黑糯米甜酒酿发酵过程中风味、滋味及品质的变化  

Changes of flavor,taste and quality of black glutinous rice sweet wine during fermentation process

作　　者：熊佳颖 向千慧 严心昱 吴进菊[1] XIONG Jiaying;XIANG Qianhui;YAN Xinyu;WU Jinju(College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,China)

机构地区：[1]湖北文理学院食品科学技术学院,湖北襄阳441053

出　　处：《中国酿造》2023年第11期122-127,共6页China Brewing

基　　金：湖北省中央引导地方科技发展专项项目(2020ZYYD023)。

摘　　要：以黑糯米为原料制备甜酒酿,采用电子鼻、电子舌及常规检测方法,研究黑糯米甜酒酿发酵过程中的风味、滋味及品质变化,并对结果进行主成分分析(PCA)。结果表明,随着甜酒酿发酵时间的增加,甜酒酿的总酸、总糖、酒精度、色度等品质指标发生了显著的变化。糖度从发酵3 d的34.10%下降到发酵11 d的20.60%,酒精度发酵5 d时最高,达到了6.24%vol,随后逐渐降低,发酵11 d时酒精度降至4.28%vol。总酸含量随发酵时间的延长逐渐升高,发酵11 d时达到最大,为8.50 g/L。PCA结果可知,发酵9 d和11 d、发酵5 d和7 d的样品呈现明显的聚类趋势,它们与发酵3 d的样品距离较远。基于风味及滋味指标可以有效区分不同发酵时间的甜酒酿样品。Using black glutinous rice as raw material to prepare sweet rice wine,the flavor,taste and quality changes of black glutinous rice sweet wine during fermentation were studied by electronic nose,electronic tongue and conventional detection methods,and the results were analyzed by principal component analysis(PCA).The results showed that with the increase of fermentation time,the total acid,total sugar,alcohol content and color of the wine changed significantly.The sugar content decreased from 34.10%on 3 d to 20.60%on 11 d,and the alcohol content peaked at 6.24%vol on 5 d,and then gradually decreased to 4.28%vol on 11 d.The total acid content increased gradually with the extension of fermentation time,and reached the maximum of 8.50 g/L on 11 d.The results of PCA showed that the samples fermented at 9 d and 11 d,5 d and 7 d showed an obvious clustering trend,and they were far away from the samples fermented at 3 d.The samples with different fermentation time could be effectively distinguished based on flavor and taste indexes.

关 键 词：黑糯米 甜酒酿 风味 滋味 品质 电子鼻 电子舌 

分 类 号：TS205.5[轻工技术与工程—食品科学]