发酵方式对苹果幼果果酒品质及香气成分的影响  

Effects of Fermentation Methods on the Quality and Aroma Composition of Young Apple Fruit Wines

作　　者：安琪 张霞[1] 郭玉琪 马艳弘 王翔[3] 王愈 AN Qi;ZHANG Xia;GUO Yuqi;MA Yanhong;WANG Xiang;WANG Yu(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,Shanxi;Institute of Agro-Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014;Jinzhong National Agricultural Hi-tech Industries Demonstration Zone,Jinzhong 030800,Shanxi)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]江苏省农业科学院农产品加工研究所,南京210014 [3]晋中国家农高区管理委员会,山西晋中030800

出　　处：《中国食品学报》2025年第1期335-347,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：吕梁市重点研发计划项目(2021NYGG-2-38);山西省农业重大技术协同推广计划项目(2022xttg03-05)。

摘　　要：以酵母菌和植物乳杆菌为菌种,采用同时接种发酵(HF)、顺序发酵1(SX-1)、顺序发酵2(SX-2)、单一菌种发酵(SY)和自然发酵(NF)5种方式发酵苹果幼果果酒,探究发酵过程中还原糖、酒精度、多酚、黄酮及抗氧化能力的变化,并进行感官评定。采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术,测定5组果酒的挥发性风味物质。结果:发酵过程中,5组果酒的还原糖含量先下降后趋于稳定;酒精度先上升后趋于稳定;多酚、黄酮和抗氧化能力先上升后下降。5组果酒共检测出76种香气成分,其中醇类18种,酯类30种,酸类5种,酮类6种,醛类2种。自然发酵风味物质最少,混菌发酵风味物质最多,其次是单一菌种发酵。自然发酵以醇类(58.53%)、酯类(18.61%)、酸类(12.64%)为主,接种发酵以醇类(63.21%~68.81%)和酯类(26.29%~28.56%)为主。与自然发酵相比,接种发酵含有更多的酯类、醇类,酒体醇厚,感官评分较高。结论:HF组在发酵过程中消耗还原糖的能力最强,多酚【(785.89±9.37)μg/mL】和黄酮【(317.96±8.75)μg/mL】含量最高,同时也表现出较强的抗氧化能力(85.06%~92.12%),并且HF组感官评分最高(90.05分),挥发性风味物质较丰富。Young apple fruit wines were fermented with Saccharomyces cerevisiae and Lactobacillus plantarum in five ways:simultaneous inoculation fermentation(HF),sequential fermentation 1(SX-1),sequential fermentation 2(SX-2),single strain fermentation(SY)and natural fermentation(NF),in order to study the changes in reducing sugars,alcohol content,polyphenols,flavonoids and antioxidant capacity during the fermentation process,as well as to carry out organoleptic evaluations.The volatile flavor substances of five groups of fruit wines were determined using headspace solid phase microextraction combined with gas chromatogra phy-mass spectrometr(HS-SPME-GC-MS)technology.The results showed that during the fermentation process,the reducing sugar content of the five groups of fruit wines decreased and then stabilised;the alcohol content increased and then stabilised;and the polyphenols,flavonoids and antioxidant capacity increased and then decreased.A total of 76 aroma components were detected in the five groups of fruit wines,including 18 alcohols,30 esters,5 acids,6 ketones and 2 aldehydes.Natural fermentation has the least amount of flavor substances,mixed-bacteria fermentation has the most,followed by single-strain fermentation.Natural fermentation is dominated by alcohols(58.53%),esters(18.61%)and acids(12.64%),and inoculated fermentation is dominated by alcohols(63.21%-68.81%)and esters(26.29%-28.56%).Compared to natural fermentation,inoculated fermented fruit wines are full-bodied and have higher sensory scores,and it contains more esters and alcohols.Conclusion:the HF group had the strongest ability to consume reducing sugars during fermentation,the highest polyphenol[(785.89±9.37)μg/mL]and flavonoid[(317.96±8.75)μg/mL]contents,as well as showing strong antioxidant capacity(85.06%-92.12%),and the HF group had the highest sensory scores(90.05 points)and richer volatile flavor substances.

关 键 词：苹果幼果 果酒 品质 抗氧化 挥发性成分 

分 类 号：TS2[轻工技术与工程—食品科学与工程]