酵母及原料品种对猕猴桃酒挥发性成分的影响
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摘要
以3种(红阳、徐香、金艳)猕猴桃为原料,分别接种EC1118单菌株,EC1118与FLAVIA双菌株进行发酵,利用顶空固相微萃取技术和气相-质谱联用技术(HS-SPME-GC-MS)对陈酿3个月的酒样进行测定,分析酵母和原料品种对猕猴桃酒挥发性成分的影响。结果表明,6种猕猴桃酒共鉴定出88种挥发性成分,这些物质主要是醇类、酯类以及酸类。其中,EC1118单菌株发酵制得的红阳、金艳、徐香猕猴桃酒分别检测出62种、52种、44种挥发性成分,共有成分32种; EC1118与FLAVIA双菌株发酵制得的红阳、金艳、徐香猕猴桃酒分别检测出66种、61种、53种挥发性成分,共有成分35种。双菌株产生的挥发性成分总量更高,红阳、金艳、徐香3种酒样挥发性成分总量分别为412.22、301.53、336.77μg/L。红阳猕猴桃酒检出的挥发性成分种类高于金艳猕猴桃酒,而徐香猕猴桃酒的种类最少。因此,红阳及双菌种发酵制得的猕猴桃酒的风味更好。
Three varieties of kiwifruit(Hongyang,Xuxiang and Jinyan) were used as raw materials to inoculate EC1118 strain,EC1118 and FLAVIA double strains for fermentation. Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to determine the wine aged for three months and the effects of yeast and raw materials on the volatile components of kiwifruit wine were analyzed.The results showed that a total of 88 volatile components were identified in the six kinds of kiwifruit wines.These volatile components were mainly alcohols,esters and acids.62,52 and 44 volatile components were detected in the kiwifruit wines of Hongyang,Jinyan and Xuxiang fermented by EC1118 single strain,and there were 32 same components.Meanwhile,among the kiwifruitwine fermented by EC1118 and FLAVIA strains,66,61,and 53 volatile components were detected in Hongyang,Jinyan and Xuxiang kiwifruit wines,respectively,and there were 35 same components.The double strains produced a higher total amount of volatile components.The total volatile components of Hongyang,Jinyan and Xuxiang were 412.22,301.53 and 336.77 μg/L,respectively.Besides,the content of volatile components detected in Hongyang kiwifruit wine was higher than that of Jinyan kiwifruit wine,and Xuxiang kiwifruit wine was the least.Therefore,the flavor of kiwi wine produced by Hongyang and double strains was better.
Three varieties of kiwifruit(Hongyang,Xuxiang and Jinyan) were used as raw materials to inoculate EC1118 strain,EC1118 and FLAVIA double strains for fermentation. Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to determine the wine aged for three months and the effects of yeast and raw materials on the volatile components of kiwifruit wine were analyzed.The results showed that a total of 88 volatile components were identified in the six kinds of kiwifruit wines.These volatile components were mainly alcohols,esters and acids.62,52 and 44 volatile components were detected in the kiwifruit wines of Hongyang,Jinyan and Xuxiang fermented by EC1118 single strain,and there were 32 same components.Meanwhile,among the kiwifruitwine fermented by EC1118 and FLAVIA strains,66,61,and 53 volatile components were detected in Hongyang,Jinyan and Xuxiang kiwifruit wines,respectively,and there were 35 same components.The double strains produced a higher total amount of volatile components.The total volatile components of Hongyang,Jinyan and Xuxiang were 412.22,301.53 and 336.77 μg/L,respectively.Besides,the content of volatile components detected in Hongyang kiwifruit wine was higher than that of Jinyan kiwifruit wine,and Xuxiang kiwifruit wine was the least.Therefore,the flavor of kiwi wine produced by Hongyang and double strains was better.
引文
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[32]李凯,商佳胤,黄建全,等.应用顶空固相微萃取-气相色谱质谱技术分析不同商业酿酒酵母对玫瑰香葡萄酒香气成分的影响[J].食品与发酵工业,2017,43(10):212-219.
[33]陶伯旭,陈亮,王家利,等.猕猴桃琥珀酒和猕猴桃桃红酒的香气成分GC-MS分析[J].中国酿造,2013,32(3):158-161.
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[2]郭静.猕猴桃果实及果酒香气成分研究[D].杨凌:西北农林科技大学,2007.
[3]贾照志,曾海.猕猴桃的药用价值[J].中国中医药现代远程教育,2012,10(4):118.
[4]Hafezi F,Rad H E,Naghibzadeh B,et al.Actinidiadeliciosa(kiwifruit),a new drug for enzymatic debridement of acute burnwounds[J].Burns,2010,36(3):352-355.
[5]Carolina M,Juan J R,Victoria M,et al.Beyond the characterization of wine aroma compounds:looking for analytical approaches in trying to understand aroma perception during wine consumption[J].Anal Bioanal Chem,2011,401(5):1497-1512.
[6]侯丽娟,严超,齐晓茹,等.不同品种红枣酿制枣酒的香气差异性研究[J].食品工业,2017,38(5):208-212.
[7]李丽梅,郑振山,何近刚,等.不同品种梨酒挥发性成分的SPME-GC-MS结果比较[J].食品工业科技,2016,37(11):314-317,331.
[8]郑青.不同陈酿年份、葡萄品种及葡萄产地葡萄酒香气成分的研究[D].南昌:南昌大学,2015.
[9]屈乐轶,马永昆,李祥波.基于GC-MS和嗅闻联用的不同品种黑莓果酒香气成分分析[J].中国酿造,2009,28(6):146-149.
[10]Fleet G H.Yeast interactions and wine flavour[J].International Journal of Food Microbiology,2003,86(1-2):11-22.
[11]Loira I,Vejarano R,Morata A,et al.Effect of saccharomyces strains on the quality of red wines aged on lees[J].Food Chemistry,2013,139(1-4):1044-1051.
[12]Torrens J,Urpi P,Riu-Aumatell M,et al.Different commercial yeast-strains affecting the volatile and sensory profile of cava base wine[J].International Journal of Food Microbiology,2008,124(1):48-57.
[13]Chen D,Liu S Q.Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains[J].Int J Food Sci Tech,2014,49(2):521-530.
[14]黎星辰,马力,曹琳,等.不同酿酒酵母发酵猕猴桃酒香气成分研究[J].食品科技,2016,41(7):72-77,82.
[15]陈亮,危晴,辛秀兰,等.不同酵母发酵对猕猴桃果酒香气成分的影响[J].食品研究与开发,2015,36(5):100-106.
[16]周元,贲浩,傅虹飞.酵母菌株对猕猴桃果酒香气成分的影响[J].现代食品科技,2014,30(12):263-270,240.
[17]袁琳,宋育阳,鲁燕汶,等.两种酵母菌对猕猴桃原酒品质的影响[J].山西农业大学学报,自然科学版,2017,37(2):130-133,150.
[18]王可,刘天明,李记明,等.不同酵母菌株共发酵对葡萄酒香气成分的影响[J].酿酒科技,2010,(7):34-38.
[19]Saberi S,Cliff M A,Van-Vuuren H J J.Impact of mixed Scerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines[J].Food Research International,2012,48(2):725-735.
[20]Englezos V,Torchio F,Cravero F,et al.Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris(synonym Candida zemplinina)and Saccharomyces cerevisiae[J].LWT-Food Science and Technology,2016,73:567-575.
[21]王凤梅,马利兵.非酿酒酵母在发酵过程中的代谢产物对葡萄酒质量的影响[J].中国酿造,2016,35(12):12-17.
[22]崔艳,刘金福.非酿酒酵母在葡萄酒酿造中应用的研究现状[J].中国酿造,2010,29(11):13-16.
[23]陈亮,危晴,辛秀兰,等.不同品种猕猴桃发酵酒香气成分的GC-MS分析[J].江苏农业科学,2017,45(18):182-186.
[24]殷俊伟,龚霄,王晓芳,等.红心火龙果果酒挥发性成分分析[J].中国酿造,2016,35(9):159-162.
[25]Jorge A P,Oscar Q.Analysis of volatile compounds of mango wine[J].Food Chemistry,2010,125(4):1141-1146.
[26]李华,涂正顺,王华,等.猕猴桃果酒香气成分的气相色谱/质谱分析[J].分析化学,2002,30(6):695-698.
[27]沈颖,刘晓艳,白卫东,等.果酒中有机酸及其对果酒作用的研究[J].中国酿造,2012,31(2):29-32.
[28]Valero E,Moyano L,Millan M C,et al.Higheralcohols and ester production by Saccharomyces cervisiae influence of the initial oxyenation of the grapemust[J].Food Chemistry,2002,78(1):57-61.
[29]郝瑞颖,王肇悦,张博润,等.葡萄酒中酿酒酵母产生的重要香气化合物及其代谢调控[J].中国食品学报,2012,12(11):121-127.
[30]王胜利.猕猴桃酒中多酚、抗氧化性及香气成分的研究[D].杨凌:西北农林科技大学,2013.
[31]戚一曼,程拯艮,樊明涛.谷胱甘肽添加对贮藏猕猴桃酒香气成分的影响[J].食品工业科技,2017,38(8):183-188.
[32]李凯,商佳胤,黄建全,等.应用顶空固相微萃取-气相色谱质谱技术分析不同商业酿酒酵母对玫瑰香葡萄酒香气成分的影响[J].食品与发酵工业,2017,43(10):212-219.
[33]陶伯旭,陈亮,王家利,等.猕猴桃琥珀酒和猕猴桃桃红酒的香气成分GC-MS分析[J].中国酿造,2013,32(3):158-161.
[34]王励治.野生猕猴桃干酒酿造工艺及其香气成分研究[D].重庆:西南大学,2011.
[35]克拉克R J,巴克J,徐岩.葡萄酒风味化学[M].北京:中国轻工业出版社,2013:121-129.