宋欣芫1，2，李洁春1，2，杨学山1，2，祝 霞1，2*
（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；
2.甘肃省葡萄与葡萄酒工程学重点实验室，甘肃兰州 730070）
摘要：为探讨早酥梨汁与猕猴桃汁的复配比例对早酥梨-猕猴桃复合酒香气化合物的影响，以甘肃兰州市售的早酥梨、猕猴桃为实验原料，选择非酿酒酵母（Metschnikowia pulcherrima 346）和酿酒酵母（Saccharomyces cerevisiae ES488）为发酵菌株，将早酥梨汁和猕猴桃汁以不同比例进行复配后发酵，采用顶空固相微萃取结合气相色谱-质谱（HS-SPME-GC-MS）技术测定发酵酒样的香气化合物，以纯早酥梨酒为对照、香气化合物为评价指标，筛选最佳果汁复配比例。结果显示，纯早酥梨汁发酵酒样中香气化合物总量最低（6 923.25±361.70 μg/L），种类最少（50种）；将早酥梨汁与猕猴桃汁以60∶40（v/v）比例复配后发酵，酒样中香气物质种类为70种，总含量最高（11 288.86±487.54 μg/L），其中乙酸异戊酯、辛酸乙酯、癸酸乙酯、月桂酸乙酯、正戊醇等化合物含量明显增加，感官分析呈现浓郁的花香、果香味，具有良好的典型性。将早酥梨汁与猕猴桃汁进行复配后，可明显提升果酒的香气浓郁度，增加果酒的典型性。
关键词：早酥梨；猕猴桃；低醇复合酒；气相色谱-质谱联用；香气化合物
中图分类号：TS262.7 文献标识码：A 文章编号：1674-506X（2021）04-0039-0012
Effects of Different Blended Ratios on Aroma Compounds of Zaosu Pear-Kiwi Mixed Fruit Wine
SONG Xin-yuan1，2, LI Jie-chun1，2, YANG Xue-shan1，2, ZHU Xia1，2*
（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;
2.Gansu Key Laboratory of Viticulture and Enology, Lanzhou Gansu 730070, China）
Abstract：To explore the effect of different blended ratios of Zaosu pear juice and kiwi juice on the aroma compounds of mixed fruit wine, Zaosu pears and kiwis sold in Lanzhou of Gansu province were used as test materials, and non-Saccharomyces cerevisiae (Metschnikowia pulcherrima 346) and Saccharomyces cerevisiae (ES488) were selected as fermentation strains. Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was used to determine the volatile compounds of fruit wine samples. Zaosu pear wine was used as the control and aroma compounds were used as the evaluation index to select the best mix proportion of fruit juice. The results showed that the total content of aroma compounds in the Zaosu pear fruit wine was the lowest (6 923.25±361.70 μg/L) and the variety was the least (50 kinds). A total of 70 aromatic substances were detected in the mixed fruit (Zaosu pear juice and kiwi juice blended with a ratio of 60∶40, v/v) wine and with the highest total content (11 288.86±487.54 μg/L). The contents of isoamyl acetate, ethyl caprylate, ethyl decanoate, ethyl laurate and n-pentanol increased significantly. Sensory analysis showed that the combination of Zaosu pear juice and kiwi juice could significantly enhance the aroma intensity of flower and fruit fragrance and then increase the typicality of fruit wine.
Keywords：Zaosu pear; kiwi; low alcohol mixed wine; gas chromatography-mass spectrometry; aroma compound
doi：10.3969/j.issn.1674-506X.2021.04-006
收稿日期：2021-02-19
基金项目：国家自然科学基金地区基金项目（31760454，32060581）；甘肃省重点研发计划项目（17YF1NA060）
作者简介：宋欣芫（1996-），女，硕士研究生。研究方向：食品加工与安全。
*通信作者
引文格式：宋欣芫,李洁春,杨学山,等.不同复配比例对早酥梨-猕猴桃复合果酒香气化合物的影响[J].食品与发酵科技,2021,57(4):39-50.
