摘要
【目的】研究猕猴桃品种对猕猴桃果酒品质的影响,探索理化指标与感官评价的相关性,为通过原料筛选生产优质猕猴桃酒提供依据。【方法】以生理成熟期的金艳、翠香、翠玉和东红4个品种猕猴桃为原料,经过后熟软化、带皮破碎、添加果胶酶及ADT活性干酵母发酵等工序,酿制4个品种猕猴桃发酵酒,测定4种猕猴桃原料的理化指标(可溶性固形物(TSS)、总酸(TA)、固/酸比、pH值等),分析4种发酵酒在理化参数(TSS、TA、酒精度、残糖、挥发酸、可溶性蛋白)、抗氧化物质(总酚、维生素C、黄酮)、香气物质(酯类、醇类、萜烯类等)和感官品质(外观、香气、口感、风格)等方面的差异,研究不同品种猕猴桃果酒间感官指标与理化指标的关系。【结果】4个品种猕猴桃酿酒原料的TSS、TA和pH,以及4种果酒的TSS、TA、酒精度、可溶性蛋白及总酚、Vc、黄酮等均表现出不同程度的差异,发酵酒的酒精度与后熟果实原料的pH值之间存在极显著负相关。在4种猕猴桃果酒中,共检测出7类83种挥发性化合物,其中共有类型6类,共有物质24种,以酯类化合物的种类最多、相对含量最大。4种猕猴桃酒香气成分总质量浓度由大到小分别为金艳(3907.28μg/L)>东红(3493.22μg/L)>翠玉(3176.01μg/L)>翠香(2768.17μg/L)。4种猕猴桃酒的感官评分中,外观和总分存在一定差异,总分由高到低依次为东红>金艳>翠香>翠玉。感官指标与理化指标的相关性分析表明,不同品种猕猴桃果酒的外观与其可溶性蛋白质量浓度呈显著负相关,香气与芳樟醇和萜烯类物质质量浓度呈显著正相关,口感与原料果实的固/酸比呈显著正相关,而与黄酮质量浓度呈显著负相关。【结论】4个猕猴桃品种中,东红猕猴桃果酒的外观、香气、口感及与感官测试相关的理化指标表现最优,最适于酿制猕猴桃酒。
【Objective】The influences of kiwi varieties on quality of kiwi fruit wines were evaluated and the correlations between physicochemical indexes and sensory properties were explored to provide basis for producing high-quality kiwi wine through raw material screening.【Method】Four kiwi varieties including Jinyan,Cuixiang,Cuiyu and Donghong were harvested at physiological maturity.After ripening and softening,the fruits were crushed with skin before pectinase and ADT active dry yeast were added for fermentation.The physicochemical indexes of soluble solid(TSS),total acid(TA),solid/acid ratio and pH value were determined.The differences in physicochemical indexes(TSS,TA,alcohol content,residual sugars,volatile acids and soluble proteins),antioxidant substances(total phenols,vitamin C and flavonoids),aroma substances(esters,alcohols and terpenes)and sensory qualities(appearance,aroma,taste and style)of fer-mented wines were analyzed.The relationships between sensory indexes and physicochemical indexes of different fruit wines were also explored.【Result】TSS,TA and pH of kiwi fruit raw materials and TSS,TA,alcohol intensity,soluble protein,total phenol,Vc and flavonoids of fruit wines of four varieties showed varying differences.Alcohol content of brewed wine showed strong negative correlation with pH value of ripen fruit materials.A total of 83 volatile compounds of 7 classes were quantitatively detected from all wines with 6 classes and 24 substances in common.Types and mass concentrations of esters were the largest.Total mass concentrations of aroma components in these four kiwi wines were in the order of Jinyan(3907.28μg/L)>Donghong(3493.22μg/L)>Cuiyu(3176.01μg/L)>Cuixiang(2768.17μg/L).Appearance and total score also showed differences among four kiwi wines with total scores in order of Donghong>Jinyan>Cuixiang>Cuiyu.The appearance of different kiwi fruit wines had significant nega-tive correlations with soluble protein content and the sensory aroma had significant positive correlations with contents of linalool and terpenes.The taste had significant positive correlations with TSS/TA ratio of raw fruit materials,while had significant negative correlations with flavonoid contents.【Conclusion】Dong-hong kiwi wine showed the best appearance,aroma,taste and physicochemical indexes related to sensory tests among the four tested varieties,and it is the most suitable for making kiwi wines.
作者
张莉
肖静
胡鸿飞
龚世富
付震
王弋
王瑞庆
ZHANG Li;XIAO Jing;HU Hongfei;GONG Shifu;FU Zhen;WANG Yi;WANG Ruiqing(College of Life Science,Shangrao Normal University,Shangrao,Jiangxi 334001,China)
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2024年第4期146-154,共9页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家自然科学基金项目“基于分子感官科学的柑橘果酒风味形成机理研究”(31701521)
江西省应用研究培育计划项目“马家柚果酒最佳酿造复合体系研发”(20181BBF68014)。
关键词
猕猴桃
发酵果酒
品质评价
kiwi fruit
fermented fruit wine
quality evaluation
