优良猕猴桃酒酵母优选及猕猴桃酒.doc

优良猕猴桃酒酵母优选及猕猴桃酒
香气调控技术研究
摘 要
本试验以秦美猕猴桃为原料,采用实验室培育的酵母融合子为发酵剂,通过猕猴桃酒发酵试验,优化出了猕猴桃酒发酵最佳酵母菌株及与其对应的发酵工艺参数,探索建立了基于SPME-GC-MS的猕猴桃酒香气物质检测方法,以此为基础,建立了猕猴桃酒感官品质与可调控工艺参数之间的关系模型;建立了主要香气物质绝对含量与可调控发酵工艺参数的关系模型;建立了酯类、醇类、酸类物质总量与可调控工艺参数之间的关系模型;揭示了发酵工艺参数与感官品质、猕猴桃酒特征香气物质构成与含量内在关系,从而为实现通过发酵工艺参数的调控达到调控猕猴桃酒香气物质构成和含量奠定了理论基础。
本研究得到如下结果:
1. 通过发酵力试验、酵母发酵性能单因素试验及正交试验,筛选出一株优良的猕猴桃酒酵母融合子—WF25,与其对应最佳工艺条件为:接种量9%,温度20℃,pH值3.5。
2. 建立了温度、接种量及pH值这三个发酵工艺参数与感官评价指标、主要香气物质绝对含量、酯类、醇类、酸类物质总量调控数学模型共36个,模型类型有三元三次多项式、幂函数、对数函数,每个模型均达到显著水平,拟合性较好。
3. 本研究发现猕猴桃酒的挥发成分主要包括:醇类、酯类、挥发酸、醛酮类近80种香气物质,并非国内外资料所报道的40多种香气物质。其中酯类物质最多,其次是醇类物质和酸类物质,再次是酮类物质,最后是酚类物质,本试验部分酒样中还发现有醛类物质、烃类物质、噻吩类物质、呋喃类物质及醚类物质。
4. 猕猴桃酒样中乙酸乙酯、丁酸甲酯、丁酸异丁酯、丁酸乙酯、异丁醇、乙酸异戊酯、异戊醇、乙酸己酯、己醇、辛酸乙酯、癸酸乙酯、乙酸苯乙酯、月桂酸乙酯、苯乙醇、辛酸、癸酸、己酸乙酯等相对含量较高。同时,本试验中发现的相对含量低的物质—α-松油醇、里哪醇、2-呋喃甲醛、丁子香酚、异薄荷酮也具有不可忽视的作用,极有可能也是构成猕猴桃酒的特征香气成分。
5. 本试验首次在猕猴桃酒中发现了油酸乙酯、棕榈酸乙酯、9-癸烯酸、肉豆蔻酸乙酯、月桂酸乙酯、香茅醇、法呢醇、异薄荷酮香气物质,目前国内外资料中报道的猕猴桃酒香气物质—己醇、苯乙醇、丁醇、戊醇、乙酸乙酯、乳酸乙酯、琥珀酸二乙酯、乙酸异戊酯、乙酸己酯、乙酸苯乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯、辛酸、芳樟醇、α-松油醇等均在本试验研究中也检测出,并得到证实。
6. 对定量的34种香气物质进行主成分分析,结果表明:由丁酸甲酯、丁酸乙酯、丙醇、丁醇、2,3-丁二醇、癸酸乙酯、4-羟基丁酸乙酯、丁子香酚、棕榈酸乙酯、油酸乙酯基本可以代表本试验所定量出的34种香气物质呈现出的香气物质所构成的风味特征。
关键词: 猕猴桃酒;SPME-GC-MS;香气物质调控;数学模型
STUDY ON SELECTING EXCELLENT
KIWI WINE YEASTS AND
CONTROLLING AROMA COMPONENTS
ABSTRACT
In this paper,kiwi wine was fermentated by Qinmei kiwifruits and fusants cultivated in our lab to select an excellent fusant and good fermentation condition corresponding to it,the mensurating method of aroma components in kiwi wine was established based on SPME-GC-MS,the relationship models between sensory quality and fermentation condition,between absolute content of major aroma components and fermentation condition, between total contents of esters,alcohols,acids and fermentation condition were established. The relationship between fermentation condition and sensory quality, characteristic aroma in kiwi wine were exposured. This study offered foundation for controlling the composing and the content of aroma in kiwi wine by controlling fermentation condition.
The results showed that:
1.The slected fusant was strainWF25, and the optimized fermentation condition corresponding to it were loads 9%, temperature 20℃ and pH 3.5 in term of fermentation vigor experiment, single factor experiment and orthogonal experiment.
2.The 36 mathematics formulas were established respectively in term of relationships between fermentation condition and sensory evaluation scores, and absolute content of major aroma components, and major aroma components types.
3.Therer are about 80 aroma components of alcohols, acids, esters, ketones and aldehydes in kiwi wine,which are not the 40 aroma components in reports of home and abroad.The amount sequence of them in each wine was esters, alcohols,acids, ketones and hydroxybenzenes. Aldehydes,hydrocarbons,thiophenes,furans and aethers were identified in part wines.
4.The components of higher relative content in wines were ethyl acetate, butanoic acid methylester, acetic acid isobutylester, butyric acid ethylester, isobutylalcohol, isopentylacohol acetate, isopentylalcohol, acetic acid hexylester, hexylalcohol, ethyl caprylate, decanoic acid ethylester, acetic acid phenethylester, lauric acid ethylester, benzeneethanol, octanoic acid,decanoic acid and hexanoic acid ethyl ester.Some components of lower relative content also played important roles in wines,such asα-terpineol, linalool,furfural,isomenth