贮存条件对蓝莓酒酚类物质、风味成分和感官指标的影响  

Effects of storage conditions on phenolic substances,flavor components,and sensory indexes of blueberry wine

作　　者：陈绍依 曾稳稳 赵漫漫 罗配琴 周鸿翔 CHEN Shaoyi;ZENG Wenwen;ZHAO Manman;LUO Peiqin;ZHOU Hongxiang(School of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;Kweichow Moutai(Group)Ecological Agriculture Industry Development Co.Ltd.,Danzhai 557500,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州茅台(集团)生态农业产业发展有限公司,贵州丹寨557500

出　　处：《食品与发酵工业》2024年第8期154-160,共7页Food and Fermentation Industries

基　　金：贵州省科技计划项目(黔科合支撑[2022]重点006号)。

摘　　要：为探究蓝莓酒贮存过程中的品质变化,以蓝莓成品酒为研究对象,检测蓝莓酒贮存过程中的酚类物质、色度色调、抗氧化活性、风味成分以及感官指标。结果表明,蓝莓酒在不同温度、光照和装液量贮存条件下,其总酚、总黄酮、总花色苷含量、色度及DPPH自由基清除率均呈下降趋势,而色调呈上升趋势,其中,低温(16℃)避光满瓶处理更利于蓝莓酒的贮存。采用GC-MS检测蓝莓酒的风味成分,共检测出36种风味物质,包括17种酯类、7种醇类、5种烯类、3种酸类以及4种其他类,其中,辛酸乙酯、山梨酸乙酯、癸酸乙酯、异戊醇、苯乙醇是物质含量较高的挥发性化合物。感官评价表明,低温处理组比其他处理组具有更好的香气持久性和香气浓郁度,与风味成分检测结果相符。To explore the quality changes of blueberry wine during storage,phenolic substances,chroma and hue,antioxidant activity,flavor components,and sensory indexes of the finished blueberry wine during storage were detected.Results showed that the scavenging rates of total phenols,total flavonoids,total anthocyanins,chroma and DPPH free radicals of blueberry wine showed a downward trend under different storage conditions of temperature,light and liquid loading,while the tint showed an upward trend.Among them,low temperature(16℃)to avoid light and full bottle treatment is more conducive to the storage of blueberry wine.A total of 36 kinds of flavor compounds were detected by GC-MS,including 17 kinds of esters,7 kinds of alcohols,5 kinds of alkenes,3 kinds of acids,and 4 kinds of other compounds.Among them,ethyl caprylate,ethyl sorbate,ethyl caprylate,isoamyl alcohol,and phenyl ethanol were volatile compounds with high content.Sensory evaluation showed that the low temperature treatment group had better aroma persistence and aroma intensity than other treatment groups,which was consistent with the results of flavor components detection.

关 键 词：蓝莓酒 酚类物质 色度色调 抗氧化活性 风味成分 感官评价 

分 类 号：TS262.7[轻工技术与工程—发酵工程]