干型紫米酒的降糖酵母优选及挥发性风味分析  

Selection of Hypoglycemic Yeast for Dry Purple Rice Wine and Analysis of Volatile Flavor

作　　者：李慧玲 董烁坤 张许诺 王可儿 郑经绍 黄苇[1] LI Hui-ling;DONG Shuo-kun;ZHANG Xu-nuo;WANG Ke-er;ZHENG Jing-shao;HUANG Wei(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Yunfu Xinxing Weifeng Purple Rice Research Institute,Yunfu 527434,China)

机构地区：[1]华南农业大学食品学院,广州510642 [2]云浮市新兴微丰紫米研究院,广东云浮527434

出　　处：《中国调味品》2025年第3期38-46,共9页China Condiment

基　　金：2022年“丝苗米优势特色产业集群”(粤农农函(2022)840号);2020年省级现代农业产业园项目(粤农农函(2020)515号)。

摘　　要：为满足消费者对低糖酒水的需求,文章以高糖紫米酒为研究对象,通过接种酵母以发酵方法制备干型紫米酒。以还原糖含量、pH值、可溶性固形物含量、花色苷含量、色差、酒精度和感官评分7个指标评价干型紫米酒品质,利用主成分分析(PCA)法构建干型紫米酒综合得分模型,优选酵母进行降糖发酵。结合电子鼻技术和线性判别分析(LDA)法探究干型紫米酒挥发性风味特点。结果表明,高糖紫米酒接种6种供试酵母后还原糖含量在发酵终点均低于5.00 g/L,达到干型黄酒的要求,同时酒精度提升至16.00%vol左右。混合酵母的发酵速度较单一酵母慢,酿造的干型紫米酒还原糖和花色苷含量较高,pH值较低,其中产香酵母能赋予酒体独特的风味。单一酵母发酵速度较快,但风味寡淡。根据综合得分模型优选出安琪生香酵母用于降糖发酵,接种后紫米酒还原糖含量从92.84 g/L降至3.58 g/L,产品挥发性风味兼有紫米酒与优质干型黄酒的特点。试验揭示了干型紫米酒的挥发性风味主要来源于降糖发酵过程。To meet the demand of consumers for low-sugar wine,in this study,with high-sugar purple rice wine as the research object,dry purple rice wine is prepared by fermentation through yeast inoculation.The quality of dry purple rice wine is evaluated based on seven indexes such as reducing sugar content,pH value,soluble solid content,anthocyanin content,color difference,alcohol content and sensory score.A comprehensive score model for dry purple rice wine is constructed using principal component analysis(PCA),and yeast is selected for hypoglycemic fermentation.By combining electronic nose technology and linear discriminant analysis(LDA),the volatile flavor characteristics of dry purple rice wine are analyzed.The results show that the reducing sugar content of high-sugar purple rice wine inoculated with six tested yeasts is lower than 5.00 g/L at the fermentation termination,meeting the requirements of dry Huangjiu,and the alcohol content increases to about 16.00%vol.The fermentation speed of mixed yeasts is slower than that of single yeast,resulting in higher reducing sugar content and anthocyanin content of the brewed dry purple rice wine,and a lower pH value.Among them,aroma-producing yeast can give the wine a unique flavor.The fermentation speed of single yeast is fast,but the flavor is bland.According to the comprehensive score model,Angel aroma-producing yeast is selected for hypoglycemic fermentation.After inoculation,the reducing sugar content of purple rice wine decreases from 92.84 g/L to 3.58 g/L.The volatile flavor of the product combines the characteristics of purple rice wine and high-qualit dry Huangjiu.The test has revealed that the volatile flavor of dry purple rice wine mainly comes from the hypoglycemic fermentation process.

关 键 词：干型 紫米酒 酵母 电子鼻 

分 类 号：TS262.34[轻工技术与工程—发酵工程]