不同澄清剂对桑葚果酒品质的影响

doi:10.6048/j.issn.1001-4330.2022.04.010

摘要/Abstract

摘要：

【目的】研究5种不同类型澄清剂对桑椹果酒品质的影响。【方法】以桑葚果酒作为研究对象,以酒样澄清度、理化指标、风味成分和感官品质为测定指标。【结果】澄清处理后的桑葚果酒与对照组比较,总酸含量无显著差异,可溶性固形物与酒精度差异显著,总糖含量降低1.1%36.8%,80 g/L澄清剂添加量处理组酒样花色苷、总酚、总黄酮含量分别降低4.3%23.2%、0.5%10.0%、2.1%14.7%。澄清处理后酒样的香气物质含量和种类均有所差异,PVPP处理组酯类化合物相对含量总量减少22.8%,果胶酶处理组则仅降低0.5%,其他处理组介于两者之间。【结论】60 g/L果胶酶处理组对酒样挥发性香气化合物的影响最小,感官评价也最接近对照组。

关键词: 桑葚果酒; 澄清剂; 品质; 香气化合物; 主成分

Abstract:

【Objective】 To study the effects of 5 different types of clarifiers on the quality of mulberry wine with mulberry wine as the research object. 【Methods】 The clarity, physical and chemical indexes, flavor components and sensory quality of mulberry wine samples were taken as the inspection indexes and the effects of 5 clarifying agents on the quality were discussed. 【Results】 The results showed that compared with the control group, there was significant difference in soluble solids and alcohol content, but no significant difference in total acid content.The total sugar content decreased by 1.1%-36.8%. The content of anthocyanin, total phenol and total flavone in the treated group with 80 g/L clarifier decreased by 4.3%-23.2%, 0.5%-10.0% and 2.1%-14.7% respectively. The contents and types of aroma substances of wine samples after clarification were different. The relative content of esters in PVPP group decreased by 22.8%, while that in pectinase group decreased only by 0.5%, and that in other groups was between the two. 【Conclusion】 Principal component analysis and hierarchical cluster analysis confirmed that the 60 g / L pectinase treatment group had the least effect on the volatile aroma compounds of wine samples, and the sensory evaluation was also the closest to the control group.

Key words: mulberry wine; clarifier; quality; aroma compounds; principal component analysis

中图分类号:

TS262

杨璐, 范少丽, 李宏, 程平, 张志刚. 不同澄清剂对桑葚果酒品质的影响[J]. 新疆农业科学, 2022, 59(4): 863-873.

YANG Lu, FAN Shaoli, LI Hong, CHENG Ping, ZHANG Zhigang. Effects of Different Clarifying Agents on Quality of Mulberry Wine[J]. Xinjiang Agricultural Sciences, 2022, 59(4): 863-873.

图/表 13

表1 澄清剂种类及添加量

Table 1 Type and dosage of clarifier

澄清剂种类 Types of clarifiers	PVPP	果胶酶 Pectinase	壳聚糖 Chitosan	皂土 Bentonite	明胶 Gelatin	空白对照 Blank control
添加量 Addition(g/L)	40	40	40	40	40	/
	60	60	60	60	60	/
	80	80	80	80	80	/

表2 色谱条件

Table 2 Chromatographic conditions

升温速率 Heating rate(℃/min)	温度 Temperature(℃)	保持时间 Holding time(min)
/	50	2
5	120	2
6	250	10

图1 各处理酒样的酒脚厚度变化

Fig.1 Changes in foot thickness transmittance of wine samples with different treatments

图2 各处理酒样透光率变化

Fig. 2 Changes in light transmittance of wine samples with different treatments

表3 各处理酒样的基本指标

Table 3 Basic indicators of each treatment sample

处理 Treatment	酒精度 Alcohol degree(%)	可溶性固形物 Soluble solids(%)	总糖 Total sugar(g/L)	总酸 Total acid(g/L)	柔和指数 Softness index
A₁	9.3±0.12^ab	15.9±0.15^ab	12.20± 0.09^b	6.25±0.02^a	1.08±0.11^abc
A₂	9.1±0.12^a	15.9±0.06^ab	16.90±0.69^efg	6.25±0.03^a	0.88±0.13^ab
A₃	9.3±0.06^ab	16.0±0.12^ab	16.65±0.77^def	6.24±0.10^a	1.03±0.15^abc
B₁	9.3±0.12^b	15.9±0.00^ab	15.83±0.02^d	6.20±0.08^a	1.26±0.20^c
B₂	9.2±0.06^ab	16.0±0.06^ab	16.50±0.70^def	6.33±0.08^a	0.97±0.05^abc
B₃	9.3±0.10^ab	15.9±0.10^ab	14.53±0.13^c	6.22±0.04^a	1.08±0.13^abc
C₁	9.3±0.12^ab	16.0±0.00^bc	17.60±0.02^gh	6.16±0.41^a	1.07±0.34^abc
C₂	9.2±0.00^ab	15.9±0.00^ab	16.62±0.77^def	6.29±0.08^a	1.03±0.19^abc
C₃	9.2±0.15^ab	15.9±0.06^ab	16.43±0.52^def	6.14±0.21^a	1.14±0.34^abc
D₁	9.1±0.12^a	15.9±0.00^ab	16.27±0.43^de	6.29±0.02^a	0.86±0.14^a
D₂	9.1±0.12^a	15.9±0.10^ab	15.93±0.44^d	6.27±0.04^a	0.88±0.18^ab
D₃	9.3±0.06^ab	15.8±0.06a	17.26±0.19^fgh	6.28±0.04^a	1.01±0.05^abc
E₁	9.3±0.10^ab	15.9±0.06^ab	12.53±0.42^b	6.26±0.10^a	1.05±0.19^abc
E₂	9.2±0.06^ab	15.9±0.00^ab	11.81±0.31^ab	6.34±0.03^a	0.92±0.13^abc
E₃	9.1±0.12^a	15.9±0.06^ab	11.24±0.21^a	6.28±0.02^a	0.94±0.17^abc
CK	9.5±0.00^c	16.1±0.00^c	17.80±0.35^h	6.26±0.04^a	1.23±0.03^bc

表4 色差、多酚类化合物及稳定性

Table 4 Chromatic aberration, polyphenol compounds and stability of samples

处理 Treatment	色差Color difference			总酚 Total phenols (g/L)	总黄酮 Total flavonoids (g/L)	花色苷 Anthocyanin (g/L)	蛋白稳定性 Protein stability
处理 Treatment	L^*	a^*	b^*	总酚 Total phenols (g/L)	总黄酮 Total flavonoids (g/L)	花色苷 Anthocyanin (g/L)	蛋白稳定性 Protein stability
A₁	23.3±0.25^a	-1.8±0.26^ab	0.4±0.17^a	1.94±0.00^ab	1.88±0.12^bcd	2.45±0.20^bc	+
A₂	26.0±1.62^b	-1.5±0.84^ab	0.5±0.32^a	2.01±0.05^ab	1.85±0.14^abcd	2.61±0.13^cd	-
A₃	24.6±0.38^ab	-1.6±0.21^ab	0.8±0.15^a	2.00±0.07^ab	1.70±0.08^abc	2.68±0.13^cd	-
B₁	23.6±0.85^ab	-2.0±0.76^ab	0.5±0.26^a	1.87±0.10^a	1.66±0.12^ab	2.22±0.09^ab	+
B₂	23.9±2.43^ab	-1.1±0.42^b	0.9±0.31^a	1.93±0.02^ab	1.66±0.16^ab	2.46±0.10^bc	+
B₃	23.1±0.78^a	-2.1±0.61^ab	0.5±0.53^a	1.99±0.00^ab	1.94±0.11^cd	2.66±0.15^cd	-
C₁	24.4±1.11^ab	-1.4±1.00^ab	0.8±0.06^a	2.03±0.03^b	1.95±0.06^d	2.69±0.18^cd	+
C₂	24.6±1.91^ab	-2.2±1.04^ab	1.2±0.65^a	1.88±0.16^a	1.84±0.08^abcd	2.54±0.20^cd	-
C₃	25.0±1.51^ab	-1.3±0.10^ab	0.6±0.10^a	1.89±0.12^ab	1.86±0.17^abcd	2.21±0.10^ab	-
D₁	23.8±0.32^ab	-1.4±0.59^ab	1.0±0.64^a	1.99±0.02^ab	1.91±0.16^cd	2.60±0.02^cd	+
D₂	23.0±0.23^a	-2.4±0.83^ab	0.5±0.17^a	1.99±0.11^ab	1.82±0.07^abcd	2.55±0.22^cd	+
D₃	24.1±1.99^ab	-1.8±0.62^ab	0.6±0.45^a	1.98±0.04^ab	1.72±0.06^abcd	2.49±0.08^c	+
E₁	23.3±0.26^a	-1.6±0.06^ab	0.9±0.30^a	1.98±0.07^ab	1.80±0.15^abcd	2.61±0.11^cd	+
E₂	23.0±0.26^a	-2.7±0.84^a	1.4±0.78^a	1.98±0.04^ab	1.75±0.17^abcd	2.46±0.10^bc	+
E₃	24.1±0.92^ab	-1.8±0.51^b	0.9±0.65^a	1.92±0.07^ab	1.62±0.08^ac	2.15±0.18^a	+
CK	25.3±0.35^ab	-1.5±0.28^ab	0.6±0.14^a	2.01±0.01^ab	1.90±0.19^cd	2.80±0.09^d	+

表5 各处理酒样理化指标的简单相关系数矩阵

Table 5 Correlation coefficient matrix of physical of chemical indexes

	澄清剂添加量 Clarifier addition	酒精度 Alcohol degree	可溶性固形物 Soluble solids	总糖 Total sugar	总酸 Total acid	柔和指数 Softness index	L	a	b	总酚 Total phenols	总黄酮 Total flavo noids	花色苷 Antho cyanin
澄清剂添加量 Clarifier addition	1
酒精度 Alcohol degree	-0.491	1
可溶性固形物 Soluble solids	-.550^*	0.493	1
总糖 Total sugar	0.274	-0.201	-0.098	1
总酸 Total acid	-0.021	-0.253	-0.081	-0.315	1
柔和指数 Softness index	-0.371	.80 $2 * *$	0.34	-0.102	-.566^*	1
L	-0.082	0.069	0.348	0.343	-0.281	0.124	1
a	-0.03	-0.029	0.323	0.094	-0.23	0.049	.499^*	1
b	0.057	-0.247	0.026	-0.156	.545^*	-0.373	-0.143	-0.155	1
总酚 Total phenols	-0.209	0.17	0.297	0.026	0.064	-0.325	0.077	-0.01	-0.074	1
总黄酮 Total flavonoids	-0.368	0.189	0.161	0.109	-0.38	0.075	0.129	-0.114	-0.201	0.431	1
花色苷 Anthocyanin	-0.406	0.406	0.473	0.146	0.098	-0.07	0.156	-0.134	0	.79 $1 * *$	.580^*	1

表5 各处理酒样理化指标的简单相关系数矩阵

Table 5 Correlation coefficient matrix of physical of chemical indexes

	澄清剂添加量 Clarifier addition	酒精度 Alcohol degree	可溶性固形物 Soluble solids	总糖 Total sugar	总酸 Total acid	柔和指数 Softness index	L	a	b	总酚 Total phenols	总黄酮 Total flavo noids	花色苷 Antho cyanin
澄清剂添加量 Clarifier addition	1
酒精度 Alcohol degree	-0.491	1
可溶性固形物 Soluble solids	-.550^*	0.493	1
总糖 Total sugar	0.274	-0.201	-0.098	1
总酸 Total acid	-0.021	-0.253	-0.081	-0.315	1
柔和指数 Softness index	-0.371	.80 $2 * *$	0.34	-0.102	-.566^*	1
L	-0.082	0.069	0.348	0.343	-0.281	0.124	1
a	-0.03	-0.029	0.323	0.094	-0.23	0.049	.499^*	1
b	0.057	-0.247	0.026	-0.156	.545^*	-0.373	-0.143	-0.155	1
总酚 Total phenols	-0.209	0.17	0.297	0.026	0.064	-0.325	0.077	-0.01	-0.074	1
总黄酮 Total flavonoids	-0.368	0.189	0.161	0.109	-0.38	0.075	0.129	-0.114	-0.201	0.431	1
花色苷 Anthocyanin	-0.406	0.406	0.473	0.146	0.098	-0.07	0.156	-0.134	0	.79 $1 * *$	.580^*	1

表6 各处理酒样中挥发性香气化合物的 GC-MS

Table 6 GC-MS analysis of volatile aroma compounds

序号 No.	香气化合物 Aroma compounds	保留时间 Retention time(min)	含量Content (%)						气味描述 Odor description
序号 No.	香气化合物 Aroma compounds	保留时间 Retention time(min)	对照 Contrast	皂土 Bentonite	果胶酶 Pectinase	PPVP	壳聚糖 Chitosan	明胶 Gelatin	气味描述 Odor description
A	酯类
1	己酸乙酯	9.311	8.483	2.956	11.269	2.572	2.486	2.359	果香、草莓香^[23]
2	琥珀酸氢乙酯	14.350	0.477	-	-	-	-	-	/
3	丁二酸二乙酯	14.678	4.786	3.105	5.666	2.201	3.122	2.973	/
4	辛酸乙酯	15.185	9.659	3.640	8.781	4.495	2.805	3.171	果香、油脂味^[24]
5	甘油1,2-二乙酸酯	16.436	0.343	-	-	-	0.909	-	/
6	苯乙酸乙酯	16.488	0.304	8.397	-	-	-	-	蜂蜜香^[23]
7	乙酸苯乙酯	16.835	0.459	-	-	-	-	-	玫瑰、茉莉花香^[23]
8	壬酸乙酯	17.963	0.602	-	0.577	0.289	-	-	酒心巧克力香味^[25]
9	苯丙酸乙酯	19.417	8.291	-	9.311	5.460	7.758	6.762	草莓香、奶酪味^[24]
10	癸酸乙酯	20.657	20.163	11.784	16.328	14.736	9.833	12.714	脂肪味、果香^[26]
11	2,2,4-三甲基-1,3- 戊二醇二异丁酸酯	25.372	-	0.955	0.369	-	1.292	0.428	/
12	月桂酸乙酯	25.560	16.716	19.473	16.378	19.168	19.194	14.257	甜香、蜂蜡香^[24]
13	苯甲酸乙基己酯	28.139	0.224	1.772	0.583	-	1.750	1.495	/
14	肉豆蔻酸乙酯	29.970	4.423	11.052	5.126	8.848%	12.422	7.689	椰子、蜂蜡香^[23]
15	棕榈酸乙酯	34.001	2.705	6.320	2.713	5.693	8.314	5.968	脂肪味、水果味^[23]
16	亚油酸乙酯	37.084	0.226	0.454	0.261	0.405	0.775	0.338	/
B	醇类
17	乙醇	1.133	17.972	27.368	18.729	33.687	26.505	39.695	/
18	苯乙醇	12.717	1.094	0.897	1.449	0.639	0.929	0.864	玫瑰花香、甜香^[27]
C	有机酸类
19	己酸	8.823	0.777	-	-	-	-	-	乳酪、甜香^[27]
20	辛酸	14.457	0.603	0.449	0.635	-	-	-	脂肪味、奶油味^[27]
F	其他
21	2,3-二氢-3, 5-二羟基-6-甲基 -4H-吡喃-4-酮	13.574	0.574	0.802	0.556	1.008	1.240	-	/
22	丁香酚	19.502	0.433	0.575	0.550	0.370	0.666	0.560	丁香香气^[28]
23	二氢大马酮	20.234	0.354	-	0.368	0.209	-	0.371	/
24	4-羟基-4-甲基 -4H-萘-1-酮	20.391	0.331	-	0.353	0.220	-	0.354	/

表6 各处理酒样中挥发性香气化合物的 GC-MS

Table 6 GC-MS analysis of volatile aroma compounds

序号 No.	香气化合物 Aroma compounds	保留时间 Retention time(min)	含量Content (%)						气味描述 Odor description
序号 No.	香气化合物 Aroma compounds	保留时间 Retention time(min)	对照 Contrast	皂土 Bentonite	果胶酶 Pectinase	PPVP	壳聚糖 Chitosan	明胶 Gelatin	气味描述 Odor description
A	酯类
1	己酸乙酯	9.311	8.483	2.956	11.269	2.572	2.486	2.359	果香、草莓香^[23]
2	琥珀酸氢乙酯	14.350	0.477	-	-	-	-	-	/
3	丁二酸二乙酯	14.678	4.786	3.105	5.666	2.201	3.122	2.973	/
4	辛酸乙酯	15.185	9.659	3.640	8.781	4.495	2.805	3.171	果香、油脂味^[24]
5	甘油1,2-二乙酸酯	16.436	0.343	-	-	-	0.909	-	/
6	苯乙酸乙酯	16.488	0.304	8.397	-	-	-	-	蜂蜜香^[23]
7	乙酸苯乙酯	16.835	0.459	-	-	-	-	-	玫瑰、茉莉花香^[23]
8	壬酸乙酯	17.963	0.602	-	0.577	0.289	-	-	酒心巧克力香味^[25]
9	苯丙酸乙酯	19.417	8.291	-	9.311	5.460	7.758	6.762	草莓香、奶酪味^[24]
10	癸酸乙酯	20.657	20.163	11.784	16.328	14.736	9.833	12.714	脂肪味、果香^[26]
11	2,2,4-三甲基-1,3- 戊二醇二异丁酸酯	25.372	-	0.955	0.369	-	1.292	0.428	/
12	月桂酸乙酯	25.560	16.716	19.473	16.378	19.168	19.194	14.257	甜香、蜂蜡香^[24]
13	苯甲酸乙基己酯	28.139	0.224	1.772	0.583	-	1.750	1.495	/
14	肉豆蔻酸乙酯	29.970	4.423	11.052	5.126	8.848%	12.422	7.689	椰子、蜂蜡香^[23]
15	棕榈酸乙酯	34.001	2.705	6.320	2.713	5.693	8.314	5.968	脂肪味、水果味^[23]
16	亚油酸乙酯	37.084	0.226	0.454	0.261	0.405	0.775	0.338	/
B	醇类
17	乙醇	1.133	17.972	27.368	18.729	33.687	26.505	39.695	/
18	苯乙醇	12.717	1.094	0.897	1.449	0.639	0.929	0.864	玫瑰花香、甜香^[27]
C	有机酸类
19	己酸	8.823	0.777	-	-	-	-	-	乳酪、甜香^[27]
20	辛酸	14.457	0.603	0.449	0.635	-	-	-	脂肪味、奶油味^[27]
F	其他
21	2,3-二氢-3, 5-二羟基-6-甲基 -4H-吡喃-4-酮	13.574	0.574	0.802	0.556	1.008	1.240	-	/
22	丁香酚	19.502	0.433	0.575	0.550	0.370	0.666	0.560	丁香香气^[28]
23	二氢大马酮	20.234	0.354	-	0.368	0.209	-	0.371	/
24	4-羟基-4-甲基 -4H-萘-1-酮	20.391	0.331	-	0.353	0.220	-	0.354	/

图3 香气化合物PCA的样品分布注:处理列中 1、2、3、4、5、6分别表示对照、皂土、果胶酶、PPVP、壳聚糖、明胶处理组,下同

Fig.3 PCA score plot of volatile aroma compounds Note:1, 2, 3, 4, 5 and 6 in the treatment column represent the control, bentonite, pectinase, ppvp, chitosan and gelatin treatment groups respectively,the same as below

图4 香气化合物HCA聚类

Fig.4 Cluster analysis of aroma compounds HCA

表7 香气化合物PCA的因子载荷

Table 7 PCA loadings plot of volatile aroma compounds

组分编号 Component number	PC 1	PC 2	组分编号 Component number	PC 1	PC 2
A₁	0.854	0.362	A₁₃	-0.728	0.188
A₂	0.683	0.280	A₁₄	-0.981	0.168
A₃	0.769	0.456	A₁₅	-0.972	-0.019
A₄	0.950	0.291	A₁₆	-0.855	0.355
A₅	-0.312	0.611	A₁₇	-0.569	-0.812
A₆	-0.386	0.261	A₁₈	0.608	0.470
A₇	0.683	0.280	A₁₉	0.683	0.280
A₈	0.929	0.195	A₂₀	0.690	0.512
A₉	0.559	0.037	A₂₁	-0.446	0.588
A₁₀	0.960	0.013	A₂₂	-0.537	0.411
A₁₁	-0.773	0.496	A₂₃	0.833	-0.479
A₁₂	-0.527	0.504	A₂₄	0.822	-0.507

图5 香气化合物PCA的因子载荷

Fig.5 PCA loadings plot of volatile aroma compounds

图6 感官分析雷达

Fig.6 Radar map of sensory analysis

参考文献 31

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