優(yōu)良獼猴桃酒酵母優(yōu)選及獼猴桃酒.doc

優(yōu)良獼猴桃酒酵母優(yōu)選及獼猴桃酒香氣調(diào)控技術(shù)研究摘 要本試驗(yàn)以秦美獼猴桃為原料，采用實(shí)驗(yàn)室培育的酵母融合子為發(fā)酵劑，通過獼猴桃酒發(fā)酵試驗(yàn)，優(yōu)化出了獼猴桃酒發(fā)酵最佳酵母菌株及與其對應(yīng)的發(fā)酵工藝參數(shù)，探索建立了基于SPME-GC-MS的獼猴桃酒香氣物質(zhì)檢測方法，以此為基礎(chǔ)，建立了獼猴桃酒感官品質(zhì)與可調(diào)控工藝參數(shù)之間的關(guān)系模型；建立了主要香氣物質(zhì)絕對含量與可調(diào)控發(fā)酵工藝參數(shù)的關(guān)系模型；建立了酯類、醇類、酸類物質(zhì)總量與可調(diào)控工藝參數(shù)之間的關(guān)系模型；揭示了發(fā)酵工藝參數(shù)與感官品質(zhì)、獼猴桃酒特征香氣物質(zhì)構(gòu)成與含量內(nèi)在關(guān)系，從而為實(shí)現(xiàn)通過發(fā)酵工藝參數(shù)的調(diào)控達(dá)到調(diào)控獼猴桃酒香氣物質(zhì)構(gòu)成和含量奠定了理論基礎(chǔ)。 本研究得到如下結(jié)果：1. 通過發(fā)酵力試驗(yàn)、酵母發(fā)酵性能單因素試驗(yàn)及正交試驗(yàn)，篩選出一株優(yōu)良的獼猴桃酒酵母融合子WF25，與其對應(yīng)最佳工藝條件為:接種量9，溫度20，pH值3.5。2. 建立了溫度、接種量及pH值這三個(gè)發(fā)酵工藝參數(shù)與感官評價(jià)指標(biāo)、主要香氣物質(zhì)絕對含量、酯類、醇類、酸類物質(zhì)總量調(diào)控?cái)?shù)學(xué)模型共36個(gè)，模型類型有三元三次多項(xiàng)式、冪函數(shù)、對數(shù)函數(shù)，每個(gè)模型均達(dá)到顯著水平，擬合性較好。3. 本研究發(fā)現(xiàn)獼猴桃酒的揮發(fā)成分主要包括：醇類、酯類、揮發(fā)酸、醛酮類近80種香氣物質(zhì)，并非國內(nèi)外資料所報(bào)道的40多種香氣物質(zhì)。其中酯類物質(zhì)最多，其次是醇類物質(zhì)和酸類物質(zhì)，再次是酮類物質(zhì)，最后是酚類物質(zhì)，本試驗(yàn)部分酒樣中還發(fā)現(xiàn)有醛類物質(zhì)、烴類物質(zhì)、噻吩類物質(zhì)、呋喃類物質(zhì)及醚類物質(zhì)。4. 獼猴桃酒樣中乙酸乙酯、丁酸甲酯、丁酸異丁酯、丁酸乙酯、異丁醇、乙酸異戊酯、異戊醇、乙酸己酯、己醇、辛酸乙酯、癸酸乙酯、乙酸苯乙酯、月桂酸乙酯、苯乙醇、辛酸、癸酸、己酸乙酯等相對含量較高。同時(shí)，本試驗(yàn)中發(fā)現(xiàn)的相對含量低的物質(zhì)-松油醇、里哪醇、2-呋喃甲醛、丁子香酚、異薄荷酮也具有不可忽視的作用，極有可能也是構(gòu)成獼猴桃酒的特征香氣成分。5. 本試驗(yàn)首次在獼猴桃酒中發(fā)現(xiàn)了油酸乙酯、棕櫚酸乙酯、9-癸烯酸、肉豆蔻酸乙酯、月桂酸乙酯、香茅醇、法呢醇、異薄荷酮香氣物質(zhì)，目前國內(nèi)外資料中報(bào)道的獼猴桃酒香氣物質(zhì)己醇、苯乙醇、丁醇、戊醇、乙酸乙酯、乳酸乙酯、琥珀酸二乙酯、乙酸異戊酯、乙酸己酯、乙酸苯乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯、辛酸、芳樟醇、-松油醇等均在本試驗(yàn)研究中也檢測出,并得到證實(shí)。6. 對定量的34種香氣物質(zhì)進(jìn)行主成分分析，結(jié)果表明：由丁酸甲酯、丁酸乙酯、丙醇、丁醇、2,3-丁二醇、癸酸乙酯、4-羥基丁酸乙酯、丁子香酚、棕櫚酸乙酯、油酸乙酯基本可以代表本試驗(yàn)所定量出的34種香氣物質(zhì)呈現(xiàn)出的香氣物質(zhì)所構(gòu)成的風(fēng)味特征。關(guān)鍵詞： 獼猴桃酒；SPME-GC-MS;香氣物質(zhì)調(diào)控；數(shù)學(xué)模型STUDY ON SELECTING EXCELLENTKIWI WINE YEASTS ANDCONTROLLING AROMA COMPONENTSABSTRACTIn this paper,kiwi wine was fermentated by Qinmei kiwifruits and fusants cultivated in our lab to select an excellent fusant and good fermentation condition corresponding to it,the mensurating method of aroma components in kiwi wine was established based on SPME-GC-MS,the relationship models between sensory quality and fermentation condition,between absolute content of major aroma components and fermentation condition, between total contents of esters,alcohols,acids and fermentation condition were established. The relationship between fermentation condition and sensory quality, characteristic aroma in kiwi wine were exposured. This study offered foundation for controlling the composing and the content of aroma in kiwi wine by controlling fermentation condition.The results showed that:1.The slected fusant was strainWF25, and the optimized fermentation condition corresponding to it were loads 9%, temperature 20 and pH 3.5 in term of fermentation vigor experiment, single factor experiment and orthogonal experiment.2.The 36 mathematics formulas were established respectively in term of relationships between fermentation condition and sensory evaluation scores, and absolute content of major aroma components, and major aroma components types.3.Therer are about 80 aroma components of alcohols, acids, esters, ketones and aldehydes in kiwi wine,which are not the 40 aroma components in reports of home and abroad.The amount sequence of them in each wine was esters, alcohols,acids, ketones and hydroxybenzenes. Aldehydes,hydrocarbons,thiophenes,furans and aethers were identified in part wines.4.The components of higher relative content in wines were ethyl acetate, butanoic acid methylester, acetic acid isobutylester, butyric acid ethylester, isobutylalcohol, isopentylacohol acetate, isopentylalcohol, acetic acid hexylester, hexylalcohol, ethyl caprylate, decanoic acid ethylester, acetic acid phenethylester, lauric acid ethylester, benzeneethanol, octanoic acid,decanoic acid and hexanoic acid ethyl ester.Some components of lower relative content also played important roles in wines,such as-terpineol, linalool,furfural,isomenthone,eugenol,these components may become characteristic aroma components of kiwi wine.5.Aroma components of Hexylalcohol,Benzeneethanol,Butylalcohol,Pentylalcohol, ethyl acetate, Lactic acid ethylester, Butanedioic acid,diethylester, isopentylacohol acetate, acetic acid hexylester, acetic acid phenethylester, hexanoic acid ethylester, ethyl caprylate, decanoic acid ethylester, octanoic acid, linalool and-terpineol were identified in former kiwi wine reports.Some components which didnt identified in former kiwi wine reports were identified in these wines,such as 9-Octadeceroic acid ethylester, palmitic acid ethylester, 9-decenoic acid, myristic acid ethylester, lauric acid ethylester, citronellol, farnesol and isomenthone. 6.Principal cmponent analysis was used for 34 aroma components,and the relsult showed that the 34 aroma components could be represented asssumably by butanoic acid methylester, butanoic acid ethylester, propyla