and volatile compounds in cabernet gernishct wine through malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni[J].Fermentation,2020,6(1):15.
[7] ENGLEZOS V,CACHóN D C,RANTSIOU K,et al.Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria[J].Applied Microbiology and Biotechnology,2019,103(18):7 687-7 702.
[8] 文连奎, 赵薇,张微,等.果酒降酸技术研究进展[J].食品科学,2010,31(11):325-328.
WEN L K,ZHAO W,ZHANG W,et al.Research progress of acid-reducing techniques for fruit wine[J].Food Science,2010,31(11):325-328.
[9] 仇小妹. 蓝莓果酒发酵工艺研究及抗氧化活性评价[D].南京:南京农业大学,2013.
QIU X M.Study on fermentation technology of blueberry wine and analysis of antioxidant capacity in blueberry wine[D].Nanjing:Nanjing Agricultural University,2013.
[10] BRIZUELA N,TYMCZYSZYN E E,SEMORILE L C,et al.Lactobacillus plantarum as a malolactic starter culture in winemaking:A new(old) player?[J].Electronic Journal of Biotechnology,2019,38:10-18.
[11] PRETORIUS N,ENGELBRECHT L,TOIT M D.Influence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix[J].Journal of Applied Microbiology,2019,127(5):1 490-1 500.
[12] YU Y S,XIAO G S,XU Y J,et al.Changes of quality in the fruits of Prunus mume during deacidification by fermentation with Lactobacillus fermentium[J].Journal of Food Science,2015,80(2):M405-M410.
[13] YU Y S,XIAO G S,XU Y J,et al.Slight fermentation with Lactobacillus fermentium improves the taste(sugar:acid ratio) of citrus(Citrus reticulata cv.chachiensis) juice[J].Journal of Food Science,2015,80(11):M2543-M2547.
[14] 李曦, 陈倩,唐伟,等.苹果醋饮料中的有机酸分析[J].食品与发酵工业,2017,43(2):220-225.
LI X,CHEN Q,TANG W,et al.Organic acid analysis in apple vinegar beverage[J].Food and Fermentation Industries,2017,43(2):220-225.
[15] CHEN Y,HUANG Y,BAI Y,et al.Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar[J].LWT,2017,84:753-763.
[16] 白烨. 混菌发酵柑橘果醋的研究[D].武汉:湖北工业大学,2016.
BAI Y.The research of citrus fruit vinegar by mixed fermentation[D].Wuhan:Hubei University of Technology,2016.
[17] TSEGAY Z T.Total titratable acidity and organic acids of wines produced from cactus pear(Opuntia ficus indica) fruit and Lantana camara (L.camara)fruit blended fermentation process employed response surface optimization[J].Food Science & Nutrition,2020,8(8):4 449-4 462.
[18] 曾智娟, 邓杰,任志强,等.不同酵母菌发酵对生姜梨酒品质的影响[J].食品与发酵工业,2020,46(1):229-236.
ZENG Z J,DENG J,REN Z Q,et al.Effect of different yeast fermentations on ginger pear wine quality[J].Food and Fermentation Industries,2020,46(1):229-236.
[19] VILELA A.Use of nonconventional yeasts for modulating wine acidity[J].Fermentation,2019,5(1):27.
[20] IZQUIERDO-CAÑAS P M,RÍOS-CARRASCO M,GARCÍA-ROMERO E,et al.Co-existence of inoculated yeast and lactic acid bacteria and their impact on the aroma profile and sensory traits of Tempranillo red wine[J].Fermentation,2020,6(1):17.
[21] 焦晶凯. 乳酸菌代谢研究进展[J].乳业科学与技术,2020,43(2):49-55.
JIAO J K.Progress in research on lactic acid bacterial metabolism[J].Journal of Dairy Science and Technology.2020,43(2):49-55.
[22] 袁星星, 余元善,徐玉娟.柠檬酸的乳酸菌发酵降解途径及其应用[J].食品研究与开发,2017,38(10):204-208.
YUAN X X,YU Y S,XU Y J.Citric acid fermentation of lactic acid bacteria and its application[J].Food Research and Development,2017,38(10):204-208.
[23] REID S J,SPEERS R A,WILLOUGHBY N,et al.Pre-fermentation of malt whisky wort using Lactobacillus plantarum and its influence on new-make spirit character[J].Food Chemistry,2020,320:126 605.
[24] IVANOVA V,STEFOVA M,VOJNOSKI B,et al.Volatile composition of macedonian and hungarian wines assessed by GC/MS[J].Food and Bioprocess Technology,2013,6(6):1 609-1 617.
[25] CAI J,ZHU B Q,WANG Y H,et al.Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters[J].Food Chemistry,2014,154:217-229.
[26] 周文杰,王鹏,詹萍,等.香气活度值法结合PLSR用于梨酒特征香气物质筛选与鉴定[J].食品科学,2017,38(14):138-143.
ZHOU W J,WANG P,ZHAN P,et al.Screening and identification of flavor characteristics of three pear wines based on odor activity value using partial least squares regression[J].Food Science,2017,38(14):138-143.
[27] EBELER S,THORNGATE J.Wine chemistry and flavor:Looking into the crystal glass[J].Journal of Agricultural and Food Chemistry,2009,57(18):8 098-8 108.
[28] MATTHEWS A,GRIMALDI A,WALKER M,et al.Lactic acid bacteria as a potential source of enzymes for use in vinification[J].Applied and Environmental Microbiology,2004,70(10):5 715-5 731.
[29] 尤雅,段长青,燕国梁.扁平云假丝酵母与酿酒酵母混合发酵对葡萄酒乙醇含量及香气的影响[J].食品科学,2018,39(20):146-154.
YOU Y,DUAN C Q,YAN G L.Effects of mixed fermentation of Candida humilis and Saccharomyces cerevisiae on ethanol content and aroma of wine[J].Food Science,2018,39(20):146-154.
[30] SONNI F,MOORE E G,CHINNICI F,et al.Characterisation of Australian Verdelho wines from the Queensland granite belt region[J].Food Chemistry,2016,196:1 163-1 171.
[31] LU Y,LIU Y Q,LV J,et al.Changes in the physicochemical components,polyphenol profile,and flavor of persimmon wine during spontaneous and inoculated fermentation[J].Food Science & Nutrition,2020,8(6):2 728-2 738.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司