摘要
为提高桑葚酒的品质,解决桑葚酒口感寡淡、香味单薄的问题,该研究采用扣囊覆膜酵母(Saccharomycopsis fibuligera)发酵制备桑葚酒,以酒精度与感官评分为评价指标,通过单因素试验以及响应面试验优化发酵工艺条件,并对其理化指标、微生物指标及挥发性风味物质进行分析。结果表明,最优发酵条件为酵母接种量2%、料液比75∶25(g∶m L)、发酵温度26℃。在此优化条件下,桑葚酒感官评分为90.0分,酒精度为8.72%vol,总酯含量为5.7 g/L、总酸含量为4.8 g/L、总多酚含量为2.5 mg/m L,其理化指标及微生物指标均符合相关国标要求。桑葚酒共检出24种挥发性风味物质,其中,酯类12种,醇类4种,酸类4种,醛类4种,能赋予桑葚酒类似香蕉、草莓、玫瑰的花果香。
In order to improve the quality of mulberry wine and solve the problems of light taste and weak aroma,mulberry wine was prepared using Saccharomycopsis fibuligera as fermentation strain.The fermentation conditions of mulberry wine were optimized by single factor and response surface tests using alcohol content and sensory score as evaluation indexes,and the physicochemical indexes,microbial indexes and volatile flavor compounds of mulberry wine were detected.The results showed that the optimal fermentation conditions were as follows:yeast inoculum 2%,mulberry to liquid ratio 75:25(g:ml) and fermentation temperature 26 ℃.Under the optimized conditions,the sensory score of mulberry wine was 90.0,the alcohol content was 8.72%vol,the total ester,total acid and total polyphenol content was 5.7 g/L,4.8 g/L,2.5 mg/ml,respectively.The physicochemical indexes and microbial indexes met the requirements of relevant national standard.A total of 24 volatile components in the wine were detected,including 12 esters,4 alcohols,4 acids and 4 aldehydes,these substances could endow mulberry wine with floral and fruity aroma similar to bananas,strawberries,and roses.
作者
方裕理
张雨
李彦中
袁天萌
黄丹丹
边名鸿
FANG Yuli;ZHANG Yu;LI Yanzhong;YUAN Tianmeng;HUANG Dandan;BIAN Minghong(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;Sichuan Jiangkou ChunlongdingLiquor Industry Co.,Ltd.,Bazhong 636000,China;North Sichuan Medical College,Nanchong 637000,China;Nanchong Industry-Technology Institute of Bio-Medicine,Nanchong 637000,China)
出处
《中国酿造》
CAS
北大核心
2023年第12期137-142,共6页
China Brewing
基金
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)。
关键词
扣囊覆膜酵母
桑葚酒
工艺优化
响应面法
挥发性风味物质
Saccharomycopsis fibuligera
mulberry wine
process optimization
response surface methodology
volatile flavor compounds
