不同酵母对圣女果果酒品质及挥发性风味物质的影响  

Effect of different yeasts on the quality and volatile flavor substances of cherry tomato wines

作　　者：朱静[1] 陈顺心 张一鸣 陈亚蓝 ZHU Jing;CHEN Shunxin;ZHANG Yiming;CHEN Yalan(College of Food Scienee and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《中国酿造》2024年第9期177-184,共8页China Brewing

基　　金：河南省重点研发专项(231111312800);河南省高校研究性教学改革与实践研究项目(2022SYJXLX119);河南省高等学校重点科研项目计划(24B550017,24B180016);河南省2024年科技发展计划(242102110090);信阳农林学院科技创新团队(XNKJTD-001);信阳农林学院青年基金项目(2019LG009)。

摘　　要：该研究以圣女果为原料,以菌株L2323、BO213、F15、RV002和果酒专用酵母为发酵菌种制备圣女果果酒,测定其发酵过程中糖度、总酸、酒精度,进行感官评价,并采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)技术分析挥发性风味物质,确定圣女果果酒的最佳发酵菌株。结果表明,酵母L2323发酵的圣女果果酒在发酵过程中发酵速度最快,产酒精能力较强,发酵结束时,其糖度为2.4°Bx,总酸为16.5g/L,酒精度为16%vol;感官评分最高(86分),酒体色泽通透,具有圣女果独有香气,口味爽口,典型性突出。挥发性风味物质种类最丰富(77种),相对含量最高(90.22%),其中,酯类物质种类最多(28种),主要为辛酸乙酯、乳酸乙酯等,赋予果酒水果香气。The cherry tomato wines were prepared with cherry tomato as raw materials,strains L2323,BO213,F15,RV002 and special yeast for fruit wine as fermentation strains.The sugar content,total acid and alcohol content were determined during fermentation process,the sensory evaluation was carried out,the volatile flavor compounds were analyzed by headspace-solid phase microextraction(HS-SPME)combined with gas chromatographymass spectrometry(GC-MS),and the optimal fermentation strain of cherry tomato wines were determined.The results showed that the cherry tomato wine fermented with yeast strain L2323 had the fastest fermentation speed and stronger alcohol production capacity in the fermentation process.At the end of fermentation,the sugar content,total acid,and alcohol content were 2.4°Bx,16.5 g/L,and 16%vol,respectively.The sensory score was the highest(86 points),the wine had a transparent color,with unique cherry tomato aroma,refreshing taste and outstanding typicality.The types of volatile flavor substances were the most abundant(77 kinds)and the relative content was the highest(90.22%),among them,the types of ester substances were the most(28 kinds),mainly ethyl caprylate,ethyl lactate,etc.,which gave fruit wine fruit aroma.

关 键 词：圣女果果酒 酵母 发酵 品质分析 挥发性风味物质 

分 类 号：TS262[轻工技术与工程—发酵工程]