摘要
【目的】筛选出适宜新疆毛桃果酒加工的优良酵母。【方法】以新疆毛桃为酿酒原料,选取7种商业酿酒酵母发酵制备果酒,分别测定成品果酒中的理化指标、抗氧化性物质含量和DPPH、超氧阴离子清除率,利用主成分分析(PCA)法进行综合评价;采用模糊综合评价法评价感官风味。【结果】不同商业酵母制备的新疆毛桃果酒理化及感官存在显著差异。SB酵母酿制的果酒总酸含量最低为4.8 g/L,PE酵母最高则为7.5 g/L;RW酵母酿制的果酒总多酚含量最低为143.4 mg/L,EC酵母最高则为214.7 mg/L;从10个指标中提取了3个主成分,主成分的累计贡献率达到80.904%,能较好体现果酒的综合品质,排名最高为SB酵母。SB酵母发酵的酒样评分最高,为85.1分,酵母BV818评分最低,为68.9分。【结论】SB酵母更为适宜新疆毛桃果酒酿造,其酵造的果酒品质和风味最佳。
【Objective】In order to screen suitable fermentation strains of Saccharomyces cerevisiae for Xinjiang peach fruit wine.【Methods】Xinjiang peaches were used as raw materials,and seven strains of commercial yeasts were selected to ferment the fruit wine.And then,the physicochemical indicators,antioxidant substance content,DPPH,and superoxide anion scavenging rates were measured.During the process,Principal Component Analysis(PCA)was employed for analysis and comprehensive evaluation.Additionally,sensory flavor evaluation was conducted using the fuzzy comprehensive evaluation method.【Results】Significant differences were observed in the physicochemical properties and sensory characteristics of Xinjiang peach fruit wines prepared using different commercial yeasts.The total acid content of the fruit wine fermented by the SB yeast was the lowest at 4.8 g/L,while that of the PE yeast was the highest at 7.5 g/L.The total polyphenol content of the fruit wine made with the RW yeast was the lowest at 143.4 mg/L,whereas that of EC yeast was the highest at 214.7 mg/L.The cumulative contribution rate of the three principal components reached 80.904%,which adequately reflected the overall quality of the fruit wines,with the highest ranking achieved by the wine fermented using SB yeast.The wine sample fermented by the SB yeast had the highest score of 85.1,while the sample with yeast BV818 had the lowest score of 68.9.【Conclusion】SB yeast is more suitable for the production of Xinjiang peach wine,as the wine it produces has the best quality and flavor.
作者
王治泽
谭慧林
朱友娟
李娟
牛贵洋
张志东
王丽玲
WANG Zhize;TAN Huilin;ZHU Youjuan;LI Juan;NIU Guiyang;ZHANG Zhidong;WANG Lilin(Aksu Inspection and Testing Center,Aksu Xinjiang 843000,China;Aksu Vocational and Technical College,Wensu Xinjiang 843100,China;Institute of Microbiology,Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences,Urumqi 830091,China;Key Laboratory of Intensive Processing of Characteristic Agricultural Products in Southern Xinjiang of XPCC/College of Food Science and Engineering,Aral Xinjiang 843300,China)
出处
《新疆农业科学》
北大核心
2025年第7期1784-1793,共10页
Xinjiang Agricultural Sciences
基金
天山英才-青年科技拔尖人才项目(2022TSYCJC0040)
第三次新疆综合科学考察项目(2022xjkk1200)
新疆维吾尔自治区重点研发计划项目(2022B02026-5,2022B02024-4)。
关键词
新疆毛桃
果酒
酿酒酵母
主成分分析
模糊综合评价
Xinjiang peach
fruit wine
Saccharomyces cerevisiae
principal component analysis
fuzzy comprehensive evaluation
