食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 137 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032857

研究报告

不同发酵工艺对石榴酒香气质量的影响

  • 李涛 ,
  • 李昀哲 ,
  • 冯翰杰 ,
  • 杨梅 ,
  • 石禾云 ,
  • 张军
展开
  • (天津农学院 食品科学与生物工程学院,天津,300392)
第一作者：李涛(硕士研究生)和李昀哲(硕士研究生)为共同第一作者(张军教授为通信作者,Email:zjaiwa@163.com)

收稿日期: 2022-07-03

  修回日期: 2022-07-26

  网络出版日期: 2023-05-16

基金资助

中央引导地方科技发展专项(21ZYCGSN00410);天津市特支计划青年拔尖人才项目(TJTZJHQNBJRC-1-19);天津市技术创新引导专项(21YDTPJC00910)

收起

Effect of different fermentation processes on aroma quality of pomegranate wine

  • LI Tao ,
  • LI Yunzhe ,
  • FENG Hanjie ,
  • YANG Mei ,
  • SHI Heyun ,
  • ZHANG Jun
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  • (College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China)

Received date: 2022-07-03

  Revised date: 2022-07-26

  Online published: 2023-05-16

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摘要

以策勒甜石榴为原料,分别进行清汁、带籽和带皮发酵处理,采用顶空固相微萃取技术对石榴汁及3种石榴酒的香气进行富集,用气相色谱-质谱联用技术对其进行定性定量分析,结合石榴酒的基本理化指标和感官评价比较不同发酵工艺对石榴酒香气质量的影响。结果表明,3种石榴酒的理化指标均符合国标要求,带皮发酵石榴酒的干浸出物和总酚含量较高且差异显著。清汁发酵、带籽发酵和带皮发酵石榴酒中分别检测出53、50、49种香气物质,共有成分33种,独有成分分别为10、6、6种,其中清汁发酵石榴酒的香气总量较高且差异显著。苯乙醇、2-壬醇、乙酸异戊酯、月桂酸乙酯、辛酸乙酯、癸酸乙酯和十一酸乙酯为石榴酒的关键风味物质,赋予酒体浓郁的果香和花香。主成分分析结果显示,3种不同工艺酿造的石榴酒香气风格差异区分明显,清汁发酵石榴酒与乙酸异戊酯、月桂酸乙酯、辛酸乙酯、癸酸乙酯和十一酸乙酯5种关键风味物质处于同一象限,具有石榴酒的典型香气特征。感官评价结果显示,清汁发酵石榴酒香气浓郁,果香细腻,具有较好的色泽和典型性,感官评分较高。带籽发酵和带皮发酵的石榴酒干浸出物和总酚含量较高,香气更为复杂,口感偏涩;而清汁发酵石榴酒香气物质含量较高,以花香和果香为主,酒体轻盈,口感细腻、纯正,结构感强,感官品质更优。该研究为今后石榴酒的发酵工艺优化及香气对比分析研究提供一定的理论基础。

关键词： 石榴酒; 发酵工艺; 香气成分; 相对气味活性值; 主成分分析; 感官评价

本文引用格式

李涛 , 李昀哲 , 冯翰杰 , 杨梅 , 石禾云 , 张军 . 不同发酵工艺对石榴酒香气质量的影响[J]. 食品与发酵工业, 2023 , 49(8) : 137 -144 . DOI: 10.13995/j.cnki.11-1802/ts.032857

Abstract

Cele sweet pomegranate was used as raw material, the aroma of pomegranate juice and the wine fermented with clear juice, seed, and whole fruits were enriched by headspace solid-phase microextraction (HS-SPME), and the qualitative and quantitative analysis was carried out by GC-MS. Additionally, the effects of different fermentation processes on the aroma quality of pomegranate wine were compared based on the basic physicochemical indexes and sensory evaluation. Results showed that the physical and chemical indexes of different pomegranate wine samples met the requirements of national standard. The dry extract and total phenol contents of whole fruits pomegranate wine were high and the differences were significant. The 53, 50, and 49 kinds of aroma compounds were detected in pomegranate wine fermented with clear juice, seed, and whole fruits, respectively. There were 33 kinds of common components, while 10, 6, and 6 kinds of unique components in three wine samples, respectively. The total aroma of pomegranate wine fermented with juice was higher and the difference was significant. Phenylethyl alcohol, 2-nonanol, isoamyl acetate, ethyl lauric acid, ethyl caprylate, ethyl decanoate, and ethyl undecanate were the key flavor substances of pomegranate wine, which endowed the wine with strong fruit and floral aroma. The results of principal component analysis showed that the aroma styles of pomegranate wine brewed by the three different processes were significantly different. Pomegranate wine fermented with clear juice was in the same quadrant with five key flavor substances, isoamyl acetate, ethyl lauric acid, ethyl caprylate, ethyl decanoate, and ethyl undecanate, and had typical aroma characteristics of pomegranate wine. The sensory evaluation results showed that the fermented pomegranate wine had rich aroma, delicate fruit aroma, good color and typicality, and high sensory score. Pomegranate wine fermented with seed and whole fruits had high content of total phenols, complex aroma and the taste was astringent. Pomegranate wine fermented with clear juice has high content of aroma substances with fruity and floral aromas, is light-bodied and tastes refreshing and better in sensory quality. This study provides a theoretical basis for the fermentation optimization and aroma comparative analysis of pomegranate wine in the future.

Key words： pomegranate wine; fermentation process; aroma components; relative odor activity value (ROAV); principal component analysis (PCA); sensory evaluation

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