不同发酵条件对枣酒风味的偏向性差异分析

Analysis on the Biased Difference of Jujube Wine Flavor Under Different Fermentation Conditions

对不同温度、pH值、酵母添加量条件下发酵枣酒中的风味物质和甲醇含量进行检测,并采用偏最小二乘法着重分析了不同发酵条件下VIP(Value Importance in Projection)值大于1、P值小于0.05的标记物含量及差异性,探究不同发酵条件对枣酒风味的偏向性差异影响。结果表明,不同的pH值发酵条件主要会对枣酒中萜类物质、酯类物质及烃类物质含量产生影响,且自然pH值条件下发酵的枣酒挥发性香气物质总量最高,酯类含量占总挥发性香气物质比例最高;发酵温度变化对酯类物质的偏向性差异影响最大,且发酵温度为28℃时,枣酒中挥发性香气成分较丰富,酯类含量较高;不同酵母添加量对枣酒中酯类物质的偏向性差异影响较大,对挥发性香气成分种类数影响不大,但酵母添加量过多会使挥发性香气成分总量明显降低;低pH值发酵条件下果胶酶活性较低,分解果胶能力下降,导致枣酒中甲醇含量显著降低,而其他发酵条件下甲醇含量相差不大。

The flavor components and methanol content of jujube wine fermented under different temperature,pH and yeast addition were detected,and the contents and differences of labeled compounds with ViP(Value Importance in Projection)value greater than 1 and P value less than 0.05 under different fermentation conditions were analyzed by partial least square method.The results showed that different pH fermentation conditions mainly affected the contents of terpenoids,esters and hydrocarbons in jujube wine,and the total amount of volatile aroma substances in jujube wine fermented at natural pH was the highest,and the proportion of esters to total volatile aroma substances was the highest.The change of fermentation temperature mainly affected the contents of esters,and when the fermentation temperature was 28℃,the volatile aroma components in jujube wine were rich,and the ester content was high.Different yeast addition had a great influence on the preference of esters in jujube wine,and had little influence on the number of volatile aroma components,but excessive yeast addition would significantly reduce the total amount of volatile aroma components.Under low pH fermentation conditions,the activity of pectinase was low and the ability to decompose pectin was reduced,leading to a significant reduction in methanol content in jujube wine,while the methanol content in other fermentation conditions was similar.