苹果枸杞酒的研制及挥发性成分分析

许强; 蒋晓; 谭溪莉; 袁天萌; 边名鸿; 曾洪

doi:10.13386/j.issn1002-0306.2022070048

苹果枸杞酒的研制及挥发性成分分析

doi: 10.13386/j.issn1002-0306.2022070048

许强^1,,
蒋晓¹,
谭溪莉¹,
袁天萌¹,
边名鸿^1,*, ,,
曾洪²

1.
四川轻化工大学生物工程学院，四川宜宾 644000
2.
贵州茅台酒股份有限公司，贵州遵义 564501

基金项目: 南充市2020年市校科技战略合作“服务地方经济社会发展专项”（20SXFWDF003）；南充市2021年科技成果转化专项（21CGZH0013）；四川轻化工大学研究生创新基金（y2021047）；四川轻化工大学-五粮液集团公司产学研合作项目（CXY2019ZR007）。

详细信息

作者简介:
许强（1996−），男，硕士研究生，研究方向：酿酒微生物及应用，E-mail：1213383049@qq.com

通讯作者:
边名鸿（1979−），女，硕士研究生，副教授，研究方向：酿酒微生物及应用，E-mail：14659799@qq.com

中图分类号: TS262.3
计量
- 文章访问数: 21
- HTML全文浏览量: 26
- PDF下载量: 0
- 被引次数: 0
出版历程
- 收稿日期: 2022-07-07
- 刊出日期: 2023-05-15

Development of Apple Lycium barbarum Wine and Analysis of Volatile Components

1.
School of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000
2.
Kweichow Moutai Co., Ltd., Zunyi 564501, China

摘要

摘要: 为增加苹果发酵酒的口感与风味，提升苹果酒的营养价值，以红富士苹果与宁夏枸杞为发酵原料，以总多酚、酒精度及感官品评为主要指标，分别考察安琪果酒酵母（SY）、和谐A酵母（LA AROM）、诺盟B酵母（LA BAYANUS）、卓越XR酵母（EXECLLENCE XR）、诺盟C酵母（LA CEREVISIAE）5株酿酒酵母的发酵能力，并通过单因素实验与正交试验优化苹果枸杞酒发酵工艺，利用气相色谱-质谱联用仪（gas chromatography-mass spectrometry，GC-MS）分析检测苹果枸杞酒的挥发性成分。结果表明，诺盟B酵母发酵速度最快，发酵所得酒体澄清透亮，香味协调，适合于发酵苹果枸杞酒，其最佳工艺条件为：苹果汁与枸杞汁比例为4:1，初始可溶性固形物10°Brix，接种量3%，20 ℃发酵6 d，所得果酒酒精度为5.7%vol，可溶性固形物为6°Brix，还原糖含量2.15 g/L，感官评分为89.6分。在苹果枸杞酒中共检出32种香气成分，包括乙酸乙酯（17.38%）、辛酸乙酯（1.74%）、癸酸乙酯（2.27%）、苯乙醇（28.2%）、对羟基苯乙醇（12.61%）、异戊醇（9.49%）等香味物质，这些香气成分能在一定程度上增加苹果枸杞酒的风味。实验优化了枸杞苹果酒发酵工艺，提升了苹果酒品质，为果酒的生产研发提供基础理论支撑。
- 苹果枸杞酒 /
- 工艺优化 /
- 挥发性成分 /
- 主成分分析 /
- 感官评价
Abstract: In order to improve flavor and taste and enhance the nutritional value of cider, apple and Lycium barbarum were used as the main raw materials to develop a compound wine. The quality of the wine was analyzed by sensory evaluation, Alcohol and polyphenols. The fermentation ability of Saccharomyces cerevisiae (LA AROM, LA BAYANUS, LA CEREVISIAE, EXECLLENCE XR) were investigated. Optimization of fermentation technology of the wine by single factor experiments and orthogonal experiments. The aroma substances in the wine were analyzed by HS-SPME-GC-MS. The results showed that The fermentation speed of LA BAYANUS was the fastest, and the wine clear and bright, fruity and harmonious. The optimum conditions were determined as follows: The proportion was 4:1, the soluble solids were 10°Brix, initial inoculation of 3%, the sequential fermentation was carried out at 20 ℃, for 6 d. The alcohol content of wine reached 5.7%vol and the soluble solids were 6°Brix, the reducing sugar content was 2.15 g/L and the sensory score was 89.6. A total of 32 aroma substances were detected in the wine by HS-SPME-GC-MS, including ethyl acetate (17.38%), ethyl octanoate (1.74%), ethyl decanoate (2.27%), phenylethyl alcohol (28.2%), p-hydroxyphenylethyl alcohol (12.61%) and isoamyl alcohol (9.49%). This aroma components could increase the flavor of wine. The fermentation technology of wine was optimized and increase the quality. It would provide a theoretical basis for the development of fruit wine.
- apple Lycium barbarum wine /
- process optimization /
- volatile components /
- principal component analysis /
- sensory evaluation

HTML全文

图 1 苹果枸杞酒发酵工艺

Figure 1. Fermentation process of apple Lycium barbarum wine

下载: 全尺寸图片幻灯片

图 2 不同菌种发酵对果酒总多酚含量（A）与酒精度（B）的影响

Figure 2. Effects of different strains on polyphenols (A) and alcohol (B) of wine

下载: 全尺寸图片幻灯片

图 3 不同酵母对酒体感官评分的影响

注：不同小写字母表示差异显著（P<0.05）；图5、图7、图9同。

Figure 3. Effects of different yeasts on sensory score of wine

下载: 全尺寸图片幻灯片

图 4 不同体积比对果酒总酚含量（A）与酒精度（B）的影响

Figure 4. Effects of different volume ratios on total phenolics (A) and alcohol (B) of wine

下载: 全尺寸图片幻灯片

图 5 不同体积比对感官评分的影响

Figure 5. Effect of different volume ratios on sensory score of wine

下载: 全尺寸图片幻灯片

图 6 不同初始可溶性固形物对果酒总酚含量（A）与酒精度（B）的影响

Figure 6. Effects of different soluble solids on total phenolics (A) and alcohol (B) of wine

下载: 全尺寸图片幻灯片

图 7 不同初始糖度对苹果枸杞酒感官评分的影响

Figure 7. Effects of different soluble solids on the sensory score of apple Lycium barbarum wine

下载: 全尺寸图片幻灯片

图 8 不同发酵温度对果酒总酚含量（A）与酒精度（B）的影响

Figure 8. Effects of different fermentation temperature on total phenolics (A) and alcohol (B) of wine

下载: 全尺寸图片幻灯片

图 9 不同发酵温度对苹果枸杞酒感官评分的影响

Figure 9. Effects of different fermentation temperatures on the sensory score of apple Lycium barbarum wine

下载: 全尺寸图片幻灯片

图 10 不同酵母接种量对果酒总酚含量（A）、酒精度（B）的影响

Figure 10. Effect of different inoculation amount of yeast on total phenolics (A) and alcohol (B) of wine

下载: 全尺寸图片幻灯片

图 11 不同酵母接种量对苹果枸杞酒感官评分的影响

Figure 11. Effect of different inoculation amount of yeast on sensory score of apple Lycium barbarum wine

下载: 全尺寸图片幻灯片

图 12 最佳发酵工艺苹果枸杞酒的GC-MS总离子流图

Figure 12. GC-MS of total ion flow diagram of apple Lycium barbarum wine with the best fermentation technology

下载: 全尺寸图片幻灯片

表 1 正交试验因素水平设计

Table 1. Factors and levels of orthogonal experimental design

水平	因素
水平	A 发酵温度（℃）	B 初始糖度（°Brix）	C 体积比（苹果汁:枸杞汁）
1	18	8	1:1
2	20	10	3:2
3	22	12	4:1

下载: 导出CSV

表 2 感官评价标准

Table 2. Sensory evaluation standard of wine

项目	分值（分）	评价标准
色泽（10分）	7~10	橙红色、金黄色
	4~7	红褐色
	0~3	褐变色（黑褐色）
澄清度（10分）	7~10	澄清透明
	4~7	半透明
	0~3	浑浊，有悬浮物
香气（30分）	20~30	果香、酒香浓馥幽雅，协调悦人
	10~19	果香、酒香良好，尚悦怡
	0~9	果香、酒香较少，但无异香
滋味（20分）	14~20	酒体丰满，有新鲜感、醇厚协调、舒服，爽口、回味绵延; 稍酸
	6~13	酒质柔顺，柔和爽口，有酸味
	0~5	酒体协调，纯正无杂，酸味重
典型性（20分）	14~20	风格独特，优雅无缺
	6~13	典型明确，风格良好
	0~5	有典型性

下载: 导出CSV

表 3 苹果枸杞酒正交试验结果

Table 3. Orthogonal test results of apple Lycium barbarum wine

实验号	A	B	C	空列	感官评分（分）
1	1	1	1	1	80.9
2	1	2	2	2	83.8
3	1	3	3	3	82.5
4	2	1	2	3	85.6
5	2	2	3	1	89.3
6	2	3	1	2	86.6
7	3	1	3	2	82.1
8	3	2	1	3	83.1
9	3	3	2	1	81.9
k₁	82.40	82.87	83.53	84.03	81.9
k₂	87.17	85.40	83.77	84.17
k₃	82.37	83.67	84.63	83.73
R	4.80	2.53	1.10	0.43

下载: 导出CSV

表 4 正交试验方差分析

Table 4. Variance analysis of orthogonal experiment

方差来源	离差平方和	自由度	F值	P值	显著性
A	45.76	2	154.83	0.006	极显著
B	10.06	2	34.05	0.029	显著
C	2.02	2	6.82	0.128	不显著
D（误差）	0.30	2

下载: 导出CSV

表 5 最佳工艺条件下苹果枸杞酒的理化指标

Table 5. Physical and chemical indexes of apple Lycium barbarum wine at optimum fermentation process

检测项目	苹果枸杞酒	苹果酒
总酯（以乙酸乙酯计）（g/L）	2.92	2.55
酒精度（%vol）	5.7	5.6
还原糖（g/L）	2.15	2.54
总酸（以酒石酸计）（g/L）	7.28	6.58
多糖（mg/mL）	1.132	0.538
总多酚（mg/mL）	237.33	255.49
微生物菌落总数（CFU/mL）	≤40	≤40
大肠杆菌群（CFU/mL）	≤3	≤3
致病菌	未检出	未检出
感官评分（分）	89.6	80.5

下载: 导出CSV

表 6 苹果枸杞酒香气成分组成及相对含量

Table 6. Aromatic composition and relative content of apple Lycium barbarum wine

种类	序号	化合物名称	含量（mg/mL）	果酒中相对含量（%）
酯类	1	乙酸乙酯	1.83	17.38
	2	癸酸乙酯	0.24	2.27
	3	辛酸乙酯	0.18	1.74
	4	9-十六碳烯酸乙酯	0.17	1.61
	5	丙位癸内酯	0.14	1.34
	6	乙酸苯乙酯	0.13	1.24
	7	邻苯二甲酸二乙酯	0.09	0.90
	8	9-癸酸乙酯	0.09	0.89
	9	十六酸乙酯	0.08	0.74
	10	乙酸异戊酯	0.05	0.44
	11	十二酸乙酯	0.03	0.33
醇类	1	苯乙醇	2.97	28.20
	2	异戊醇	1.00	9.49
	4	对羟基苯乙醇	1.33	12.61
	5	2-甲基-1-丁醇	0.41	3.91
	6	糠醇	0.11	1.07
	7	芳樟醇	0.07	0.69
	8	2-辛烯-1-醇	0.05	0.52
	9	正戊醇	0.05	0.50
	10	对羟基苯乙醇	0.05	0.46
	11	2-乙基己醇	0.04	0.39
	12	对羟基苯乙醇	0.04	0.37
	13	松油醇	0.03	0.32
	14	1,5,7-辛烷-3-醇	0.02	0.15
其他物质	1	辛酸	0.72	6.83
	2	β-紫罗酮	0.17	1.59
	3	4-乙基苯酚	0.08	0.79
	4	苯甲醛	0.04	0.35
	5	苯乙醛	0.03	0.31
	6	大马酮	0.01	0.14
	7	2-辛醇	0.26	2.43

下载: 导出CSV

参考文献(33)

[1]	PłOTKA-WASYLKA J, SIMEONOV V, NAMIEśNIK J. Characterization of home-made and regional fruit wines by evaluation of correlation between selected chemical parameters[J]. Microchemical Journal, 2018: S0026265X18301164.
[2]	王玉莹, 陈平, 戴洪义. 苹果品种(系)制酒适性的研究[J]. 中国酿造,2012,31(7):47−51. [WANG Y Y, CHEN P, DAI H Y. Studies of apple wine-making adaptability of different varieties (strains)[J]. China Brewing,2012,31(7):47−51. doi: 10.3969/j.issn.0254-5071.2012.07.012
[3]	张翔, 孙玉霞, 张将, 等. 5种苹果品种对苹果发酵酒香气组成及感官质量的影响[J]. 食品与发酵工业,2022,48(16):203−208. [ZHANG X, SUN Y X, ZHANG J, et al. Effects of five apple varieties on aroma components and sensory quality of apple ciders[J]. Food and Fermentation Industries,2022,48(16):203−208. doi: 10.13995/j.cnki.11-1802/ts.030379
[4]	田丹, 刘旻昊, 邓红, 等. 冷破碎红富士苹果浆发酵低度苹果酒工艺优化[J]. 食品工业科技,2021,42(6):166−173, 180. [TIAN D, LIU M H, DENG H, et al. Optimization of fermentation process of low alcohol degree cider with cold crushingred fuji apple[J]. Pulp Science and Technology of Food Industry,2021,42(6):166−173, 180. doi: 10.13386/j.issn1002-0306.2020050150
[5]	YE M, YUE T, YUAN Y. Evolution of polyphenols and organic acids during the fermentation of apple cider[J]. Journal of the Science of Food and Agriculture,2014,94:2951−2957. doi: 10.1002/jsfa.6639
[6]	张婉菁, 王汉屏. 苹果酒国内外研究现状及进展[J]. 现代食品,2020(5):11−13, 28. [ZHANG W Y, WANG H P. Research status and progress of cider at home and abroad[J]. Modern Food,2020(5):11−13, 28. doi: 10.16736/j.cnki.cn41-1434/ts.2020.05.004
[7]	张志兵, 连琛, 詹瑞玲, 等. 气相色谱-质谱联用法分析不同品种苹果酿造蒸馏酒中香气成分及特征[J]. 中国酿造,2021,40(9):191−195. [ZHANG Z B, LIAN C, ZHAN RL, et al. Analysis of aroma components and characteristics in apple distillations brewed with different varieties of apple by GC-MS[J]. China Brewing,2021,40(9):191−195. doi: 10.11882/j.issn.0254-5071.2021.09.034
[8]	IVANOVA-PETROPULOS V, HERMOSíN-GUTIÉRREZ I, BOROS B, et al. Phenolic compounds and antioxidant activity of Macedonian red wines[J]. Journal of Food Composition and Analysis,2015,41:1−14. doi: 10.1016/j.jfca.2015.01.002
[9]	程拯艮, 黄佳, 戚一曼, 等. 果胶酶及浸渍处理对苹果酒多酚组分的影响[J]. 食品科技,2016,41(7):59−65. [CHENG Z G, HUANG J, QI Y M, et al. Effect of pectinase and maceration treatment on phenolic compositions of apple wine[J]. Food Science and Technology,2016,41(7):59−65. doi: 10.13684/j.cnki.spkj.2016.07.011
[10]	胡博, 唐晓姝, 陈雪梅, 等. 红枣枸杞浸泡酒营养成分及体外抗氧化活性分析[J]. 食品与生物技术学报,2022,41(1):44−50. [HU B, TANG X H, CHEN X M, et al. Analysis of nutrients and antioxidant activity of red jujube wolfberry-soaked wine[J]. Journal of Food Science and Biotechnology,2022,41(1):44−50. doi: 10.3969/j.issn.1673-1689.2022.01.006
[11]	董艺凝, 李煜, 黄开军, 等. 富含黄酮低度滁菊浸泡酒研制及品质分析[J]. 食品与发酵工业,2021,47(2):220−225. [DONG Y N, LI Y, HUANG K J, et al. Development and quality analysis of flavonoids-enriched low alcohol Chuzhou chrysanthemum-soaked liquor[J]. Food and Fermentation Industries,2021,47(2):220−225. doi: 10.13995/j.cnki.11-1802/ts.024829
[12]	WANG L, LUO Z, WANG L, et al. Morphological, cytological and nutritional changes of autotetraploid compared to its diploid counterpart in Chinese jujube (Ziziphus jujuba Mill.)[J]. Scientia Horticulturae,2019,249:263−270. doi: 10.1016/j.scienta.2019.01.063
[13]	吴双从, 曹新志, 张楷正, 等. 枳椇山楂果酒酿酒工艺优化及抗氧化活性分析[J]. 中国酿造,2022,41(4):192−198. [WU S C, CAO X Z, ZHANG K Z, et al. Optimization of fermentation technology and antioxidant activity analysis of Hovenia dulcis and hawthorn fruit wine[J]. China Brewing,2022,41(4):192−198. doi: 10.11882/j.issn.0254-5071.2022.04.033
[14]	王鹏. 响应面法优化无花果-仙人掌果酒的发酵工艺[J]. 中国酿造,2022,41(4):199−203. [WANG P. Optimization of fermentation technology of fig-cactus fruit wine by response surface methodology[J]. China Brewing,2022,41(4):199−203. doi: 10.11882/j.issn.0254-5071.2022.04.034
[15]	蔡坤, 吴武阳, 林雪. 果酒酿造工艺及香气成分研究进展[J]. 中国酿造,2017,36(11):20−23. [CAI K, WU W Y, LIN X. Research progress of brewing technology and aroma components of fruit wine[J]. China Brewing,2017,36(11):20−23. doi: 10.11882/j.issn.0254-5071.2017.11.005
[16]	LIANG Y, WANG C, XIAO H Z, et al. A multi-step screening approach of suitable non-Saccharomyces yeast for the fermentation of hawthorn wine[J]. LWT-Food Science and Technology,2020,127:109432. doi: 10.1016/j.lwt.2020.109432
[17]	张婉菁, 王汉屏. 复合干型富硒苹果酒酿造的响应面工艺优化研究[J]. 食品与发酵科技,2020,56(6):48−53. [ZHANG W J, WANG H P. Study on response surface optimization of composite dry selenium enriched cider brewing[J]. Food and Fermentation Science & Technology,2020,56(6):48−53.
[18]	高雨寒, 马腾臻, 梁钰华, 等. 不同冷浸渍时间对桑葚酒色泽品质的影响[J]. 食品与发酵科技,2021,57(3):18−23, 37. [GAO Y H, MA T Z, LIANG Y H, et al. Effect of different pre-fermentation cold maceration time on the color quality of mulberry wine[J]. Food and Fermentation Science & Technology,2021,57(3):18−23, 37.
[19]	WEI J, ZHANG Y, YUAN Y, et al. Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species[J]. Food Microbiology,2019,79:66−74. doi: 10.1016/j.fm.2018.11.008
[20]	BENITO, SANTIAHO. The impact of Torulaspora delbrueckii yeast in winemaking[J]. Applied Microbiology & Biotechnology,2018,102(7):3081−3094.
[21]	MARíA BERENGUER, SALUD VEGARA, ENRIQUE BARRAJóN, et al. Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains[J]. Food Chemistry, 2016: 190.
[22]	杨文斌, 罗惠波, 边名鸿, 等. 桂花鸭梨复合型果酒的酿造工艺研究[J]. 食品工业科技,2016,37(2):199−203, 208. [YANG W B, LUO H B, BIAN M H, et al. Study on fermentation technology of osmanthus-Yali wine[J]. Pulp Science and Technology of Food Industry,2016,37(2):199−203, 208. doi: 10.13386/j.issn1002-0306.2016.02.032
[23]	王洋洋, 王积武, 吴志莲, 等. 不同酵母菌株发酵苹果酒香气成分比较[J]. 食品工业,2016,37(8):280−284. [WANG Y Y, WANG J W, WU Z L, et al. Comparison of aromatic composition of apple wines fermented with different yeast strains[J]. The Food Industry,2016,37(8):280−284.
[24]	MOTTALEB M A, ABEDIN M Z, ISLAM M S, et al. Determination of volatile organic compounds in river water by solid phase extraction and gas chromatography[J]. Journal of Environmental Sciences (China),2003,16(3):497−501.
[25]	金海炎, 王丰园, 鲁云风, 等. 混菌发酵猕猴桃果酒工艺条件优化及抗氧化性研究[J]. 食品与发酵工业,2022,48(3):177−185. [JIN H Y, WANG F Y, LU Y F, et al. Optimization of fermentation conditions for mixed bacteria od kiwifruit wine and its antioxidant activity[J]. Food and Fermentation Industries,2022,48(3):177−185.
[26]	ROLLERO, STéPHANIE, BLOEM A, et al. Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation[J]. Applied Microbiology & Biotechnology,2015,99(5):2291−2304.
[27]	卫春会, 黄治国, 罗惠波, 等. 干型苹果酒发酵工艺条件的优化[J]. 现代食品科技,2013,29(2):367−371. [WEI C H, HUANG Z G, LUO H B, et al. Optimization of the fermentation conditions of dry cider[J]. Modern Food Science and Technology,2013,29(2):367−371. doi: 10.13982/j.mfst.1673-9078.2013.02.035
[28]	汪琢, 杜彬, 高杉, 等. 枸杞蓝莓酒酿造工艺研究[J]. 食品科技,2018,43(11):111−115. [WANG Z, DU B, GAO S, et al. Study of production of blueberries and Chinese wolfberry wine[J]. Food Science and Technology,2018,43(11):111−115. doi: 10.13684/j.cnki.spkj.2018.11.019
[29]	LYUMUGABE F, IYAMARERE I, KAYITARE M, et al. Volatile aroma compounds and sensory characteristics of traditional banana wine “Urwagwa” of Rwanda[J]. Rwanda Journal,2018,2:1−24.
[30]	姜永超, 李柳基, 袁源, 等. 不同酿酒酵母对菠萝果汁发酵特性的比较[J]. 食品科技,2018,43(11):90−97. [JIANG Y C, LI L J, YUAN Y, et al. Fermentation characteristics of different Saccharomyces cerevisiae in pineapple juice[J]. Food Science and Technology,2018,43(11):90−97. doi: 10.13684/j.cnki.spkj.2018.11.016
[31]	WEI J P, ZHANG Y X, WANG Y W, et al. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations[J]. International Journal of Food Microbiology,2019,318:108471.
[32]	XIAO Z B, WU Q Y, NI Y W, et al. Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography–olfactometry, odor activity values, aroma recombination, and omission analysis[J]. Journal of Agricultural and Food Chemistry,2017,65(38):8392−8401. doi: 10.1021/acs.jafc.7b02703
[33]	XU J, QI Y, ZHANG J, et al. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation[J]. Food Chemistry,2019,300:125130. doi: 10.1016/j.foodchem.2019.125130