食品与发酵工业 >

2022 , Vol. 48 >Issue 22: 119 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030876

研究报告

混合发酵对早酥梨-美乐低醇桃红果酒品质的影响

  • 赵婕 ,
  • 袁倩 ,
  • 张序 ,
  • 杨学山 ,
  • 祝霞
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省葡萄与葡萄酒工程学重点实验室,甘肃 兰州,730070)
第一作者：硕士研究生(祝霞教授为通信作者,E-mail:zhux@gsau.edu.cn)

收稿日期: 2022-01-18

  修回日期: 2022-02-10

  网络出版日期: 2022-12-20

基金资助

甘肃省葡萄酒产业发展基金项目(20180820-07;20180820-08;GCJ-2019-125-1);甘肃农业大学项目(GSAU-ZL-2018-8)

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Effect of mixed fermentation on the quality of Zaosu pear-Merlot low-alcohol rose fruit wine

  • ZHAO Jie ,
  • YUAN Qian ,
  • ZHANG Xu ,
  • YANG Xueshan ,
  • ZHU Xia
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China)

Received date: 2022-01-18

  Revised date: 2022-02-10

  Online published: 2022-12-20

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摘要

为提高早酥梨低醇酒的香气和感官品质,该试验将早酥梨汁与‘美乐’葡萄汁以不同比例进行复配,并通过混菌发酵工艺酿造低醇复合果酒,发酵完成后对酒样基本理化和颜色指标进行分析;采用顶空固相微萃取-气相色谱-质谱联用仪(headspace solid phase micro-extraction combined with gas chromatography-mass,HS-SPME-GC- MS)检测香气品质并运用模糊数学法计算感官评分。结果表明,50∶50(体积比)复配发酵的新鲜果酒色泽饱满,呈现迷人的玫瑰红;香气物质分析表明,不同比例复合果酒较纯早酥梨酒香气物质总量分别提高了35.04%、52.11%、53.97%,丰富了酒样萜烯类、C13-降异戊二烯类、脂肪酸酯、乙酸酯、高级醇以及苯乙基化合物的相对含量;感官分析结果表明,50∶50(体积比)酒样模糊数学综合感官评分为7.400 0,赋予复合果酒浓郁的花香、果香味。综合分析,早酥梨汁与‘ 美乐’ 葡萄汁以50∶50(体积比)复配进行混菌发酵更有助于提升低醇果酒的品质。

关键词： 早酥梨; 美乐; 低醇复合酒; 气相色谱-质谱联用; 模糊数学感官评价

本文引用格式

赵婕 , 袁倩 , 张序 , 杨学山 , 祝霞 . 混合发酵对早酥梨-美乐低醇桃红果酒品质的影响[J]. 食品与发酵工业, 2022 , 48(22) : 119 -127 . DOI: 10.13995/j.cnki.11-1802/ts.030876

Abstract

To improve the aroma and sensory qualities of Zaosu pear wine, wines made from Zaosu pear and Merlot with different compounding ratios were studied. The wine was produced through alcoholic fermentation(AF)with Saccharomyces cerevisiae ES 488 and Metschnikowia pulcherrima 346. The physicochemical and chromatic characteristics of the wine samples were evaluated. Moreover, volatile compounds, which contribute to sensory odor, were identified by headspace solid phase micro-extraction combined with gas chromatography-mass(HS-SPME-GC-MS)and fuzzy mathematics was used to calculate sensory scores. The results showed that the wine fermented with a 50∶50 (V/V) compounding ratio had rich and vibrant color, displaying a fascinating rosy red. Moreover, the aroma substance content of the treatment groups increased by 35.04%, 52.11%, 53.97%, respectively, compared with that of the control group. The relative content of terpenes, C13-isoprenes, fatty acid, esters, acetates, alcohols, and phenylethyl compound all elevated in compound wine. The sensory evaluation score of 50∶50(V/V)wine was 7.400 0, presenting rich floral and fruity aromas. In summary, the mixed fermentation of Zaosu pear and Merlot with a ratio of 50∶50(V/V)is more beneficial to improve the quality of low-alcohol fruit wine.

Key words： Zaosu pear; Merlot; low alcohol fruit compound wine; gas chromatography-mass spectrometry; fuzzy mathematics sensory evaluation

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