苹果酸—乳酸发酵对刺梨酒香气的影响  

Effect of malolactic fermentation on volatile compounds of Rosa roxburghii Tratt wine

作　　者：郭志君 杨磊 骆红霞 周模美 房玉林[2] GUO Zhi-jun;YANG Lei;LUO Hong-xia;ZHOU Mo-mei;FANG Yu-lin(Moutai Institute,Renhuai,Guizhou 564500,China;College of Enology,Northwest A&F University,Xianyang,Shaanxi 712100,China)

机构地区：[1]茅台学院,贵州仁怀564500 [2]西北农林科技大学,陕西咸阳712100

出　　处：《食品与机械》2022年第3期197-204,233,共9页Food and Machinery

基　　金：遵义市科技局—茅台学院联合项目(编号:遵市科合HZ字[2021]311号);贵州省教育厅自然科学研究项目(编号:黔科合支撑[2021]一般115)。

摘　　要：目的:降酸并改善刺梨酒风味。方法:采用离子色谱法和顶空固相微萃取—气相色谱质谱法(HS-SPME/GC-MS)分析刺梨酒苹果酸—乳酸发酵前后有机酸含量和挥发性成分的变化,并进行感官评定。结果:苹果酸—乳酸发酵使刺梨酒中苹果酸含量降低85.83%、乳酸含量升高87.75%;苹果酸—乳酸发酵后的刺梨酒中检测到114种挥发性物质,主要为酯类48种(12011.60μg/L)、醇类26种(1409.50μg/L)、酸类13种(2490.60μg/L)、烷烃类10种(749.70μg/L),分别比苹果酸—乳酸发酵前提高了10.81%,15.49%,58.23%,22.90%;气味活度值分析和感官评价表明苹果酸—乳酸发酵能提高刺梨酒的乳香和果香、降低植物气味和酸涩度,总体评分提高。结论:苹果酸—乳酸发酵可丰富刺梨酒香气、有效降低酸度、提升口感平衡度。Objective:The study aimed to analyze the influence of malolactic fermentation on the aroma and deacidification of Rosa roxburghii Tratt wine.Methods:The organic acid content and volatile compounds were qualitatively and quantitatively detected by ion chromatography,HS-SPME/GC-MS and sensory evaluation.Results:The results showed that the malic acid content decreased by 85.83%during malolactic fermentation,with the lactic acid content increasing by 87.75%,114 kinds of volatile compounds were detected during malolactic fermentation,including 48 kinds of esters(12011.60μg/L),26 alcohols(1409.50μg/L),13 acids(2490.60μg/L)and 10 alkane(749.70μg/L),which were increased by 10.81%,15.49%,58.23%and 22.90%respectively,compared to those before malolactic fermentation.The sensory analysis results indicated the malolactic fermentation could increase caramel and floral flavor,decrease plant odor and the acidity,and improve the overall scorement of R.roxburghii Tratt wine.Conclusion:Malolactic fermentation can enrich the aroma of R.roxburghii Tratt wine,reduce acidity and improve the balance of taste.

关 键 词：刺梨酒 苹果酸—乳酸发酵 降酸 挥发性成分 有机酸 

分 类 号：TS262.7[轻工技术与工程—发酵工程]