不同商业酿酒酵母发酵的枸杞酒品质分析  

Quality analysis of Lycium barbarum wine fermented by different commercial Saccharomyces cerevisiae

作　　者：苏生元 张晓燕 孟芳 马艳 杨佳钰 丁琂 赵智慧 董建方 田晓菊 SU Shengyuan;ZHANG Xiaoyan;MENG Fang;MA Yan;YANG Jiayu;DING Yan;ZHAO Zhihui;DONG Jianfang;TIAN Xiaoju(College of Food Science And Engineering,Ningxia University,Yinchuan 750021,China;Ningxia key Laboratory of Food Microorganism Application Technology and Safety Control,Ningxia University,Yinchuan 750021,China;Ningxia Hong Wolfberry Industry Co.,Ltd.,Zhongwei 755000,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021 [2]宁夏大学宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川750021 [3]宁夏红枸杞产业有限公司,宁夏中卫755000

出　　处：《中国酿造》2024年第12期196-204,共9页China Brewing

基　　金：2023年宁夏大学枸杞产业学院大学生创新创业训练计划项目;中宁县2024年度县级科技计划项目(2024XJYF17)。

摘　　要：为筛选适合枸杞酒生产的商业酵母菌,该研究采用10种商业酿酒酵母(BA、DE、LA-RA、LA-MA、LEC、SY、XR、FTH、STR、TXL)发酵枸杞酒,考察不同酵母对枸杞酒品质的影响。通过测定枸杞酒的基本理化指标,结合模糊数学综合评价法进行感官评价,采用电子舌、电子鼻和顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析不同枸杞酒的滋味、气味及挥发性风味成分,筛选出适合酿造枸杞酒的商业酿酒酵母。结果表明,酵母STR酿造的枸杞酒a^(*)值最大、颜色偏红、透光率最好(88.26%),且模糊数学感官评分最高(88.7分);基于电子舌和电子鼻检测响应值结果主成分分析(PCA)可以对不同商业酵母酿造的枸杞酒进行有效区分;HS-SPME-GC-MS分析结果显示,酵母STR发酵的枸杞酒共检出挥发性风味物质50种,总含量为87 107.249μg/L,且基于气味活度值(OAV)的关键挥发性风味物质(OAV>1)有6种。因此,商业酿酒酵母STR最适合酿造枸杞酒。In order to screen commercial yeasts suitable for Lycium barbarum wine production,L.barbarum wine was fermented using 10 commercial Saccharomyces cerevisiae(BA,DE,LA-RA,LA-MA,LEC,SY,XR,FTH,STR,and TXL),and the effect of different yeasts on the quality of L.barbarum wine was investigated.The basic physiochemical indexes of L.barbarum wine were determined,the sensory evaluation was carried out by fuzzy mathematics comprehensive evaluation method,and the taste,smell and volatile flavor components of different L.barbarum wine were analyzed by electronic tongue,electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and a commercial S.cerevisiae suitable for brewing L.barbarum wine was selected.The results showed that L.barbarum wine brewed by the yeast STR had the largest a^(*)value,red color,the optimal light transmittance(88.26%),and the highest fuzzy mathematical sensory score(88.7).Principal component analysis(PCA)based on electronic tongue and electronic nose detection response values results could effectively distinguish L.barbarum wine brewed by different commercial yeasts.The results of HS-SPME-GC-MS analysis showed that a total of 50 volatile flavor substances in L.barbarum wine fermented by the yeast STR were detected,with a total contents of 87107.249μg/L,and there were 6 key volatile flavor substances(OAV>1)based on the odor activity value(OAV).Therefore,the commercial S.cerevisiae STR was the most suitable for brewing L.barbarum wine.

关 键 词：枸杞酒 酿酒酵母 品质分析 挥发性风味物质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]