基于常规理化分析和电子传感技术的低度海红果酒发酵过程中品质动态变化研究
Dynamic study on quality of low-alcohol haihong fruit wine during fermentation based on conventional physicochemical analysis and electronic sensor technology
-
摘要: 为了探索本土酿酒酵母(Saccharomyces cerevisiae)菌株在海红果酒发酵中的实际应用,采用实验室分离筛选的酿酒酵母CDJQ6-3菌株发酵制备了低度海红果酒(酒精度为5% vol),并通过常规理化分析和电子传感技术研究低度海红果酒发酵过程中品质的动态变化。结果表明:随着发酵的进行,低度海红果酒的可溶性固形物、总糖和还原糖含量及pH值均呈下降趋势,而酒精度和总酸含量均呈上升趋势。在色泽方面,低度海红果酒整体呈现明亮的红黄色调;在风味物质组成上,氮氧化物、硫化物、萜类物质、甲烷、乙醇、烷烃、有机硫化物等风味物质逐渐累积,芳香类物质含量逐渐降低,同时酸味和涩味逐渐增强。相较于发酵后期(6~14 d),发酵前期(1~6 d)的低度海红果酒具有更好的品质特性,表现为较高的红绿度(a*)和芳香类物质含量,同时咸味、涩味的回味和鲜味的回味更突出(P<0.05),而氮氧化物、氢气、甲烷、(有机)硫化物、萜类物质、乙醇和烷烃含量较低,酸味(绝对值)、苦味和涩味更弱(P< 0.05)。因此,采用酿酒酵母CDJQ6-3发酵制备的低度海红果酒在发酵前期表现出更优异的品质特性。Abstract: In order to explore the practical application of native Saccharomyces cerevisiae in the fermentation of Haihong fruit wine. This study used laboratory isolation and selection of the S. cerevisiae CDJQ6-3 to prepare fermented low-alcohol Haihong fruit wine. The dynamic quality changes of low-alcohol (with an alcohol content of 5%vol) Haihong fruit wine during fermentation were studied based on conventional physicochemistry and electronic sensing technology. The results analysis showed that the contents of soluble solid, total sugar and reducing sugar and pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation, while the alcohol content and total acid content showed an increasing trend. In terms of color, low-alcohol Haihong fruit wine as a whole presents a bright red-yellow tone. In terms of the composition of flavor substances, the contents of volatile substances such as nitrogen oxides, sulfides, terpenoids, methane, ethanol, alkanes and organic sulfides gradually accumulated during fermentation, while the contents of aromatic substances gradually decreased. In terms of taste characteristics, the sourness and astringency of low-alcohol Haihong fruit wine increased gradually during fermentation. Compared to the later stages of fermentation (6 ~ 14), the low-alcohol Haihong fruit wine in the early stage of fermentation (1 ~ 6 d) has better quality characteristics, manifested as a higher red-greenness(a*) and aromatic substance content. At the same time, saltiness, astringency and umami aftertaste were significantly higher (P<0. 05), while the contents of nitrogen oxides, hydrogen, methane, (organic) sulfides, terpenoids, ethanol and alkanes, as well as the acidity (absolute value), bitterness and astringency were significantly lower (P < 0. 05). It can be concluded that the quality of low-alcohol Haihong fruit wine prepared by S. cerevisiae CDJQ6-3 fermentation showed more excellent quality characteristics in the early stage of fermentation.
-
-
[1]
郭晨晨,王鑫涛,劳凤仙,等.不同酿酒酵母对槜李果酒发酵及挥发性香气成分的影响[J].中国酿造, 2023,42(10):114-121.
-
[2]
LI M X, DENG M F, CHEN Y R, et al. Exploring the stress mechanism of tannic acid on Saccharomyces cerevisiae based on transcriptomics[J]. Food Bioscience, 2023, 56:103365.
-
[3]
LIU L, GONG T, HU C Y, et al. ZNF1 up-regulation improves aroma profile by activating carbohydrate metabolism-associated pathways in Saccharomyces cerevisiae WFC-SC-071[J]. Food Bioscience,2023,56:103337.
-
[4]
WU D H,WU Y,GU Z X,et al. Multi-step screening of suitable Saccharomyces cerevisiae strain for lemon wine brewing[J]. Food Bioscience,2023,56:103092.
-
[5]
马丽娜,袁源,林丽静,等.不同酿酒酵母在菠萝果酒中的发酵特性[J].食品工业科技,2018,39(3):12-16
,21. -
[6]
刘学伟,刘崇怀,樊秀彩,等.基于电子鼻的酿酒葡萄果实香气鉴定评价[J].中外葡萄与葡萄酒,2025,1:45-53.
-
[7]
王文航,崔梦君,蔡文超,等.基于电子鼻和电子舌技术的红枣酒发酵过程中品质变化分析[J].中国酿造, 2024,43(11):125-130.
-
[8]
佟晨,何浩芳,李佳瑶,等.海红果发酵乳饮料稳定效果的研究[J].安徽农学通报,2019,25(13):39-41
,75. -
[9]
陈花,王建军,王建武,等.拮抗酵母结合水溶性壳聚糖对海红果采后贮藏品质的影响[J].食品与发酵工业,2020,46(23):147-155.
-
[10]
YANG H,SU W,WANG L H,et al. Molecular structures of nonvolatile components in the Haihong fruit wine and their free radical scavenging effect[J]. Food Chemistry, 2021,353:129298.
-
[11]
忻胜兵,陈忠军.海红果酒加工工艺研究进展[J].食品研究与开发,2016,37(24):216-220.
-
[12]
花俊丽.海红果化学成分及多糖功能性研究[D].西安:陕西科技大学,2019.
-
[13]
郑娇,俞月丽,彭强,等.不同酵母菌种对发酵海红果酒品质的影响研究[J].现代食品科技,2017,33(1):228-236.
-
[14]
金晓帆,商玉荟,朱萍,等.无机氮源对无核荔枝酒(非))挥发性成分的影响[J].轻工学报, 2018, 33(5):20-29.
-
[15]
党翠红.低度海红果酒酿造工艺研究[D].西安:陕西科技大学,2015.
-
[16]
国家质量监督检验检疫总局,中国国家标准化管理委员会.葡萄酒、果酒通用分析方法:GB/T 15038-2006[S].北京:中国标准出版社,2008.
-
[17]
国家卫生和计划生育委员会.食品安全国家标准食品pH值的测定:GB 5009. 237-2016[S].北京:中国标准出版社,2017.
-
[18]
国家卫生健康委员会,国家市场监督管理总局.食品安全国家标准食品中总酸的测定:GB 12456-2021[S].北京:中国标准出版社,2021.
-
[19]
HAPUARACHCHI W,MUNASINGHE D,SANDUPAMA P, et al. Determinant factors for berry derived anthocyanin persistency in stirred yoghurts[J]. Food Chemistry Advances,2024,4:100541.
-
[20]
TANG F X,CAI W C,SHAN C H,et al. Dynamic changes in quality of jujube wine during fermentation[J]. Journal of Food Processing and Preservation,2020,44(9):e14704.
-
[21]
YU Y X,LI L X,XUE R W,et al. Impact of different oak chips'aging on the volatile compounds and sensory characteristics of Vitis amurensis wines[J]. Foods,2022,11(8):1126.
-
[22]
康明丽,潘思轶,范刚,等.柑橘果酒酿造过程中挥发性风味化合物的变化[J].食品科学,2015,36(18):155-161.
-
[23]
GAO J,LIU J,PANG X L. Characterization of the color, physicochemical properties,organic acids,and aroma profiles of kiwifruit wines by different fermentation patterns and fining stages[J]. LWT-Food Science and Technology, 2024,199:116097.
-
[24]
王玮.海红果醋加工技术的研究[D].呼和浩特:内蒙古农业大学,2011.
-
[25]
郭眯雪,程晓雯,于有伟,等.不同发酵剂对红枣果酒发酵品质的影响[J].中国酿造,2019,38(9):58-64.
-
[26]
-
[27]
WANG X L, LIU X T, LONG J Q, et al. Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine[J]. Food Bioscience,2024,59:103878.
-
[28]
陈秋竹,谢菡怡,何娇娇,等.基于有机酸和多酚组成的贵州五种特色水果酿酒特性评价[J].食品科学, 2024,45(10):158-166.
-
[29]
蒋文鸿,张纯,刘素稳,等.酚酸及有机酸辅色对山楂酒贮藏期品质的影响[J].食品工业科技, 2024, 45(5):292-300.
-
[30]
刘宗昭,卢丕超,王晓军,等.葡萄酒产生苦味的影响因素[J].酿酒科技,2020(12):54-59,70.
-
[31]
WEI Y,ZOU W,SHEN C H,et al. Basic flavor types and component characteristics of Chinese traditional liquors:A review[J]. Journal of Food Science,2020,85(12):4096-4107.
-
[32]
YANG H,SU W,HUA J L,et al. Investigation of non-volatile substances in the Haihong fruit wine and their lipidlowering effect[J]. Food Bioscience,2021,39:100836.
-
[33]
王猛,王敏,李环宇,等.海红果酚类物质种类及其抗氧化能力的研究[J].现代食品科技,2013,29(11):2633-2637
,2787.
-
[1]
-
点击查看大图
计量
- PDF下载量: 0
- 文章访问数: 223
- 引证文献数: 0
下载:
