摘要
为考察红曲对李子果酒风味和品质的影响,该研究以脆红李为原料,以未添加红曲米的李子果酒(SC)为对照组,以红曲米与酿酒酵母(Saccharomyces cerevisiae)混合发酵的李子果酒(HS)为实验组,采用常规检测方法及顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析其理化指标、颜色参数及挥发性风味物质,基于检测结果进行正交偏最小二乘法-判别分析(OPLS-DA),并结合感官评价分析其感官品质。结果表明,与对照相比,添加红曲米发酵的李子果酒pH值、a^(*)值、酒精度及干浸出物含量均显著增加(P<0.05),分别为3.41、12.42、11.36%vol、28.70 g/L;SC组、HS组样品分别检出30和35种挥发性风味物质,共有挥发性风味物质为28种,独有挥发性风味物质分别为2种、7种;结合方差分析P值<0.05、变量重要性投影(VIP)值>1.0,共鉴定出23种显著差异挥发性风味化合物;HS组李子果酒感官评分(54分)高于SC组(44.3分)。综上,添加红曲的混菌发酵更适合用于李子酒的酿造,有利于增加香气复杂性、稳定性和协调性。
To investigate the effect of Monascus on the flavor and quality of plum wine,using Cuihongli as raw materials,plum wine without Monascus rice addition(SC)as control group,and plum wine fermented by Monascus rice and Saccharomyces cerevisiae(HS)as experimental group,the physicochemical indexes,color parameters and volatile flavor substances were analyzed by conventional detection method and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).Based on the detection results,orthogonal partial least squares-discriminant analysis(OPLS-DA)was conducted,and the sensory quality was analyzed by sensory evaluation.The results showed that compared with the control group,the pH value,a^(*)value,alcohol content,and dry extract content of the plum wine fermented with Monascus rice increased significantly,which were 3.41,12.42,11.36%vol,and 28.70 g/L,respectively.A total of 30 and 35 kinds of volatile flavor substances were detected in the SC group and HS group samples,respectively.There were 28 common volatile flavor substances,2 and 7 unique volatile flavor substances,respectively.Combining the variance analysis P<0.05,and variable importance in projection(VIP)value>1.0,a total of 23 volatile flavor compounds with significant difference were identified.The sensory score of plum wine in the HS group(54 points)was higher than that in the SC group(44.3 points).In conclusion,the mixed fermentation with Monascus rice was more suitable for the brewing of plum wine,which was conducive to enhancing the complexity,stability,and harmony of the aroma.
作者
潘翠萍
吴忠红
杨雨函
何哲
刘格格
王俊杰
李艳琳
李华佳
李可
PAN Cuiping;WU Zhonghong;YANG Yuhan;HE Zhe;LIU Gege;WANG Junjie;LI Yanlin;LI Huajia;LI Ke(Institute of Agro-Products Processing Science and Technology(Institute of Food Nutrition and Health),Sichuan Academy of Agricultural Sciences,Chengdu 610000,China;Institute of Agro-Products Processing Science and Technology,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Yuexi Agriculture and Cultural Tourism Investment Co.,Ltd.,Liangshan 616650,China)
出处
《中国酿造》
北大核心
2025年第12期182-188,共7页
China Brewing
基金
四川省农业科学院1+9揭榜挂帅项目(1+9KJGG007)
新疆农业科学院农业科技创新稳定支持专项(xjnkywdzc-2024002-06)
四川省衔接推进乡村振兴科技专项(2024ZHXC0019)。
关键词
红曲
混菌发酵
李子
挥发性风味物质
正交偏最小二乘-判别分析
差异分析
Monascus
mixed strains fermentation
plum
volatile flavor substance
orthogonal partial least squares-discriminant analysis
difference analysis
