不同酵母对脐橙果酒品质的影响

胡小琴; 刘伟; 许弯; 胡梓妍; 戴润平; 张菊华

doi:10.13386/j.issn1002-0306.2020060075

不同酵母对脐橙果酒品质的影响

胡小琴^1,2,
刘伟^2,,
许弯¹,
胡梓妍¹,
戴润平³,
张菊华^1,2,

1. 湖南大学研究生院隆平分院, 湖南长沙 410125;
2. 湖南省农业科学院农产品加工研究所, 湖南长沙 410125;
3. 新宁县润杰农业开发有限公司, 湖南新宁 422700

基金项目:

湖南省重点研发计划（2019NK2041）；国家重点研发计划（2017YFD0400701）；果蔬贮藏加工与质量安全湖南省重点实验室（2018TP1030）。

详细信息

作者简介:
胡小琴(1994-),女,硕士研究生,研究方向:果蔬发酵加工,E-mail:2929340680@qq.com。

通讯作者:
刘伟(1983-),男,博士,副研究员,研究方向:果蔬发酵加工,E-mail:175244822@qq.com

张菊华(1971-),女,硕士,研究员,研究方向:果蔬发酵加工,E-mail:498282528@qq.com。

中图分类号: TS261.1
计量
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出版历程
- 收稿日期: 2020-06-07
- 网络出版日期: 2021-03-02
- 刊出日期: 2021-02-28

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

摘要

摘要: 为了筛选适宜脐橙果酒加工的优良酵母，本文以崀丰脐橙为原料，选取BV818、DV10、RV002、RV171、K1和L2323共6种酵母进行发酵，通过超高效液相色谱和顶空固相微萃取-气相色谱质谱联用仪分析理化指标和挥发性香气物质，采用气味活度值及主成分分析法进行分析及综合评价。结果表明：RV002的发酵速率最快，K1、L2323、DV10和RV002发酵后脐橙酒总黄酮含量高于CK，RV171、RV002、DV10与K1中柠檬苦素类物质"后苦味"降低较明显。6个酒样共检测出86种香气成分，每种酒样香气成分数为24~39种，醇类物质含量最高，分别占香气总量的49.44%~78.58%，酯类物质OAV>1的种类最多，对酒的香气贡献最大。异戊醇、辛酸乙酯、乙酸苯乙酯、癸酸乙酯等是脐橙果酒的主体香气物质，使果酒花香、果香特征突出。通过主成分分析提取5个主成分，累计方差贡献率为93.99%，能较好体现脐橙果酒的综合品质，排名从高到低依次为DV10、RV171、RV002、L2323、BV818、K1，结合感官评价，DV10为适宜脐橙果酒酿造的酵母。
- 脐橙果酒 /
- 酵母 /
- 挥发性香气成分 /
- 气味活度值 /
- 主成分分析
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

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