发酵温度对梨酒品质的影响

马懿; 谢李明; 肖雄峻; 喻康杰; 魏紫云; 熊蓉; 禹潇; 黄慧玲

doi:10.13386/j.issn1002-0306.2022110057

发酵温度对梨酒品质的影响

doi: 10.13386/j.issn1002-0306.2022110057

马懿^{1, 2, ,},
谢李明^{1, 2},
肖雄峻^{1, 2},
喻康杰^{1, 2},
魏紫云^{1, 2},
熊蓉^{1, 2},
禹潇^{1, 2},
黄慧玲^{1, 2}

1.
四川轻化工大学生物工程学院，四川宜宾 644000
2.
四川省酿酒专用粮工程技术研究中心，四川宜宾 644000

基金项目: 国家自然科学基金项目（31801458）；四川省科技厅项目（2020YJ0402）；四川轻化工大学创新基金项目（Y2022073）。

详细信息

作者简介:
马懿（1983−），男，博士，副教授，研究方向：食品科学与工程，E-mail：191066789@qq.com

通讯作者:
马懿（1983−），男，博士，副教授，研究方向：食品科学与工程，E-mail：191066789@qq.com

中图分类号: TS262.7
计量
- 文章访问数: 91
- HTML全文浏览量: 16
- PDF下载量: 10
- 被引次数: 0
出版历程
- 收稿日期: 2022-11-07
- 网络出版日期: 2023-04-21
- 刊出日期: 2023-06-01

Effect of Fermentation Temperature on the Quality of Pear Wine

MA Yi^{1, 2
, ,},
XIE Liming^{1, 2},
XIAO Xiongjun^{1, 2},
YU Kangjie^{1, 2},
WEI Ziyun^{1, 2},
XIONG Rong^{1, 2},
YU Xiao^{1, 2},
HUANG Huiling^{1, 2}

1.
College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
2.
Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin 644000, China

摘要

摘要: 发酵温度会影响梨酒发酵过程中微生物的代谢，进而影响梨酒的香气和质量。本文以库尔勒香梨为原材料，分别在8、13、18及23 ℃发酵温度下进行梨酒酿造，发酵完成后对梨酒的基本理化指标、色度和褐变度进行测定，采用顶空固相微萃取-气相色谱-质谱联用技术（headspace solid phase micro-extraction gas chromatography mass spectrometry, HS-SPME-GC-MS）进行定性和半定量，研究发酵温度对梨酒品质的影响。结果表明：较低发酵温度ULT组（8 ℃）和LT组（13 ℃）梨酒酸度低、褐变度低、亮度高，酒体更澄清透明。梨酒中共鉴定出挥发性物质28种，其中酯类12种，醇类8种，酸类4种，酚类1种，烷类3种。在13 ℃下生产梨酒的酯类物质含量最高，为3150.30 μg/L，特征香气物质辛酸乙酯含量最高，可达1939.45 μg/L；同时感官评分最高，为83.7分，为梨酒适宜的发酵温度。综上，在13 ℃发酵具有改善梨酒品质的潜力。
- 发酵温度 /
- 梨酒 /
- 顶空固相微萃取-气相色谱-质谱法(HS-SPME-GC/MS) /
- 挥发性物质
Abstract: The aroma and quality of pear wine was strongly affected by fermentation temperature by influencing the metabolism of microorganism during the fermentation. In this study, Korla fragrant pear was used as raw material to make pear wine at the fermentation temperature of 8, 13, 18 and 23 ℃. After fermentation, the basic physicochemical indexes, chromaticity and browning degree of pear wine were determined. Headspace solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to qualitatively and semi-quantitatively study the effect of fermentation temperature on the quality of pear wine. The results showed that the pear wine with lower fermentation temperature ULT (8 ℃) and LT (13 ℃) had lower acidity, lower browning degree and higher brightness, and the wine was more transparent. A total of 28 volatile compounds were identified in pear wine, including 12 kinds of esters, 8 kinds of alcohols, 4 kinds of acids, 1 kind of phenol and 3 kinds of alkanes. The ester content of pear wine produced at 13 ℃ was the highest, which was 3150.30 μg/L, the content of etheyl octanoat, a characteristic aroma substance, was the highest, up to 1939.45 μg/L. At the same time, the sensory score was the highest, 83.7 points, which indicated that 13 ℃ was the appropriate fermentation temperature of pear wine. In conclusion, fermentation at 13 ℃ has the potential to improve the quality of pear wine.
- fermentation temperature /
- pear wine /
- headspace solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC/MS) /
- volatile compounds

HTML全文

图 1 梨酒酿造工艺流程图

Figure 1. Pear wine brewing process flow chart

下载: 全尺寸图片幻灯片

图 2 不同发酵温度下每日CO₂释放量变化图

Figure 2. Plot of changes in daily CO₂ release under different fermentation temperature groups

下载: 全尺寸图片幻灯片

图 3 不同发酵温度对梨酒褐变度的影响

Figure 3. Effect of fermentation temperature on browning degree of pear wine

注：图中不同小写字母表示差异显著（P<0.05）。

下载: 全尺寸图片幻灯片

图 4 梨酒的CIE参数

Figure 4. CIE parameters of pear wine

注：不同小写字母表示同一指标组间差异显著（P<0.05）。

下载: 全尺寸图片幻灯片

图 5 梨酒的挥发性化合物色谱图

Figure 5. Chromatogram of volatile compounds in pear wine

下载: 全尺寸图片幻灯片

图 6 梨酒的PCA因子载荷图

Figure 6. Factor loading diagram of PCA of pear wine

下载: 全尺寸图片幻灯片

表 1 感官评定标准

Table 1. Sensory evaluation standards

评价指标及权重	等级	品评标准	分值（分）
外观（0.2）	优	清澈透明、悦目协调、有光泽	90~100
	良	澄清透明、有光泽、无明显悬浮物	80~89
	中	澄清、无明显悬浮物	70~79
	差	色泽暗淡、轻微浑浊	60~69
香气（0.3）	优	有浓郁、协调的酒香味和果香味，味道清爽、柔和	90~100
	良	有典型的酒香和果香，香味较协调，但果香味偏淡	80~89
	中	香味稍有不足但无异香	70~79
	差	果香酒香不足或有异香	60~69
滋味（0.3）	优	口感柔和、诸位协调，醇厚绵长	90~100
	良	口感较柔和、协调，酒味明显	80~89
	中	口感柔和，酒体稍有不协调，入喉稍有刺激	70~79
	差	口感一般，寡淡，入喉刺激感强	60~69
典型性（0.2）	优	风格独特，典型完美，优雅无缺	90~100
	良	有典型性，风格良好	80~89
	中	有典型性但不够优雅	70~79
	差	典型性不明显	60~69

下载: 导出CSV

表 2 不同发酵温度下梨酒的基础理化指标

Table 2. Basic physical and chemical indexes of pear wine with different fermentation temperature

理化指标	发酵温度
理化指标	8 ℃（ULT）	13 ℃（LT）	18 ℃（MT）	23 ℃（HT）
可溶性固形物（°Brix）	7.02±0.03^a	7.01±0.02^a	7.01±0.00^a	7.02±0.03^a
还原糖（g/L）	1.03±0.05^a	0.75±0.04^b	0.58±0.02^c	0.55±0.03^c
总酸（以酒石酸计，g/L）	2.75±0.22^c	3.75±0.19^b	4.28±0.20^a	4.13±0.05^a
酒精度（%vol）	10.87±0.03^a	10.82±0.02^a	10.77±0.02^b	10.59±0.02^c
注：同行不同小写字母表示差异显著（P<0.05）；表3同。

下载: 导出CSV

表 3 梨酒挥发性香气化合物的组成及含量

Table 3. Composition and content of volatile aroma compounds in pear wine

种类	序号	香气物质	质量浓度（μg/L）
种类	序号	香气物质	ULT	LT	MT	HT
酯类	1	乙酸乙酯	481.15±7.51^a	ND	79.11±2.38^b	ND
	2	乙酸异戊酯	327.79±2.56^a	94.52±1.68^c	ND	162.48±4.29^b
	3	乙酸苯乙酯	170.85±2.16^d	236.07±1.57^c	954.78±13.26^a	734.32±4.35^b
	4	己酸乙酯	294.91±1.56^a	162.37±1.14^d	170.35±2.54^c	184.26±2.33^b
	5	庚酸乙酯	72.56±1.55^a	36.25±2.37^b	ND	ND
	6	辛酸乙酯	1270.66±135.68^b	1939.45±213.65^a	723.25±122.39^c	953.82±139.86^c
	7	癸酸乙酯	183.08±4.32^d	638.87±6.21^a	364.62±4.28^c	400.97±1.64^b
	8	甲酸庚酯	85.24±6.53	ND	ND	ND
	9	9-癸烯酸乙酯	207.83±13.21^ab	ND	202.16±11.26^b	230.16±20.76^a
	10	月桂酸乙酯	ND	11.57±2.54^c	142.44±1.42^a	130.78±1.67^b
	11	辛酸3-甲基丁酯	ND	31.20±10.32	ND	ND
	12	十六酸乙酯	ND	ND	130.98±3.59^a	87.48±1.47^b
		总酯	3094.07±175.08^ab	3150.30±239.48^a	2767.69±161.12^b	2884.27±176.37^ab
醇类	1	异丁醇	738.92±2.63^a	178.06±6.31^b	129.14±2.48^c	ND
	2	异戊醇	6701.67±235.18^a	3229.34±179.63^c	3082.72±257.52^c	3906.07±192.34^b
	3	正己醇	106.80±2.79	ND	ND	ND
	4	正辛醇	128.80±3.55^a	51.49±1.46^b	56.47±3.21^b	55.80±2.42^b
	5	1-壬醇	68.98±1.35^a	40.79±2.56^d	62.19±1.47^b	50.78±4.53^c
	6	苯乙醇	5038.48±354.21^b	5568.08±234.19^b	6516.77±349.58^a	5274.87±248.21^b
	7	正丙醇	57.87±6.48	ND	ND	ND
	8	3-甲硫基丙醇	ND	ND	30.74±2.35	ND
		总醇	12841.52±606.22^a	9067.76±424.15^b	9854.58±616.61^b	9287.52±447.5^b
酸类	1	乙酸	230.15±6.34^a	29.58±2.17^b	ND	ND
	2	己酸	71.83±4.31^a	ND	31.67±3.28^b	ND
	3	正辛酸	ND	146.18±2.66^b	147.26±3.17^b	174.32±4.52^a
	4	癸酸	ND	ND	87.43±1.69	ND
		总酸	301.99±10.65^a	175.76±4.83^c	266.36±8.14^b	174.32±4.52^c
酚类	1	2,4-二叔丁基苯酚	ND	189.41±2.36	ND	ND
烷类	1	十甲基环五硅氧烷	0.71±0.15^c	ND	74.78±0.56^b	155.46±0.72^a
	2	环己硅氧烷	49.40±3.13^b	ND	151.02±2.58^a	ND
	3	环庚烷硅氧烷	28.60±1.37^a	6.56±0.98^c	13.15±3.52^b	7.83±1.42^c
		总烷	78.71±4.65^c	6.56±3.34^d	238.96±6.66^a	163.29±2.14^b
总量			16316.29±796.60^a	12589.78±671.80^b	13127.58±792.53^b	12509.40±630.54^b
注：“ND”表示未检出。

下载: 导出CSV

参考文献(28)

[1]	郭航, 张瑞, 王智, 等. 库尔勒香梨果实生育期品质变化规律[J]. 新疆农业科学,2022,59(2):377−384. [GUO H, ZHANG R, WANG Z, et al. Changes of fruit quality during fruit growth period of Korla fragrant pear[J]. Xinjiang Agricultural Sciences,2022,59(2):377−384. doi: 10.6048/j.issn.1001-4330.2022.02.014
[2]	杨华. 砀山梨酒氧化褐变的机制及调控[D]. 无锡: 江南大学, 2021. YANG H. Mechanism and regulation of oxidative browning of Dangshan pear wine[D]. Wuxi: Jiangnan University, 2021.
[3]	赵婕, 袁倩, 张序, 等. 混合发酵对早酥梨-美乐低醇桃红果酒品质的影响[J]. 食品与发酵工业,2022,48(22):119−127. [ZHAO J, YUAN Q, ZHANG X, et al. Effect of mixed fermentation on the quality of Zaosu pear-Merlot low alcohol peach red fruit wine[J]. Food and Fermentation Industry,2022,48(22):119−127. doi: 10.13995/j.cnki.11-1802/ts.030876
[4]	邓星星, 张瑛, 梁莉, 等. 谷胱甘肽添加量对库尔勒香梨酒品质的影响[J]. 中国酿造,2020,39(11):120−125. [DENG X X, ZHANG Y, LIANG L, et al. Glutathione addition effect on the quality of Korla fragrant pear wine[J]. Brewed in China,2020,39(11):120−125. doi: 10.11882/j.issn.0254-5071.2020.11.023
[5]	李莉峰, 叶春苗, 韩艳秋. 不同澄清剂对南果梨酒澄清效果的影响[J]. 食品工业,2017,38(5):129−132. [LI L F, YE C M, HAN Y Q. Effects of different clarifiers on the clarifying effect of Nanguo pear wine[J]. Food Industry,2017,38(5):129−132.
[6]	沈雨思, 朱丹实, 潘越, 等. NFC苹果浊汁褐变与品质相关性研究[J]. 食品科学技术学报,2021,39(5):156−164. [SHEN Y S, ZHU D S, PAN Y, et al. Study on the correlation between browning and quality of NFC apple juice[J]. Journal of Food Science and Technology,2021,39(5):156−164. doi: 10.12301/j.issn.2095-6002.2021.05.018
[7]	张宁波, 张冉冉, 张军翔. 温度对下胶后霞多丽葡萄酒澄清效果的影响[J]. 江苏农业科学,2019,47(24):202−204. [ZHANG N B, ZHANG R R, ZHANG J X. Effect of temperature on clarification effect of Chardonnay wine after gumming[J]. Jiangsu Agricultural Sciences,2019,47(24):202−204. doi: 10.15889/j.issn.1002-1302.2019.24.047
[8]	PENG B, LI F, CUI L, et al. Effects of fermentation temperature on key aroma compounds and sensory properties of apple wine[J]. Journal of Food Science,2015,80(12):S2937−S2943. doi: 10.1111/1750-3841.13111
[9]	SHI X, LIU Y Q, MA Q Y, et al. Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine [J]. LWT-Food Science and Technology, 2022, 154.
[10]	刁体伟, 陈晓姣, 冷银江, 等. 植物源多酚对梨酒抗氧化能力及其感官品质的影响[J]. 食品与发酵工业,2022,48(23):93−101. [DIAO T W, CHEN X J, LENG Y J, et al. Effects of plant-derived polyphenols on antioxidant capacity and sensory quality of pear wine[J]. Food and Fermentation Industries,2022,48(23):93−101. doi: 10.13995/j.cnki.11-1802/ts.031036
[11]	李玉珍, 肖怀秋. 模糊数学评价法在食品感官评价中的应用[J]. 中国酿造,2016,35(5):16−19. [LI Y Z, XIAO H Q. Application of fuzzy mathematics evaluation in food sensory evaluation[J]. China Brewing,2016,35(5):16−19. doi: 10.11882/j.issn.0254-5071.2016.05.004
[12]	VLAHOU E, CHRISTOFI S, ROUSSIS I G, et al. Browning development and antioxidant compounds in white wines after selenium, iron, and peroxide addition[J]. Appl Sci-Basel,2022,12(8):3834. doi: 10.3390/app12083834
[13]	SCRIMGEOUR N, NORDESTGAARD S, LLOYD N D R, et al. Exploring the effect of elevated storage temperature on wine composition[J]. Australian Journal of Grape and Wine Research,2015,21(S1):713−722.
[14]	王鑫, 魏婧, 马蕊, 等. 蓝莓果汁贮藏中非酶褐变影响因素评价[J]. 食品工业科技,2019,40(14):94−99. [WANG X, WEI J, MA R, et al. Evaluation on influencing factors of non-enzymatic browning in storage of blueberry juice[J]. Science and Technology of Food Industry,2019,40(14):94−99. doi: 10.13386/j.issn1002-0306.2019.14.016
[15]	周文杰, 张芳, 王鹏, 等. 基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分[J]. 食品科学,2018,39(10):222−227. [ZHOU W J, ZHANG F, WANG P, et al. Based on GC-MS/GC-O and chemometrics, the characteristic aroma components of Korla fragrant pear wine were studied[J]. Food Science,2018,39(10):222−227. doi: 10.7506/spkx1002-6630-201810034
[16]	刘婷婷, 马岩石, 李娜, 等. 全果发酵与果渣发酵对欧李果酒香气特征的影响[J]. 食品科学,2016,37(12):99−104. [LIU T T, MA Y S, LI N, et al. Effects of whole fruit fermentation and fruit residue fermentation on aroma characteristics of European plum wine[J]. Food Science,2016,37(12):99−104. doi: 10.7506/spkx1002-6630-201612017
[17]	浩楠, 马腾臻, 杨学山, 等. 不同接种方式下小片球菌C30对‘赤霞珠’葡萄酒品质的影响[J]. 食品与发酵工业,2021,47(1):71−78. [HAN N, MA T Z, YANG X S, et al. Effect of C30 on the quality of Cabernet Sauvignon wine under different inoculation methods[J]. Food and fermentation Industry,2021,47(1):71−78. doi: 10.13995/j.cnki.11-1802/ts.023194
[18]	周文杰, 王鹏, 詹萍, 等. 香气活度值法结合PLSR用于梨酒特征香气物质筛选与鉴定[J]. 食品科学,2017,38(14):138−143. [ZHOU W J, WANG P, ZHAN P, et al. Aroma activity value method combined with PLSR was used to screen and identify characteristic aroma substances in pear wine[J]. Food Science,2017,38(14):138−143. doi: 10.7506/spkx1002-6630-201714021
[19]	BELTRAN G, NOVO M, LEBERRE V, et al. Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations[J]. FEMS Yeast Res,2006,6(8):1167−1183. doi: 10.1111/j.1567-1364.2006.00106.x
[20]	TORIJA M A J, BELTRAN G, NOVO M, et al. Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine[J]. International Journal of Food Microbiology,2003,85(1):127−136.
[21]	NTULI R G, SALTMAN Y, PONANGI R, et al. Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins[J]. Food Chemistry, 2022, 369.
[22]	孙丽君, 廖祖宋, 陈文, 等. 卷叶病对蛇龙珠葡萄酒香气特征的影响[J]. 食品科学技术学报,2022,40(2):119−130. [SUN L J, LIAO Z S, CHEN W, et al. Effect of leaf roll disease on aroma characteristics of snake dragon pearl wine[J]. Journal of Food Science and Technology,2022,40(2):119−130. doi: 10.12301/spxb202100463
[23]	代晨曦, 张旺, 张丹丹, 等. 赤霞珠葡萄酒苹果酸-乳酸发酵过程中香气成分动态变化[J]. 食品与生物技术学报,2020,39(8):99−105. [DAI C X, ZHANG W, ZHANG D D, et al. Dynamic changes of aroma components during malolactic fermentation of Cabernet Sauvignon wine[J]. Journal of Food and Biotechnology,2020,39(8):99−105. doi: 10.3969/j.issn.1673-1689.2020.08.012
[24]	刘学强, 钱泓, 周正, 等. 低产高级醇葡萄酒酵母菌株的筛选[J]. 食品与发酵工业,2016,42(3):73−78. [LIU X Q, QIAN H, ZHOU Z, et al. Screening of Saccharomyces cerevisiae strains with low yield of higher alcohol[J]. Food and Fermentation Industry,2016,42(3):73−78. doi: 10.13995/j.cnki.11-1802/ts.201603013
[25]	黄桂东, 徐珊珊, 刘惠, 等. 降黄酒高级醇无机氮源的筛选[J]. 食品与生物技术学报,2018,37(1):82−87. [HUANG G D, XU S S, LIU H, et al. Screening of inorganic nitrogen sources for higher alcohols in rice wine[J]. Journal of Food and Biotechnology,2018,37(1):82−87. doi: 10.3969/j.issn.1673-1689.2018.01.014
[26]	惠竹梅, 吕万祥, 刘延琳. 可同化氮素对葡萄酒发酵香气影响研究进展[J]. 中国农业科学,2011,44(24):5058−5066. [HUI Z M, LU W X, LIU Y L. Research progress on the effect of assimilable nitrogen on wine fermentation aroma[J]. Chinese Agricultural Sciences,2011,44(24):5058−5066. doi: 10.3864/j.issn.0578-1752.2011.24.011
[27]	朱传合, 杜金华. 苹果鲜汁酿酒技术研究[J]. 食品科学,2003(5):106−110. [ZHU C H, DU J H. Study on brewing technology of apple fresh juice[J]. Food Science,2003(5):106−110. doi: 10.3321/j.issn:1002-6630.2003.05.024
[28]	ARAGON P, ATIENZA J, CLIMENT M D. Influence of clarification, yeast type, and fermentation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines[J]. American Journal of Enology and Viticulture,1998,49(2):211−219. doi: 10.5344/ajev.1998.49.2.211