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
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- 文章访问数: 18
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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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