发酵温度对柑橘酒品质的影响
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摘要
目的:通过比较10、14、18、22、26℃和30℃所酿柑橘酒的理化指标、颜色、香气成分和"后苦"类物质(柠檬苦素类似物)等感官指标,以期探索柑橘酒最适酿造温度。方法:依据小容器酿酒技术进行不同温度柑橘酒的酿造,测定相关理化指标和香气成分等感官指标。结果:随着发酵温度升高,柑橘酒颜色逐渐加深,14℃和18℃颜色较优;18℃酒样香气成分总含量最高,且种类较丰富;"后苦"类物质只有柠檬苦素检出,18℃含量最低,14℃次之;结合感官品鉴结果,14℃酸味最低,10℃次之。结论:6个发酵温度中,18℃酒体颜色得到控制,香气质量更优,"后苦"类物质含量较低,感官综合品质最佳。
Purpose: To analyze the physicochemical properties, aroma composition and sensory attributes including delayed bitterness(DB) of citrus wines produced at six different fermentation temperatures(10, 14, 18, 22, 26 and 30 ℃) for the purpose of determining the optimum fermentation temperature. Methods: The fermentation was carried out in a smallscale fermentor and the physicochemical and sensory quality of citrus wine were measured. Results: As the temperature of fermentation increased, the color of citrus wine deepened gradually, and the wines fermented at 14 and 18 ℃ exhibited better color properties. The wine fermented at 18 ℃ had the highest aroma compound concentration and contained a wide variety of aroma compounds. Of the compounds responsible for DB taste, only limonin was detected and the lowest content of limonin was found at 18 ℃followed by 14 ℃. The total acidity in the wine fermented at 14 ℃ was the lowest followed by 10 ℃. Conclusion: The wine fermented at 18 ℃ had better color properties and aroma quality and contained lower levels of DB components. Overall, it had the best sensory quality.
Purpose: To analyze the physicochemical properties, aroma composition and sensory attributes including delayed bitterness(DB) of citrus wines produced at six different fermentation temperatures(10, 14, 18, 22, 26 and 30 ℃) for the purpose of determining the optimum fermentation temperature. Methods: The fermentation was carried out in a smallscale fermentor and the physicochemical and sensory quality of citrus wine were measured. Results: As the temperature of fermentation increased, the color of citrus wine deepened gradually, and the wines fermented at 14 and 18 ℃ exhibited better color properties. The wine fermented at 18 ℃ had the highest aroma compound concentration and contained a wide variety of aroma compounds. Of the compounds responsible for DB taste, only limonin was detected and the lowest content of limonin was found at 18 ℃followed by 14 ℃. The total acidity in the wine fermented at 14 ℃ was the lowest followed by 10 ℃. Conclusion: The wine fermented at 18 ℃ had better color properties and aroma quality and contained lower levels of DB components. Overall, it had the best sensory quality.
引文
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[2]郑晶,宋建晓.闽台农业产业链整合的模式研究[J].福建农林大学学报(哲学社会科学版),2010,13(1):17-22.DOI:10.3969/j.issn.1671-6922.2010.01.004.
[3]KARIM M R,HASHINAGA F.Isolation and characterization of limonoid glucosyltransferase from pummelo albedo tissue[J].Food Chemistry,2002,76:432-436.DOI:10.1016/S0308-8146(01)00300-4.
[4]陈新军,刘树文,张予林.新天霞多丽干白葡萄酒香气成分的GC/MS分析[J].中外葡萄与葡萄酒,2007(4):11-14.DOI:10.3969/j.issn.1004-7360.2007.04.003.
[5]张晓丹,李建婷,秦丹,等.柑橘酒的发酵工艺优化研究[J].中国酿造,2016,35(10):179-183.DOI:10.11882/j.issn.0254-5071.2016.10.040.
[6]陈清婵,简清梅,王劲松,等.蜜橘果酒发酵工艺[J].中国酿造,2015,34(1):168-171.DOI:10.11882/j.issn.0254-5071.2015.01.039.
[7]郑瑞婷,刘长海,陈正东.沙糖桔果酒酿造工艺研究[J].中国酿造,2010(2):170-174.DOI:10.3969/j.issn.0254-5071.2010.02.054.
[8]钟世荣,夏兵兵,刘达玉.桔子果酒的酿造及成分分析[J].食品工业科技,2010,31(7):294-297;312.DOI:10.13386/j.issn1002-0306.2010.07.062.
[9]游玉明,阚建全.超高压处理对柚子酒香气成分的影响[J].食品研究与开发,2010,31(7):59-62.DOI:10.3969/j.issn.1005-6521.2010.07.016.
[10]李锐,冯奎,吴婧,等.不同来源酿酒酵母对柑橘果酒香气成分的影响[J].食品科学,2010,31(17):206-213.DOI:10.7506/spkx1002-6630-201017085.
[11]罗佳丽,王雪莹,王孝荣,等.甜橙果酒酵母筛选及发酵性能[J].食品科学,2013,34(11):222-227.DOI:10.7506/spkx1002-6630-201311048.
[12]刘瑞,陈福生,张秀艳.橘园分离的非酿酒酵母的耐受性分析[J].中国酿造,2015,34(3):20-23.DOI:10.11882/j.issn.0254-5071.2015.03.005.
[13]潘训海,左勇,刘新露.脐橙果酒酵母的分离及筛选[J].中国酿造,2012,31(4):55-57.DOI:10.3969/j.issn.0254-5071.2012.04.015.
[14]熊元林,李晓宇.橙汁果酒绮丽酵母的筛选及耐受性[J].贵州农业科学,2014,42(10):213-216.DOI:10.3969/j.issn.1001-3601.2014.10.056.
[15]陈茂彬,何平,曾莹.柑橘酒酿造酵母的筛选及特性研究[J].酿酒科技,2007(1):20-22;27.DOI:10.3969/j.issn.1001-9286.2007.01.002.
[16]游见明.桔子果酒酵母的分离筛选[J].中国酿造,2009(5):55-57.DOI:10.3969/j.issn.0254-5071.2009.04.015.
[17]陈清婵,孙爱红,简清梅,等.适用于橘子酒发酵的野生酵母初步筛选[J].中国酿造,2017,36(5):128-131.DOI:10.11882/j.issn.0254-5071.2017.05.027.
[18]郭丽,朱林,王巧珍.柑橘苹果复合酒发酵工艺的研究[J].食品与发酵工业,2006(7):140-143.DOI:10.3321/j.issn:0253-990X.2006.07.036.
[19]邓志勇,吴桂容,杨程显.脐橙-石榴复合果酒酿造工艺的研究[J].江苏农业科学,2015,43(2):266-268.DOI:10.15889/j.issn.1002-1302.2015.02.085.
[20]陈旭峰.佛手柑橘酒生产工艺初探[J].广东化工,2014,41(23):66.DOI:10.3969/j.issn.1007-1865.2014.23.029.
[21]李华.小容器酿造葡萄酒[J].酿酒科技,2002,112(4):70-74.DOI:10.3969/j.issn.1001-9286.2002.04.023.
[22]PéREZ-CABALLERO V,AYALA F,ECHáVARRI J F,et al.Proposal for a new standard OIV method for determination of chromatic characteristics of wine[J].American Journal of Enology and Viticulture,2003,54(1):59-62.
[23]王华.葡萄酒分析与检测[M].北京:中国农业出版社,2011:118-119;124-127;130;132-134;154-157.
[24]刘棠,杨远帆,杜希萍,等.柚苷酶处理、果汁浓缩和低温贮藏对柚子果汁中柠檬苦素的影响[J].食品科学,2015,36(4):1-5.DOI:10.7506/spkx1002-6630-201504001.
[25]BAKKER J,BRIDLE P,TIMBERLAKE C F.Tristimulus measurements(CIELAB 76)of port wine colour[J].Vitis,1986,25:67-78.
[26]IEC.Colourimetry:IEC 60015[S].Vienna:IEC Central Bureau,1986.
[27]RAMOS-ESCUDERO F,GONZáLEZ-MIRET M L,GARCíA-ASUERO A.Effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn[J].Vitae,2012,19(1):41-48.
[28]李娜娜,王华,唐国冬,等.低温处理葡萄对爱格丽干白葡萄酒香气成分的影响[J].食品科学,2016,37(13):71-76.DOI:10.7506/spkx1002-6630-201613013.
[29]TAO Y S,LIU Y Q,LI H.Sensory characters of cabernet sauvignon dry red wine from Changli County(China)[J].Food Chemistry,2009,114(2):565-569.DOI:10.1016/j.foodchem.2008.09.087.
[30]彭传涛,贾春雨,文彦,等.苹果酸-乳酸发酵对干红葡萄酒感官质量的影响[J].中国食品学报,2014,14(2):261-263.DOI:10.16429/j.1009-7848.2014.02.051.
[31]陶永胜,朱晓琳,文彦.瓶贮赤霞珠干红葡萄酒香气特征的演变规律[J].中国食品学报,2012,12(12):167-171.DOI:10.16429/j.1009-7848.2012.12.026.
[32]PENG C T,WEN Y,TAO Y S,et al.Modulating the formation of Meili wine aroma by prefermentative freezing process[J].Journal of Agricultural and Food Chemistry,2013,61(7):1542-1553.DOI:10.1021/jf3043874.
[33]陶永胜,彭传涛.中国霞多丽干白葡萄酒香气特征与成分关联分析[J].农业机械学报,2012,43(3):130-139.DOI:10.6041/j.issn.1000-1298.2012.03.025.
[34]GUTH H.Quantitation and sensory studies of character impact odorants of different white wine varieties[J].Journal of Agricultural and Food Chemistry,1997,45(8):3027-3032.DOI:10.1021/jf970280a.
[35]蔡建.发酵前处理工艺对天山北麓‘赤霞珠’葡萄酒香气改良研究[D].北京:中国农业大学,2014:113-117.
[36]WEN Y Q,HE F,ZHU B Q,et al.Free and glycosidically bound aroma compounds in cherry(Prunus avium L.)[J].Food Chemistry,2014,152(6):29-36.DOI:10.1016/j.foodchem.2013.11.092.
[37]陶永胜,刘吉彬,兰圆圆,等.人工贵腐葡萄酒香气的仪器分析与感官评价[J].农业机械学报,2016,47(2):270-279;315.DOI:10.6041/j.issn.1000-1298.2016.02.036.
[38]PERESTRELO R,FERNANDES A,ALBUQUERQUE F F,et al.Analytical characterization of the aroma of Tinta Negra Mole red wine:identification of the main odorants compounds[J].Analytica Chimica Acta,2006,563:154-164.DOI:10.1016/j.aca.2005.10.023.
[39]SAERENS S,DELVAUX F,VERSTREPEN K,et al.Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation[J].Applied and Environmental Microbiology,2008,74(2):454-461.
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