食品与发酵工业 >

2024 , Vol. 50 >Issue 12: 142 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036992

研究报告

不同酵母对香茶藨子果酒品质及挥发性成分的影响

  • 赵永梅 ,
  • 郑万财 ,
  • 谢惠春 ,
  • 罗巧玉 ,
  • 赵昌宏 ,
  • 王志涛
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  • 1(青海大学 农林科学院,青海 西宁,810016)
    2(青海省青藏高原农产品加工重点实验室,青海 西宁,810016)
    3(青海师范大学 生命科学学院,青海 西宁,810016)
    4(青海省互助土族自治县北山林场,青海 互助,810505)
第一作者：硕士研究生(王志涛副研究员和郑万财助理研究员为共同通信作者,E-mail:575678038@qq.com;13565849218@163.com)

收稿日期: 2023-08-07

  修回日期: 2023-09-22

  网络出版日期: 2024-07-11

基金资助

2021年中央财政林草科技推示范项目(青[2021] TG11号);青海“昆仑英才·高端创新创业人才”计划特色人才项目(2022-027)

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Effect of different yeasts on quality and volatile components of Ribes odoratum Wendl.fruit wine

  • ZHAO Yongmei ,
  • ZHENG Wancai ,
  • XIE Huichun ,
  • LUO Qiaoyu ,
  • ZHAO Changhong ,
  • WANG Zhitao
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  • 1(Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China)
    2(Key Laboratory of Agricultural Product Processing on the Qinghai Tibet Plateau, Xining 810016, China)
    3(College of Life Sciences, Qinghai Normal University, Xining 810016, China)
    4(Beishan Forest Farm, Huzhu Tu Autonomous County, Huzhu 810505, China)

Received date: 2023-08-07

  Revised date: 2023-09-22

  Online published: 2024-07-11

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摘要

为探究不同酵母(DV10、EC1118、D254)发酵对果酒理化性质、挥发性成分等方面的影响,辨明果酒特征性风味物质,该研究以香茶藨子为原料,采用气相色谱-质谱联用仪和固相微萃取法对香茶藨子果酒中的挥发性成分进行分析,共检出146种挥发性成分,包括醇类39种、酯类38种、烃类30种、酸类10种、醛类10种、酮类11种、萜类6种以及其他类2种。结果表明,3种酵母发酵的香茶藨子果酒中总糖含量为0.497~0.510 g/L、总酸含量为4.625~5.102 g/L、可溶性固形物为7.03~7.53 °Brix、pH值为4.11~4.22、色度1.908~3.383、酒精度11.1~14.57%vol。经不同酵母发酵获得的香茶藨子果酒中的挥发性成分种类和含量差异显著(P<0.05),但主要挥发性成分均为醇类、酯类、烃类和酸类。总体而言,EC1118酵母酿造的香茶藨子果酒的挥发性成分较多且风味较好,更适合用于香茶藨子果酒的酿造。

关键词： 香茶藨子; 酵母; 果酒; 挥发性成分

本文引用格式

赵永梅 , 郑万财 , 谢惠春 , 罗巧玉 , 赵昌宏 , 王志涛 . 不同酵母对香茶藨子果酒品质及挥发性成分的影响[J]. 食品与发酵工业, 2024 , 50(12) : 142 -150 . DOI: 10.13995/j.cnki.11-1802/ts.036992

Abstract

To explore the effects of fermentation of different yeasts on the physical and chemical properties and volatile components of fruit wine, and to identify the characteristic flavor substances of fruit wine, the gas chromatography-mass spectrometry and solid phase microextraction method were used to analyze the volatile components in fruit wine under fermentation of three distinct yeasts namely DV10, EC1118 and D254 with Ribes odoratum Wendl as raw material.A total of 146 volatile components were detected, including 39 alcohols, 38 esters, 30 hydrocarbons, 10 acids, 10 aldehydes, 11 ketones, 6 terpenes, and 2 other putative compounds.The total sugar content, total acid content, soluble solids, pH, chromaticity, alcohol content of the resulted three yeast-fermented Ribes odoratum Wendl fruit wine was 0.497-0.510 g/L, 4.625-5.102 g/L, 7.03-7.53°Brix, 4.11-4.22, 1.908-3.383, 11.1-14.57%vol, respectively.The types and contents of volatile components in fruit wine of Ribes odoratum Wendl by fermentation with different yeasts varied significantly (P<0.05), whereas the major volatile components were dominated by alcohols, esters, hydrocarbons, and acids.In conclusion, fruit wine under the fermentation of the EC1118 showed more abundant volatile components and better flavor in comparison with that under that of other two yeasts, and thus the EC1118 more suitable for brewing fruit wine of Ribes odoratum Wendl.

Key words： Ribes odoratum Wendl.; yeast; fruit wine; volatile ingredients

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