不同酵母多糖添加条件下早酥梨-美乐低醇复合果酒品质研究  

Quality of Low-alcohol Zaosu Pear Merlot Wine under Different Yeast Polysaccharide Addition Conditions

作　　者：袁倩 李嘉欣 柳秉红 杨学山[1,2] 祝霞 YUAN Qian;LI Jiaxin;LIU Binghong;YANG Xueshan;ZHU Xia(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,兰州730070

出　　处：《农业机械学报》2024年第5期419-430,共12页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金地区基金项目(32060581、32260637);甘肃省自然科学基金项目(20JR10RA527);甘肃省葡萄酒产业发展基金项目(20180820-08、20180820-07、GCJ-2019-125-1)。

摘　　要：为提高早酥梨-美乐低醇复合果酒的品质,以体积比50∶50复配的早酥梨和美乐葡萄汁为试材,在酒精发酵前分别添加0.25 g/L的酵母细胞壁、水溶性β-葡聚糖和甘露糖蛋白,接种酿酒酵母和非酿酒酵母进行混菌发酵,采用顶空固相微萃取结合气相色谱质谱联用技术(HS-SPME-GC-MS)测定发酵酒样的挥发性香气化合物,结合模糊数学感官评价法分析探讨其对酒体品质的影响。结果表明,3种酵母多糖均对早酥梨-美乐低醇复合果酒酒精发酵动力学和理化指标有一定影响,尤其是添加酵母甘露糖蛋白的复合果酒与空白对照组酒样的CIELab颜色参数差异显著。此外,添加酵母甘露糖蛋白可以提高酒样中萜烯类、酯类、高级醇类物质,尤其是2-甲基丁酸乙酯、丁酸乙酯、乙酸苯乙酯、癸酸乙酯、香茅醇和香叶醇等化合物含量,呈现较为突出的花香、果香属性;模糊数学综合感官评价达到7.400分。综上,外源添加酵母甘露糖蛋白能够有效稳定早酥梨-美乐低醇果酒颜色,改善香气品质。In order to improve the quality of low-alcohol Zaosu pear Merlot wine,Zaosu pear and Merlot grape juice were blended in a volume ratio of 50:50 as test materials.Yeast cell wall,water-soluble β-glucan and mannoprotein were added to the blended juice at a dose of 0.25 g/L respectively before alcohol fermentation,and Saccharomyces cerevisiae as well as non-Saccharomyces yeast were inoculated for mixed fermentation.The volatile aroma compounds in fermented fruit wine were determined by HS SPME GC MS,and their effects on the aroma quality of wine were analyzed by using fuzzy mathematics sensory evaluation method.The results showed that all three kinds of yeast polysaccharides had positive effect on the alcohol fermentation kinetics and physicochemical index of low-alcohol Zaosu pear Merlot wine,especially the significant difference in the color parameter CIELab between the fruit wine added with yeast mannoprotein and the control.In addition,the addition of yeast mannoprotein could increase the content of terpenes,esters and higher alcohols in fruit wine,especially ethyl 2-methylbutyrate,ethyl butyrate,phenethyl acetate,ethyl decanoate,citronellol and geraniol with floral and fruity flavor.Based on fuzzy mathematics evaluation,the sensory score of fruit wine added with yeast mannoprotein reached 7.400 points.In summary,exogenous addition of yeast mannoprotein could effectively stabilize the color of low-alcohol Zaosu pear Merlot wine and improve its aroma quality.

关 键 词：酵母多糖 早酥梨-美乐葡萄汁 复合果酒 挥发性香气化合物 模糊数学感官评价 

分 类 号：TS262.7[轻工技术与工程—发酵工程]