农业机械学报2024，Vol.55Issue(5)：419-430,12.DOI:10.6041/j.issn.1000-1298.2024.05.040
不同酵母多糖添加条件下早酥梨-美乐低醇复合果酒品质研究
Quality of Low-alcohol Zaosu Pear-Merlot Wine under Different Yeast Polysaccharide Addition Conditions
摘要
Abstract
In order to improve the quality of low-alcohol Zaosu pear-Merlot wine,Zaosu pear and Merlot grape juice were blended in a volume ratio of 50:50 as test materials.Yeast cell wall,water-solubleβ-glucan and mannoprotein were added to the blended juice at a dose of 0.25 g/L respectively before alcohol fermentation,and Saccharomyces cerevisiae as well as non-Saccharomyces yeast were inoculated for mixed fermentation.The volatile aroma compounds in fermented fruit wine were determined by HS-SPME-GC-MS,and their effects on the aroma quality of wine were analyzed by using fuzzy mathematics sensory evaluation method.The results showed that all three kinds of yeast polysaccharides had positive effect on the alcohol fermentation kinetics and physicochemical index of low-alcohol Zaosu pear-Merlot wine,especially the significant difference in the color parameter CIELab between the fruit wine added with yeast mannoprotein and the control.In addition,the addition of yeast mannoprotein could increase the content of terpenes,esters and higher alcohols in fruit wine,especially ethyl 2-methylbutyrate,ethyl butyrate,phenethyl acetate,ethyl decanoate,citronellol and geraniol with floral and fruity flavor.Based on fuzzy mathematics evaluation,the sensory score of fruit wine added with yeast mannoprotein reached 7.400 points.In summary,exogenous addition of yeast mannoprotein could effectively stabilize the color of low-alcohol Zaosu pear-Merlot wine and improve its aroma quality.关键词
酵母多糖/早酥梨-美乐葡萄汁/复合果酒/挥发性香气化合物/模糊数学感官评价Key words
yeast polysaccharides/Zaosu pear-Merlot grape juice/composite fruit wine/volatile aroma compounds/fuzzy mathematics sensory evaluation分类
轻工纺织引用本文复制引用
袁倩,李嘉欣,柳秉红,杨学山,祝霞..不同酵母多糖添加条件下早酥梨-美乐低醇复合果酒品质研究[J].农业机械学报,2024,55(5):419-430,12.基金项目
国家自然科学基金地区基金项目(32060581、32260637)、甘肃省自然科学基金项目(20JR10RA527)和甘肃省葡萄酒产业发展基金项目(20180820-08、20180820-07、GCJ-2019-125-1) （32060581、32260637）
