Effect of Different Yeasts on the Quality of Navel Orange Wine

HU Xiaoqin; LIU Wei; XU Wan; HU Ziyan; DAI Runping; ZHANG Juhua

doi:10.13386/j.issn1002-0306.2020060075

Volume 42 Issue 5

Feb. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(5): 1-10,25. > DOI: 10.13386/j.issn1002-0306.2020060075

HU Xiaoqin, LIU Wei, XU Wan, HU Ziyan, DAI Runping, ZHANG Juhua. Effect of Different Yeasts on the Quality of Navel Orange Wine[J]. Science and Technology of Food Industry, 2021, 42(5): 1-10,25. DOI: 10.13386/j.issn1002-0306.2020060075

Citation:

PDF (1886 KB)

Effect of Different Yeasts on the Quality of Navel Orange Wine

1. Longping Branch Graduate School of Hunan University, Changsha 410125, China;
2. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
3. Xinning County Runjie Agricultural Development Limited Company, Xinning 422700, China

More Information

Received Date: June 07, 2020
Available Online: March 02, 2021

Graphical Abstract

Abstract

Abstract

In order to select the best yeast for navel orange wine processing,six kinds of yeast,BV818,DV10,RV002,RV171,K1 and L2323 were used in Langfeng navel orange fermentation,separately. The physicochemical properties and flavor compounds were analyzed by UPLC and HS-SPME-GC-MS. Odor activity value(OAV)and principal component analysis were used for analysis and comprehensive evaluation. The results showed that the content of total flavonoids of K1,L2323,DV10 and RV002 fermented navel orange wine were higher than CK,and the "post bitterness" of limonoids of RV171,RV002,DV10 and K1 decreased significantly. A total of 86 aroma components were detected in 6 samples. The aroma components of each sample were 24~39,with the highest alcohol content,accounting for 49.44%~78.58% of the total aroma,and the most esters were OAV>1,which contributed the most to the aroma of the wine. Isoamyl alcohol,ethyl octanoate,phenylethyl acetate,ethyl decanoate were the main aroma substances of navel orange fruit wine,which make the characteristics of flower and fruit flavor outstanding. Five principal components were extracted by principal component analysis,the cumulative variance contribution rate was 93.99%,which could better reflect the comprehensive quality of navel orange wine. The ranking from high to low was DV10,RV171,RV002,L2323,BV818,K1. Combined with sensory evaluation,DV10 was the suitable yeast for navel orange wine brewing.
- navel orange wine,
- yeast,
- volatile aroma components,
- odor activity value,
- principal component analysis

FullText(HTML)

References (37)

References

[1]	张素斌,张绣瑜,梁巧荣.贡柑与脐橙营养成分的分析与比较[J]. 食品工业科技,2010,31(2):317-318.
[2]	赵光垒,向泽攀,胡文艺,等. 我国果酒酿造工艺现状及发展趋势[J]. 农产品加工,2018(1):68-69.
[3]	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.
[4]	郑淑丹,陈钢,阙发秀,等. 脐橙全果酒发酵工艺优化及其与脐橙果汁酒风味物质的对比分析[J]. 食品科学,2019,40(10):179-185.
[5]	王松林,彭荣,崔榕,等. 类柠檬苦素生物转化与脱苦研究进展[J]. 食品科学,2015,36(9):279-283.
[6]	Li S,Wang Z,Ding F,et al. Content changes of bitter compounds in ‘Guoqing No.1’ satsuma mandarin(Citrus unshiu Marc.)during fruit development of consecutive 3 seasons[J]. Food Chemistry,2014,145(15):963-969.
[7]	Lee J S,Chang C Y,Yu T H,et al. Studies on the quality and flavor of ponkan(Citrus poonensis hort.)wines fermented by different yeasts[J]. Journal of Food and Drug Analysis,2013,21(3):301-309.
[8]	朱娟娟,郑少阳,李炎杰,等. 不同酿酒酵母对脐橙果酒发酵特性的影响[J]. 南方农业学报,2017,48(5):870-875.
[9]	吴均,杨德莹,李抒桐,等. 奉节脐橙果酒发酵工艺的优化[J].食品工业科技,2016,37(23):247-252.
[10]	郑凤锦,陈赶林,蒙艳红,等. 不同干酵母对甘蔗汁酿酒特性的影响[J]. 食品工业科技,2018,39(24):30-34.
[11]	中国人民共和国国家质量监督检验检疫总局. GB/T 15037-2006葡萄酒[S]. 北京:中国标准出版社,2006.
[12]	李绮丽,孙俊杰,单杨,等. 不同柑橘品种全果制汁适宜性分析[J]. 食品科学,2019,40(13):36-44.
[13]	Terefe N S,Kleintschek T,Gamage T,et al. Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars[J]. Innovative Food Science & Emerging Technologies,2013,19(19):57-65.
[14]	孟鹏,郑宝东.超高效液相色谱法快速并同时检测金柑中柠檬苦素和诺米林[J]. 中国食品学报,2013,13(2):177-181.
[15]	Sun C D,Chen K S,Chen Y,et al. Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four cultivars during fruit growth and maturation[J]. Food Chemistry,2006,93(4):599-605.
[16]	魏铭,赵莱昱,杨航宇,等. 不同酵母和氮源对笃斯越橘果酒香气的影响[J]. 食品科学,2018,39(10):257-262.
[17]	Sun S Y,Jiang W G,Zhao Y P. Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines[J]. Food Chemistry,2011,127(2):547-555.
[18]	Lin X,Wang Q K,Wu W Y,et al. Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine[J]. Journal of Food Science and Technology,2018,55(10):4119-4130.
[19]	刘韬,乔宁,饶敏,等. 基于色谱质谱联用技术分析纽荷尔脐橙果汁及其果酒的香气成分和苦味物质[J]. 食品工业科技,2018,39(4):244-249.
[20]	谢广发,郑志强,马晋,等. 快速发酵黄酒酵母菌的筛选[J]. 中国酿造,2010,221(8):12-14.
[21]	Morata A,Loira I,Maria H J,et al. Yeast influence on the formation of stable pigments in red winemaking[J]. Food Chemistry,2016,197(15):686-691.
[22]	Rubén Del Barrio-Galán,Ortega-Heras M,Montserrat Sánchez-Iglesias,et al. Interactions of phenolic and volatile compounds with yeast lees,commercial yeast derivatives and non toasted chips in model solutions and young red wines[J]. European Food Research and Technology,2012,234(2):231-244.
[23]	Jolly N P,Varela C,Pretorius I S. Not your ordinary yeast:Non-Saccharomyces yeasts in wine production uncovered[J]. FEMS Yeast Research,2014,14(2):215-237.
[24]	曾竟蓝,马胤鹏,秦丹,等. 柑橘酒发酵过程中总黄酮、柠檬苦素和诺米林含量变化[J]. 中国酿造,2019,38(4):80-83.
[25]	刘棠,杨远帆,杜希萍,等. 柚苷酶处理、果汁浓缩和低温贮藏对柚子果汁中柠檬苦素的影响[J]. 食品科学,2015,36(4):1-5.
[26]	陈清婵,简清梅,李蓉,等. 不同酵母菌株酿造橘子酒香气比较[J]. 酿酒科技,2018,25(2):25-29.
[27]	刘琨毅,王琪,郑佳,等. 不同柑橘品种对柑橘果酒香气成分的影响[J]. 食品工业科技,2018,39(10):275-279 ,284.
[28]	Plutowska B,Biernacka P,Wardencki W. Identification of volatile compounds in raw spirits of different organoleptic quality[J]. Journal of the Institute of Brewing,2010,116(4):433-439.
[29]	毛建利,李艳. 黑果腺肋花楸酒与赤霞珠葡萄酒香气物质对比分析[J]. 食品科学,2019,40(22):270-276.
[30]	Wang J,Gambetta J M,Jeffery D W. Comprehensive study of volatile compounds in two Australian Rosé wines:Aroma extract dilution analysis(AEDA)of extracts prepared using solvent-assisted flavor evaporation(SAFE)or headspace solid-phase extraction(HS-SPE)[J]. Journal of Agricultural and Food Chemistry,2016,64(19):3838-3848.
[31]	Jiang B,Xi Z,Luo M,et al. Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China[J]. Food Research International,2013,51(2):482-489.
[32]	王轩,周健,明红梅,等. 樱桃果酒酿酒酵母的筛选及香气成分分析[J]. 食品与发酵工业,2020,46(3):124-130.
[33]	Zeller A,Rychlik M. Impact of estragole and other odorants on the flavour of anise and tarragon[J]. Flavour and Fragrance Journal,2007,22(2):105-113.
[34]	Fontana A R,Bottini,Rubén. QuEChERS method for the determination of 3Alkyl2Methoxypyrazines in wines by gas chromatography-mass spectrometry[J]. Food Analytical Methods,2016,9(12):3352-3359.
[35]	段丽丽,戢得蓉,周凌洁,等. 不同酒花葡萄酒香气主成分分析及聚类分析[J]. 食品与机械,2019,35(9):9-14 ,25.
[36]	余欢,管敬喜,杨莹,等. 7株野生葡萄酒酵母对‘桂葡3号’干白葡萄酒香气成分的影响[J]. 食品科学,2019,40(4):261-268.
[37]	杨婷,祝霞,赵宾宾,等. 不同酿酒酵母对甜瓜酒香气品质的影响分析[J]. 食品科学,2015,36(14):145-150.

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	向芳. 食品减盐策略研究进展. 食品与发酵工业. 2024(06): 350-358 .
2.	赵亚丽，张香美，卢涵，杨贝，文港. 传统腌腊肉制品质量安全管理研究. 食品与机械. 2023(01): 55-60+156 .
3.	刘东，夏金龙. 低钠酱鹿肉的配方优化及贮藏期特性研究. 中国调味品. 2023(03): 67-74 .
4.	李智，牛超杰，邹爱军，常超. 肉制品加工减盐技术及其应用. 武汉轻工大学学报. 2023(04): 31-38 .
5.	张彦慧，郑红霞，刘楠，高彦祥，毛立科. 胶体结构设计在减盐食品中的应用. 食品科学. 2022(01): 213-222 .
6.	吕广英，孔君，郑润愽. 一种低钠休闲香肠的加工技术研究. 肉类工业. 2022(05): 16-19 .
7.	芮李彤，李海静，张婷婷，郭琦，李子豪，夏秀芳. 食盐对肉制品品质形成的作用及减盐技术研究进展. 肉类研究. 2022(07): 61-67 .
8.	孙悦，李震，王鹏，徐幸莲. 响应面优化减盐鸡肉松热加工工艺及品质测定. 食品工业科技. 2022(20): 263-273 . 本站查看
9.	周平萍. 咸味剂咸度分析研究方法进展. 现代食品. 2022(17): 23-26+37 .

Other cited types(5)

Get Citation

PDF

XML

Article Metrics

Article views (428) PDF downloads (48) Cited by(14)

Science and Technology of Food Industry

Effect of Different Yeasts on the Quality of Navel Orange Wine

Abstract

References

Cited by

Periodical cited type(9)

Other cited types(5)

Catalog

Article Metrics

Export File

Citation

Format

Content