轻工学报2025，Vol.40Issue(5)：20-28,9.DOI:10.12187/2025.05.003
基于常规理化分析和电子传感技术的低度海红果酒发酵过程中品质动态变化研究
Dynamic study on quality of low-alcohol Haihong fruit wine during fermentation based on conventional physicochemical analysis and electronic sensor technology
摘要
Abstract
In order to explore the practical application of the native Saccharomyces cerevisiae strain in the fermentation of Haihong fruit wine,this study used the S.cerevisiae CDJQ6-3 strain isolated and screened in the laboratory to prepare low-alcohol Haihong fruit wine(with an alcohol content of 5%vol).Then,the dynamic quality changes of the wine during fermentation were studied based on conventional physicochemical analysis and electronic sensing technology.The results showed that the contents of soluble solids,total sugar,reducing sugar,and the pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation,while the alcohol content and total acid content showed an increasing trend.In terms of color,low-alcohol Haihong fruit wine presents as a whole a bright red-yellow tone.In terms of flavor substance composition,the contents of nitrogen oxides,sulfides,terpenoids,methane,ethanol,alkanes,and organic sulfides gradually accumulated during fermentation,while the contents of aromatic substances gradually decreased.Meanwhile,the sourness and astringency of the wine gradually increased.Compared to the later stages of fermentation(6～14 d),the low-alcohol Haihong fruit wine in the early stage of fermentation(1～6 d)had better quality characteristics,which were manifested as a higher red-greenness(a∗)and aromatic substance content.At the same time,the saltiness,astringency,and umami aftertaste were significantly higher(P<0.05),while the contents of nitrogen oxides,hydrogen,methane,(organic)sulfides,terpenoids,ethanol,and alkanes,as well as the acidity(absolute value),bitterness,and astringency were significantly lower(P<0.05).It can be concluded that the low-alcohol Haihong fruit wine prepared by S.cerevisiae CDJQ6-3 fermentation exhibited superior quality characteristics in the early stage of fermentation.关键词
低度海红果酒/酿酒酵母/发酵过程/理化指标/电子传感技术Key words
low-alcohol Haihong fruit wine/Saccharomyces cerevisiae/fermentation process/physicochemical index/electronic sensor technology分类
轻工纺织引用本文复制引用
郑艺,宋芳,张一帆,云哲,苏裕家,申秀清..基于常规理化分析和电子传感技术的低度海红果酒发酵过程中品质动态变化研究[J].轻工学报,2025,40(5):20-28,9.基金项目
中央引导地方科技发展基金项目(2023ZY0013) （2023ZY0013）
