不同外加糖源对桑葚果酒品质及香气的影响  

Effects of different additional carbohydrate sources on the quality and aroma of mulberry wine

作　　者：曹雨桐 强文乐 付灏 马成龙 田浩阳 李恺安 张洪松 马腾臻 CAO Yutong;QIANG Wenle;FU Hao;MA Chenglong;TIAN Haoyang;LI Kaian;ZHANG Hongsong;MA Tengzhen(Research and Development Center of Wine Industry in Gansu Province,College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院甘肃省葡萄酒产业技术研发中心,甘肃兰州730070

出　　处：《中国酿造》2024年第8期162-169,共8页China Brewing

基　　金：甘肃农业大学省级大学生创新创业训练计划项目(S202310733041);甘肃省省级引导科技创新发展以奖代补项目(QZ20181221)。

摘　　要：为探究不同外加糖源对桑葚果酒品质及挥发性风味成分的影响,该试验以桑葚为原料,分别添加蔗糖、蜂蜜、苹果汁、葡萄汁和沙棘汁酿造桑葚果酒(分别编号为ZT、FM、PG、PT和SJ),分析不同外加糖源对桑葚果酒理化指标、颜色参数、香气及感官品质的影响,并基于挥发性香气成分进行正交偏最小二乘判别分析(OPLS-DA)。结果表明,PT酒样酒精度(8.02%vol)、总酚(546.25 mg/L)和总黄酮(85.31 mg/L)含量最高。所有酒样中共检出61种挥发性香气物质,其中PT酒样香气物质最多(54种)。基于气味活性值(OAV)>1筛选出15种关键香气物质;基于变量重要性投影(VIP)值>1的OPLS-DA,共筛选出13种差异香气物质;香气轮分析桑葚酒的香气轮廓主要表现为果香、植物味和花香,其中PT酒样的香气活性强度最高。外源糖源的添加对桑葚果酒感官品质有较明显的提升效果,其中PT酒样感官评分最高(77.43分),有较好的色泽、香气浓郁度和典型性,回味悠长。因此,葡萄汁可作为桑葚果酒酿造的良好外加糖源。In order to explore the effects of different additional carbohydrate sources on quality and volatile components of mulberry wine,using mulberry as raw material and adding sucrose,honey,apple juice,grape juice and seabuckthorn juice as additional carbohydrate sources,mulberry wine(numbered as ZT,FM,PG,PT,SJ,respectively)was brewed.The effects of different carbohydrates on physiochemical indexes,color parameters,aroma and sensory quality of mulberry wine were analyzed.Based on volatile aroma components,orthogonal partial least squares discriminant analysis(OPLS-DA)was performed.The results showed that the alcohol content(8.02%vol),total phenols(546.25 mg/L)and total flavonoids(85.31 mg/L)were the highest in wine PT.A total of 61 volatile compounds were detected in all the wine samples,and wine PT sample had the most aroma substances(54 kinds).Based on odor activity value(OAV)>1 and OPLS-DA analysis with variable importance projection(VIP)value>1,15 key aroma compounds and 13 differential volatile flavor compounds were screened.Aroma outline of mulberry wines was mainly characterized with fruity,plant and floral flavors by aroma wheel analysis,among which wine PT had the highest aroma activity.The addition of exogenous carbohydrate sources showed significant promotion effect on sensory quality of mulberry wine,wine PT sample had the highest sensory score(77.43),with good color,aroma intensity,typicality,and aftertaste.Therefore,grape juice could be used as a potential carbohydrate source for mulberry wine production.

关 键 词：桑葚酒 外加糖源 理化指标 挥发性风味成分 感官品质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]