五种澄清剂对草莓酒澄清效果、理化指标及挥发性风味物质的影响  

Effects of five clarifying agents on clarifying effect,physicochemical indexes and volatile flavor substances of strawberry wine

作　　者：周颖 张军 陈瑞 郝凤娇 于杰 李昀哲 ZHOU Ying;ZHANG Jun;CHEN Rui;HAO Fengjiao;YU Jie;LI Yunzhe(College of Food Science and Bioengineering,Tianjin Agriculture University,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392

出　　处：《食品与发酵工业》2024年第18期247-255,I0003,I0004,共11页Food and Fermentation Industries

基　　金：中央引导地方科技发展专项(21ZYCGSN00410);天津市特支计划青年拔尖人才项目(TJTZJHQNBJRC-1-19);天津市技术创新引导专项(21YDTPJC00910)。

摘　　要：以实验室自酿草莓酒为试材,研究皂土、聚乙烯吡咯烷酮(polyvinylpyrrolidone,PVPP)、壳聚糖、蛋清粉及明胶5种不同澄清剂对酒样澄清效果、理化指标、挥发性成分及感官品质的影响。结果表明,澄清处理后草莓酒的透光率均显著提高(P<0.05),提高了8.37%~25.53%;各酒样的酒精体积分数、总酸含量、pH值等基础理化指标变化较小,但总酚(10.26%~27.75%)、总黄酮(6.43%~18.88%)及花色苷含量(9.51%~43.04%)均显著降低。采用顶空固相微萃取结合气相色谱-质谱(headspace solid-phase micro-extraction and gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术检测其挥发性成分,共检测出69种挥发性香气化合物,包括42种酯类、16种醇类、5种酸类、8种萜烯类和6种醛酮及其他类物质,经下胶澄清处理后酒样中挥发性物质的种类和含量(11.51%~35.57%)均有所下降,其中0.2 g/L壳聚糖处理组对挥发性香气物质的影响较小;感官评价表明,0.2 g/L壳聚糖能更好地降低酒中的苦、涩味,与原酒颜色接近,香气更加平衡协调,感官品质高。综合评定0.2 g/L壳聚糖为草莓酒的最佳澄清方案,研究结果可为草莓酒的澄清生产提供数据支撑和技术参考。The effects of five different clarifying agents including saponite,polyvinylpyrrolidone(PVPP),chitosan,egg white powder and gelatin on the clarifying effect,physicochemical index,volatile composition and sensory quality of strawberry wine were studied.The results showed that the light transmittal of strawberry wine after clarification was significantly increased(P<0.05)by 8.37%to 25.53%.The basic physicochemical parameters such as alcohol volume fraction,total acid and pH had little change,but the contents of total phenol(10.26%-27.75%),total flavone(6.43%-18.88%)and anthocyanin(9.51%-43.04%)were significantly decreased.Headspace solid-phase micro-extraction and gas chromatography-mass spectrometry,HS-SPME-GC-MS technology detected 69 volatile aroma compounds,including 42 esters,16 alcohols,5 acids,8 terpenes,6 aldehydes and other substances.The type and content(11.5%-35.57%)of volatile substances in the wine samples were decreased after gluing and clarifying treatment,and the effect of 0.2 g/L chitosan treatment group on volatile aroma substances was small.The sensory evaluation showed that 0.2 g/L chitosan could better reduce the bitterness and astringency in the wine,and the color was close to that of the original wine,the aroma was more balanced and coordinated,and the sensory quality was higher.A comprehensive evaluation of 0.2 g/L chitosan was the best clarifying solution for strawberry wine,which could provide data support and technical reference for clarifying production of strawberry wine.

关 键 词：草莓酒 澄清 活性物质 香气成分 感官品质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]