不同果胶酶对低醇桑葚果酒品质的影响研究

Effect of different pectinases on the quality of low-alcohol mulberry wine

为探究果胶酶处理对低醇桑葚果酒理化性质、感官特性和风味物质的影响,以鲜桑葚为原料,选用7种不同的果胶酶(编号为1~7号)进行预处理,对发酵后低醇桑葚果酒的理化指标、挥发性成分进行分析和感官品评。结果表明,4号果胶酶处理后的桑葚果酒酒精度最高(8.06%vol),黄酮类和多酚类化合物含量较高,分别为175.42 mg/100 m L和159.84 mg/100 m L,亮度值和红绿值也优于其他样品,感官评分为85.0分,酒体色泽呈宝石红,果香、酒香浓郁纯正,酒体丰满,具桑葚果酒的典型风格。气相色谱-质谱(GC-MS)和电子鼻分析结果显示,4号低醇桑葚果酒风味物质种类丰富,其中月桂酸乙酯、异戊醇和苯乙醇等的含量较高。综上,果胶酶处理能有效弥补低醇桑葚果酒由于控糖发酵引起的香气不足的问题,为果胶酶在低醇桑葚果酒中的应用提供一定的数据参考。

To explore the effects of pectinase treatment on the physicochemical properties,sensory characteristics,and flavor compounds of low-alcohol mulberry wine,using fresh mulberries as raw materials,seven different types of pectinases(number as 1-7#) were selected for pre-treatment,followed by analyzing the physicochemical indexes,volatile compounds,and conducting sensory evaluation of the low-alcohol mulberry wine after fermentation.The results indicated that the mulberry wine treated with pectinases 4# had the highest alcohol content(8.06%vol),with relatively high levels of flavonoids and polyphenolic compounds of 175.42 mg/100 ml and 159.84 mg/100 ml,respectively.In addition,it displayed better brightness and red-green values compared to other samples.The sensory evaluation score was 85.0.The wine had deep ruby color,rich and authentic aroma of fruits and wine,full-bodied,and showed the typical characteristics of mulberry wine.GC-MS and electronic nose analysis indicated that low-alcohol mulberry wine 4# contained a variety of flavor compounds,including ethyl laurate,isoamyl alcohol and phenethyl alcohol,which were present in relatively high contents.In conclusion,pectinase treatment could effectively compensate for the insufficient aroma caused by controlled sugar fermentation in low-alcohol mulberry wine,providing valuable data reference for the application of pectinase in low-alcohol mulberry wine.