苹果中果胶及果胶酶活性和发酵方式对苹果酒中甲醇含量的影响  

Influence of pectins and pectinase activities in apple and fermentation modes on the methanol content in cider

作　　者：丁燕 汤晓宏 林雪青 李志宇 钟轲 郝倩 王晓军 孙玉霞 DING Yan;TANG Xiaohong;LIN Xueqing;LI Zhiyu;ZHONG Ke;HAO Qian;WANG Xiaojun;SUN Yuxia(Shandong Academy of Grape,Shandong Engineering Technology Research Centre of Viticulture and Intensive Processing,Jinan 250100,China;Bloomage Biotechnology Corporation Limited,Tianjin 300457,China;College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Yantai Giardino Wine Co.Ltd.,Yantai 265608,China)

机构地区：[1]山东省葡萄研究院,山东省葡萄栽培与精深加工工程技术研究中心,山东济南250100 [2]华熙生物科技(天津)有限公司,天津300457 [3]山东农业大学食品科学与工程学院,山东泰安271018 [4]烟台嘉桐酒业有限公司,山东烟台265608

出　　处：《食品与发酵工业》2024年第19期142-147,共6页Food and Fermentation Industries

基　　金：山东省科技成果转移转化补助(鲁渝科技协作)项目;山东省现代农业产业技术体系项目(SDAIT-06-14);山东省农业科学院农业科技创新工程项目(CXGC2023D03);山东省农业科学院农业科技创新工程项目(CXGC2023A41);山东省葡萄院科研引导基金(SDAG2021B07);山东省葡萄院科研引导基金(SDAG2021B05)。

摘　　要：以红富士、青香蕉、小国光、粉红佳人、澳洲青苹、红将军6个苹果品种为原料采用自然发酵法和酵母接种发酵法酿造苹果酒。从苹果汁及苹果酒的理化指标、果胶类物质、果胶酶活性等方面考察苹果品种对苹果酒中甲醇生成量的影响以及果胶和果胶酶活性与苹果酒中甲醇含量之间的相关性。结果表明,在供试的6个品种苹果中,青香蕉、红将军、澳洲青苹中的总果胶含量最高,均超过6μmol/g;红将军、青香蕉和小国光中天然存在的果胶酶活性相对较高,均超过80 U/g,而且红将军苹果中的果胶酯酶活性最高,为1.78 U/g,其次是青香蕉为1.50 U/g。对于接种发酵处理,红富士苹果酒中甲醇最低,为0.17 g/L,青香蕉苹果酒中最高为0.29 g/L;对于自然发酵处理,小国光苹果酒中甲醇含量最高,为0.61 g/L,最低为粉红佳人和澳洲青苹果,分别为0.42 g/L和0.41 g/L。自然发酵苹果酒的甲醇含量显著高于接种发酵处理,可能与自然发酵过程中微生物源果胶酯酶活性始终显著高于接种发酵处理有关。该研究为适宜酿酒苹果品种的选择以及苹果酒产品的安全生产提供数据参考。Ciders were brewed through natural fermentation or yeast inoculated fermentation with six grape varieties,‘Red Fuji’,‘Qing Xiangjiao’,‘Xiao Guoguang’,‘Pink Lady’,‘Granny Smith’,‘Hong Jiangjun’as raw materials.The effects of apple varieties on methanol production in cider and the correlation between pectin,pectinase activity and methanol content in cider were investigated in terms of physicochemical indexes,pectins and pectinase activities in apple juice and cider.The results showed that among the six apple varieties tested,the highest total pectin content was found in‘Qing Xiangjiao’,‘Hong Jiangjun’and‘Granny Smith’,all of which exceeded 6μmol/g.The naturally occurring pectinase activities in‘Hong Jiangjun’,‘Qing Xiangjiao’and‘Xiao Guoguang’were relatively high,all of which exceeded 80 U/g,and the pectinesterase activity in‘Hong Jiangjun’was the highest at 1.78 U/g,followed by‘Qing Xiangjiao’at 1.50 U/g.For inoculated fermentation treatments,the methanol content was lowest in‘Red Fuji’cider at 0.17 g/L and highest in‘Qing Xiangjiao’cider at 0.29 g/L.For the natural fermentation treatments,the methanol content was highest in‘Xiao Guoguang’cider at 0.61 g/L,and lowest in‘Pink Lady’and‘Granny Smith’at 0.42 g/L and 0.41 g/L,respectively.The methanol content in naturally fermented cider was significantly higher than that in inoculated fermentation treatment,which may be related to the fact that the microbial-derived pectinesterase activity was always significantly higher in the natural fermentation than in the inoculated fermentation treatment.This study provides data reference for the selection of apple varieties suitable for cider brewing and the safe production of cider products.

关 键 词：苹果 果胶 果胶酶 甲醇 自然发酵 接种发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]