摘要
为了探索本土酿酒酵母(Saccharomyces cerevisiae)菌株在海红果酒发酵中的实际应用,采用实验室分离筛选的酿酒酵母CDJQ6-3菌株发酵制备了低度海红果酒(酒精度为5%vol),并通过常规理化分析和电子传感技术研究其发酵过程中品质的动态变化。结果表明:随着发酵的进行,低度海红果酒的可溶性固形物、总糖和还原糖含量及pH值均呈下降趋势,而酒精度和总酸含量均呈上升趋势。在色泽方面,低度海红果酒整体呈现明亮的红黄色调;在风味物质组成上,氮氧化物、硫化物、萜类物质、甲烷、乙醇、烷烃、有机硫化物等风味物质逐渐累积,芳香类物质含量逐渐降低,同时酸味和涩味逐渐增强。相较于发酵后期(6~14 d),发酵前期(1~6 d)的低度海红果酒具有更好的品质特性,表现为较高的红绿度(a^(*))和芳香类物质含量,同时咸味、涩味的回味和鲜味的回味更突出(P<0.05),而氮氧化物、氢气、甲烷、(有机)硫化物、萜类物质、乙醇和烷烃含量较低,酸味(绝对值)、苦味和涩味更弱(P<0.05)。因此,采用酿酒酵母CDJQ6-3发酵制备的低度海红果酒在发酵前期表现出更优异的品质特性。
In order to explore the practical application of the native Saccharomyces cerevisiae strain in the fermentation of Haihong fruit wine,this study used the S.cerevisiae CDJQ6-3 strain isolated and screened in the laboratory to prepare low-alcohol Haihong fruit wine(with an alcohol content of 5%vol).Then,the dynamic quality changes of the wine during fermentation were studied based on conventional physicochemical analysis and electronic sensing technology.The results showed that the contents of soluble solids,total sugar,reducing sugar,and the pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation,while the alcohol content and total acid content showed an increasing trend.In terms of color,low-alcohol Haihong fruit wine presents as a whole a bright red-yellow tone.In terms of flavor substance composition,the contents of nitrogen oxides,sulfides,terpenoids,methane,ethanol,alkanes,and organic sulfides gradually accumulated during fermentation,while the contents of aromatic substances gradually decreased.Meanwhile,the sourness and astringency of the wine gradually increased.Compared to the later stages of fermentation(6~14 d),the low-alcohol Haihong fruit wine in the early stage of fermentation(1~6 d)had better quality characteristics,which were manifested as a higher red-greenness(a^(*))and aromatic substance content.At the same time,the saltiness,astringency,and umami aftertaste were significantly higher(P<0.05),while the contents of nitrogen oxides,hydrogen,methane,(organic)sulfides,terpenoids,ethanol,and alkanes,as well as the acidity(absolute value),bitterness,and astringency were significantly lower(P<0.05).It can be concluded that the low-alcohol Haihong fruit wine prepared by S.cerevisiae CDJQ6-3 fermentation exhibited superior quality characteristics in the early stage of fermentation.
作者
郑艺
宋芳
张一帆
云哲
苏裕家
申秀清
ZHENG Yi;SONG Fang;ZHANG Yifan;YUN Zhe;SU Yujia;SHEN Xiuqing(School of International Business,Inner Mongolia University of Finance and Economics,Hohhot 010070,China)
出处
《轻工学报》
北大核心
2025年第5期20-28,共9页
Journal of Light Industry
基金
中央引导地方科技发展基金项目(2023ZY0013)。
关键词
低度海红果酒
酿酒酵母
发酵过程
理化指标
电子传感技术
low-alcohol Haihong fruit wine
Saccharomyces cerevisiae
fermentation process
physicochemical index
electronic sensor technology
