摘要
为筛选李子果酒发酵的适宜品种,本研究以四川省主栽和新选育的7个李子品种为研究对象,采用理化分析、顶空固相萃取-气相色谱-质谱(Headspace Solid Phase Microextraction Gas Chromatography-Mass Spectrometry,HS-SPME-GC-MS)技术结合差异显著性分析和偏最小二乘判别分析(Orthogonal Partial least Squares-Discriminant Analysis,OPLS-DA)分析了7个品种的基本理化特性,全面分析比较7个品种发酵李子酒的品质.结果表明,7个品种李果实的品质表现出丰富的多样性,其中紫皇(ZH)和大石早生(DS)具有可溶性固形物(SSC)、多酚和黄酮含量高等优点,是酿造高品质李子酒的佳选原料.通过对7个品种李子发酵果酒品质比较可知,ZH和DS发酵果酒抗氧化能力、干浸出物(＞52.08 g/L)和酒精度(＞14.03％vol)均显著高于其它五个品种(P≤0.05),且挥发性风味物质丰富,其中ZH酒体中酯类、醇类和萜烯类化合物含量丰富,赋予其显著的果香和花香特征,DS酒体中特征香气物质为庚酸乙酯、叔丁基丙二酸酯、1-庚醇和橙花醇等,李子典型香气好.此外,在感官评价中ZH和DS这2个品种,在香气、滋味和口感方面评分较高,表明ZH和DS两个品种适宜于李子果酒发酵,该研究为李子酒适酿品种的选择和栽培提供理论依据.
Abstract
In order to select suitable plum varieties for plum wine fermentation,this study was investigated seven plum varieties cultivated primarily in Sichuan Province,including newly bred varieties.Physicochemical analysis and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),and combined differential significance analysis with orthogonal partial least squares discriminant analysis(OPLS-DA)were used to examine the basic physicochemical characteristics of the seven varieties.And a comprehensive analysis and comparison of the quality of fermented plum wine from these varieties were conducted.The results showed that the seven plum varieties exhibited a rich diversity in fruit quality.Among them,the Zihuang(ZH)and Dashi Zao Sheng(DS)varieties,which had high soluble solids content(SSC),polyphenol,and flavonoid levels.Thus,theyare the best choices for producing high-quality plum wine.Furthermore,the comparison of the quality of fermented plum wines from the seven varieties showed that the wines fermented by ZH and DS had significantly higher antioxidant capacities,dry extract content(over 52.08 g/L),and alcohol content(over 14.03％vol)than the other five varieties(P＜0.05),as well as rich in volatile flavor compounds.The ZH wine contained abundant esters,alcohols,and terpene compounds,which gave it distinct fruity and floral aromas.The DS wine was characterized by distinctive aromatic substances such as ethyl caproate,tert-butyl succinate,1-heptanol,and nerol,contributing to its excellent typical plum aroma.Additionally,in sensory evaluations,the ZH and DS varieties outperformed the other varieties in terms of aroma,flavor,and mouthfeel,receiving higher overall scores.In conclusion,this indicated that the ZH and DS varieties were well-suited for plum wine fermentation.The study would provide a theoretical basis for the selection and cultivation of plum varieties suitable for winemaking.
维普
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