摘要
为探究不同品种蓝莓(法新、蓝丰、灿烂、蓝雨、薄雾、珠宝、园蓝、莱克西)制备蓝莓酒品质的差异,该研究对蓝莓果实及蓝莓酒的理化指标进行检测,对其理化指标进行相关性分析及主成分分析(PCA),采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)检测不同品种蓝莓制备蓝莓酒挥发性风味物质,并进行感官品评。结果表明,在8个蓝莓品种中,园蓝果实质量稍小(0.79 g),可溶性固形物(125.94 g/L)、总糖含量(126.49 g/L)显著高于其他7个品种(P<0.05),总酸适中(5.48 g/L)。园蓝蓝莓酒酒精度及花色苷、单宁含量最高,分别为10.3%vol、0.089 mg/L、1.54 g/L(P<0.05)。相关性分析表明,蓝莓果实与蓝莓酒理化指标之间具有相关性;PCA结果表明,园蓝综合得分最高(2.463)。园蓝蓝莓酒苯环类香气物质含量最高(407.86 mg/L),酯香突出,醇酯含量协调,感官品评香气、酒体、典型性方面显著突出。因此,园蓝酿造的蓝莓酒品质最优。
In order to explore the difference in the quality of blueberry wines brewed with different varieties(Faxin,Bluecrop,Brightwell,Bluerain,Mist,Jewelry,Gardenblue,Legacy),the physicochemical indexes of blueberry fruit and blueberry wine were detected,and correlation analysis and principal component analysis(PCA)were performed based on the physicochemical indexes.The volatile flavor substances in blueberry wines prepared with different varieties of blueberry were detected by HS-SPME-GC-MS,and the sensory evaluation was carried out.The results showed that among the 8 blueberry varieties,the fruit mass of Gardenblue was slightly smaller(0.79 g),the soluble solids contents(125.94 g/L)and total sugar contents(126.49 g/L)were significantly higher than those of the other 7 varieties(P<0.05),and the total acid was moderate(5.48 g/L).The alcohol content,anthocyanin and tannin contents of blueberry wine brewed by Gardenblue were the highest,which were 10.3%vol,0.089 mg/L and 1.54 g/L(P<0.05).Correlation analysis showed that there was a correlation between blueberry fruit and blueberry wine physicochemical indexes.PCA results showed that the comprehensive score of Gardenblue was the highest(2.463).The content of benzene ring aromatic substances in blueberry wine brewed by Gardenblue was the highest(407.86 mg/L),the ester aroma was prominent,the alcohol and ester contents was coordinated,and the aroma,wine body and typicality were prominent in sensory evaluation.Therefore,the blueberry wine brewed by Gardenblue was the optimal.
作者
杨菁
王晋容
丁昱文
吴颜欣
敖显鸿
周鸿翔
YANG Jing;WANG Jinrong;DING Yuwen;WU Yanxin;AO Xianhong;ZHOU Hongxiang(School of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Maotai(Group)Ecological Agriculture Industry Development Co.,Ltd.,Danzhai 557500,China)
出处
《中国酿造》
CAS
北大核心
2024年第11期151-158,共8页
China Brewing
基金
贵州省科技计划项目(黔科合支撑[2022]重点006号)。
关键词
蓝莓品种
蓝莓酒
挥发性风味物质
相关性分析
主成分分析
品质
blueberry variety
blueberry wine
volatile flavor substance
correlation analysis
principal component analysis
quality