不同商用酿酒酵母对软枣猕猴桃果酒有机酸和挥发性物质的影响

温锦丽; 孙怡宁; 原鹏强; 何艳丽; 孙博位; 严一平; 谭越; 路文鹏

doi:10.13386/j.issn1002-0306.2023100235

不同商用酿酒酵母对软枣猕猴桃果酒有机酸和挥发性物质的影响

Effect of Different Commercial Saccharomyces cerevisiae Strains on the Organic Acids and Aromatic Substances of Actinidia arguta Wines

摘要

摘要: 为研究不同酿酒酵母对软枣猕猴桃果酒风味品质的影响，选用了9种市场常见的活性干酵母酿制软枣猕猴桃果酒，采用高效液相色谱法（high-performance liquid chromatography，HPLC）和顶空固相微萃取与气质联用技术（headspace gas chromatography-mass spectrometry，HS-GC-IMS）测定果酒的有机酸和挥发性香气物质，并对果酒进行感官评价。结果表明，不同酵母酿制的软枣猕猴桃果酒中有机酸含量存在明显差异，主要有机酸是柠檬酸和奎宁酸，酵母NSD有降酸作用，其发酵软枣猕猴桃果酒的有机酸总量为13.004 g/L。不同发酵条件下软枣猕猴桃酒的挥发性化合物组成相似，含量上存在差异。GC-IMS共定性出51种挥发性化合物，其中包含酯类24种、醇类11种、醛类9种、酮类4种、萜烯类2种、酸类1种；酵母NSD发酵的软枣猕猴桃酒样挥发性化合物总量最高，为75125.01 μg/L。主成分分析（principal component analysis，PCA）和正交偏最小二乘判别分析（orthogonal partial least squares discriminant analysis，OPLS-DA）能够有效地区分不同酵母发酵的软枣猕猴桃果酒，并根据P值<0.05且VIP值>1筛选出了7种主要挥发性香气物质：己酸乙酯、乙酸异戊酯、3-甲基-1-丁醇、2-甲基-1-丙醇、乙酸异丁酯、4-甲基-1-戊醇和己酸甲酯。感官评定结果显示，酵母NSD发酵的酒样香气浓郁，酸度适中，口感醇厚，滋味最佳，感官评分最高。总体表明：酵母NSD可提高软枣猕猴桃酒的风味品质，是一种适合软枣猕猴桃果酒酿制的优良酵母。本研究为软枣猕猴桃酒的风味物质分析提供了研究思路，研究结果为软枣猕猴桃果酒后期的风味提升提供一定理论基础。

Abstract: This study examined the effect of different Saccharomyces cerevisiae on the flavor and taste of Actinidia arguta wine. Nine kinds of commercial S. cerevisiae were applied to ferment A. arguta wine. High-performance liquid chromatography (HPLC) and headspace gas chromatography-mass spectrometry (HS-GC-IMS) were used to determine the organic acids and volatile aroma compounds of the wines, respectively, and a sensory evaluation was performed. The results indicated that the organic acid content of the A. arguta wines varied significantly among different S. cerevisiae, with citric acid and quinic acid being the main organic acids. The S. cerevisiae NSD had an acid-reducing effect, and the total organic acid content of its fermented Actinidia arguta wines was 13.004 g/L. Fifty-one volatile compounds were identified by HS-GC-IMS, comprising 24 esters, 11 alcohols, 9 aldehydes, 4 ketones, 2 terpenes, and 1 acid, with the highest total volatile compound content in the NSD sample (75125.01 μg/L). There were no significant differences in the types of volatile compounds, but there were significant differences in the contents (P<0.05). Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) effectively differentiated the A. arguta wines fermented by different S. cerevisiae. Seven key volatile aroma substances were screened out based on the P<0.05 and VIP>1: ethyl hexanoate, isoamyl acetate, 3-methyl-1-butanol, 2-methyl-1-propanol, isobutyl acetate, 4-methyl-1-pentanol, and methyl hexanoate. The sensory evaluation revealed that the wine fermented by S. cerevisiae NSD had a strong aroma, moderate acidity, mellow taste, optimal flavor, and the highest sensory scores. Overall, the results showed that the S. cerevisiae NSD could improve the flavor quality of A. arguta wine, and it was a suitable yeast for A. arguta winemaking. This study would provide a research idea for analyzing the flavor substances in A. arguta wine, and the results offer a theoretical basis for improving the flavor of A. arguta wine in the future.